Colomba with chocolate flakes in the bread machine: soft, easy and super quick.
Easter is approaching and with it the desire to bring traditional desserts to the table.
But let’s face it: large leavened breads, like the classic Easter colomba, often intimidate us because of long working times and the need for skilled handling.
What if I told you that this year you can make an irresistible Chocolate Colomba with almost no effort, thanks to your Bread Machine (MDP)?
Yes, that’s right! This is the clever alternative you were looking for to reduce preparation time and still get a pâtisserie-quality result.
I love experimenting in the kitchen and the bread machine has become a precious ally, especially for recipes that require long kneading and accurate leavening.
For this chocolate colomba I used my Croustina Panasonic, an exceptional machine that I really recommend if you plan to buy one.
If you have a different machine, don’t worry: the secret is to set a program that only kneads and does not bake (I used button 17 on the Croustina).
Of course, if you don’t have a bread machine, you can still make this recipe by kneading by hand with care and patience, or by using a stand mixer.
Let’s be honest: not everyone at home likes the candied fruit of the classic recipe, which is why I went all in on a generous handful of chocolate flakes.
This indulgent filling, combined with a coating of melted dark chocolate and colorful sugar pearls as you see in the photo I took for you, makes my colomba truly irresistible for young and old alike.
It’s that modern, “chocolatey” touch that turns tradition into pure decadence.
With this chocolate colomba made in the bread machine (MDP), you’ll have no more excuses for not bringing a homemade dessert to the table.
It’s soft, fragrant and super easy.
On the blog you’ll also find the classic Easter colomba recipe, and even a no-yeast version, so you’ll be spoilt for choice!
So, what do you say—want to try my quick and easy recipe?
I’m sure you’ll love it!
Get to work and let me know if you liked it in the comments.
Kcal about 723 per person

Chocolate Chip Easter Dove Bread in the Bread Maker

Difficulty: Medium
Cost: Medium
Rest time: 4 Hours
Preparation time: 45 Minutes
Cooking time: 40 Minutes
Portions: 1 colomba (about 2.2 lb)
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Easter

Ingredients for making the Colomba with chocolate flakes (bread machine)

3 2/3 cups type 0 wheat flour
0.5 oz fresh brewer's yeast (about 15 g)
2 packets vanillin (vanilla powder) (or 1/2 teaspoon liquid vanilla)
3/4 cup sugar
3/4 cup butter (or margarine)
1 pinch salt
1 medium egg
2 egg yolks
grated zest of 1 orange
grated zest of 1 lemon
3 tbsp + 1 tsp whole milk
3 tbsp + 1 tsp water
5.3 oz dark chocolate (75%) (about 150 g)
7.1 oz dark chocolate (70%) (about 200 g)
1 tablespoon sunflower seed oil
2 tbsp pearl sugar (or colored sugar pearls)

Tools

1 Mold Mold for 500 g colomba (about 1.1 lb)
1 Mold Mold for 1 kg colomba (about 2.2 lb)

Preparation of the Colomba with chocolate flakes (bread machine)

Place the kneading blade in the bread machine pan and add the ingredients in the order listed above, dry first then liquids, as indicated in the first step.
Insert the pan into the bread machine and start the dough program; with my MDP I selected button 17 and let it run for about 45 minutes, but 30 minutes can be enough.
When the kneading time has passed, turn off the bread machine and let the dough rise inside the pan for about 2 hours or until doubled.
Alternatively, transfer the dough to a bowl, as I did, and let it rise covered with plastic wrap.
Meanwhile, cut the dark chocolate into flakes and set aside.
Once the dough has risen, transfer it to a work surface, shape it into a ball and divide it into two parts, making one slightly larger than the other.
Roll out a sheet with the larger portion, spread half of the chopped chocolate on top and roll it up on itself.
Place it in the colomba mold on the longer part (the body).
Roll out the smaller half, place the remaining chocolate covering the surface and roll it up.
Transfer the roll into the mold to cover the wing parts over the body; you can slightly flatten them if you like.
After the final rise, bake in a preheated oven at 338°F for about 40 minutes, checking for doneness.
When the colomba is baked, let it cool before covering it with dark chocolate.
Top with white sugar pearls or colorful sugar pearls.