Simple recipe with Nutella, white chocolate and jam
The colomba in three versions with a single dough is a perfect recipe for Easter, ideal for those who want to make several colomba variations in an easy and quick way. I prepare a soft, fragrant base dough, then I divide it and transform it into three different versions: Nutella colomba, white chocolate colomba and orange jam colomba.
This recipe is very practical because it starts from a single dough with a preferment, easy to work with and very fragrant thanks to the orange zest and extracts.
The result are soft, indulgent mini colombe, perfect for breakfast or Easter lunch.
Also try these Easter sweets:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours 30 Minutes
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 3/4 cup + 1 tbsp cup type 0 flour (about 100 g)
- 3/4 cup milk (about 180 ml)
- 1 1/4 tsp fresh baker's yeast (about 4 g)
- 3 5/8 cups type 0 flour (about 450 g)
- 1 cup granulated sugar (about 200 g)
- 2 eggs
- 2 tsp fresh baker's yeast (about 6 g)
- 7 tbsp butter (about 100 g)
- orange zest
- almond extract
- candied fruit (Optional)
- raisins
- Nutella® (Or similar)
- chopped hazelnuts
- white chocolate
- jam
- dark chocolate
- pearl sugar
Tools
- Molds Molds
Steps
👩🍳 Preparation video HERE.
-
I prepare the preferment
First, put the yeast, flour and milk in a bowl.
Mix well and let rest:
30 minutes at room temperature
or
overnight in the refrigerator.
I prepare the dough
When the preferment is ready, put the flour, sugar, yeast and the preferment into the mixer.
Add the eggs and start kneading for about 15 minutes.
You should obtain an elastic dough that detaches from the sides of the bowl.
At this point add the butter and continue kneading until fully incorporated.
Finally add:
orange zest
almond extract
vanilla extract
Mix well.
Last, add candied fruit and raisins.
Shape the colombe
Transfer the dough to the work surface and form a ball.
Divide the dough into pieces of about 3.5 oz (100 g) each.
Take one piece at a time and cut it in half, then cut one of the halves again in half.
This way you obtain three pieces.
Stretch the largest piece and place it in the center to form the body of the colomba.
Place the other two pieces on the sides to form the wings.
Continue in this way with all the dough.
Leavening
Arrange the colombe in the baking tray.
Cover and let rise until nearly reaching the edge of the mold.
Baking
Bake in the oven at 356°F for about 30 minutes.
Let cool completely.
🍫 The Three Versions
Nutella Colomba
I fill some colombe with Nutella using a piping bag.
I also brush a little Nutella on top and add chopped hazelnuts.
White Chocolate Colomba
Some colombe are glazed with melted white chocolate.
You can also add sprinkles or decorations as desired.
Jam Colomba
Other colombe are filled with orange jam.
I spread a little jam on top as well and add dark chocolate and pearl sugar.
-
✨ Result
You will obtain soft, indulgent colombe in three different versions, all made from a single simple and quick dough.
Perfect for the Easter table or as gifts.
storage:
Store the colombe:
3 days at room temperature, well wrapped
up to 1 month in the freezer
Before serving you can warm them for a few minutes in the oven.
FAQ (Questions & Answers)
Can I make only one version?Yes, you can use the same dough and choose just one filling.
Can I replace the candied fruit?Yes, you can use chocolate chips.
Can I make a version without raisins?Of course, you can omit them.
