The Colomba di Pasqua is much more than a dessert: it is a symbol of peace and joy, perfect for celebrating this special period. Mine is a simple caramel version, without candied fruit, with a dough so versatile that you can enrich it with your favorite ingredients according to your personal taste. This recipe is aimed at beginners: it uses baker’s (fresh) yeast, is easy to make and within everyone’s reach. Once ready, it becomes a special Easter gift too, wrapped with care and shared with those you love. Below, let’s go through everything you need to prepare this delicious Caramel Colomba:
- Rest time: 7 Hours
- Preparation time: 40 Minutes
- Cooking time: 50 Minutes
- Portions: 6
- Cooking methods: Forno
- Cuisine: Italiana
- Seasonality: Pasqua
Ingredients
- 3/4 cup + 1 tbsp cup Manitoba flour
- 1/3 cup cup water
- 0.4 oz fresh baker's yeast
- 1 tsp honey
- all of the pre-dough
- 2 1/3 cups Manitoba flour
- 1/2 cup cup granulated sugar
- 1/3 cup cup brown sugar
- 1/3 cup cup water
- egg yolks egg yolks (about 5 medium yolks)
- 10 tbsp butter
- 1 2/3 tbsp aromatic mix for Colomba
- 1/2 tsp salt
- 3/4 cup (4.6 oz) cup caramel chocolate chips
- 1 1/4 tbsp honey
- 1/3 cup (about 1.8 oz) cup candied orange
- seeds of one vanilla bean
- grated zest of one orange
- 1/3 cup (about 1.8 oz) cup blanched almonds
- 3/4 cup + 2 tbsp cup sugar (half brown and half granulated)
- egg whites egg white
- 1 1/2 tbsp coarse sugar (granulated pearls)
- 1/8 cup cup unpeeled almonds
- as needed powdered sugar
- as needed caramel chocolate
Steps
To begin, prepare the pre-dough by dissolving the fresh baker’s yeast in the lukewarm water and add a teaspoon of honey. Mix well and then add the Manitoba flour, knead gently until you create a thick, smooth batter, cover with plastic wrap and let rest for one hour.
Meanwhile, prepare the aromatic mix by mixing the honey with the finely chopped candied orange, the vanilla bean seeds and the grated orange zest. Combine well and let rest so that all the fragrances and aromas concentrate for the Colomba.
When the pre-dough is ready, pour it into a large bowl and add the remaining flour, the granulated sugar and brown sugar, the egg yolks and start kneading slowly. Add the softened butter, little by little, incorporate completely and work the dough until it becomes elastic and shiny.
Add the aromatic mix and the salt, continue kneading and finally add the caramel chocolate chips, mixing gently so as not to deflate the dough. Cover with plastic wrap and let rise for 4-5 hours in a warm place, without rushing, until it doubles in volume and you obtain a soft yet compact dough.
Divide the dough into two parts: the larger portion will form the body of the colomba, the smaller one the wings. Place into a 1 kg mold (or into two 500 g molds) and let rise until it almost reaches the rim.
Prepare the glaze: blend the blanched almonds with the sugar until you obtain a fine flour. Add the egg white and mix until you get a smooth, shiny and slightly thick cream. Let rest in the refrigerator for at least 2 hours before use.
Spread the glaze over the surface of the Colomba, add the coarsely chopped almonds, the coarse sugar pearls and a dusting of powdered sugar.
Preheat the oven to 338°F and bake for 45-50 minutes. Check the browning: if the surface gets too dark, cover with aluminum foil in the last minutes to protect the glaze.
Once out of the oven, skewer the Colomba with long pins and let it cool upside down for 6 hours (optional if you used “weak” flours or did not work the dough much). When completely cool, decorate as you like with melted caramel chocolate.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
