Traditional Colomba di Pasqua: A Festive Easter Delight
Colomba di Pasqua, also known as Easter Dove Cake, is an iconic Italian sweet bread traditionally enjoyed during Easter celebrations. Resembling the shape of a dove, symbolizing peace and hope, this delicacy is beloved for its soft, rich texture, candied fruits, and aromatic flavors. The process of making this cake requires patience and attention to detail, but the results are worth every effort. Follow this detailed guide for a perfect Colomba di Pasqua that will surely impress your family and guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 100g |
| Whole Milk | 30g |
| Water | 70g |
| Fresh Brewer’s Yeast | 10g |
| Manitoba Flour (for the dough) | 100g |
| Sugar | 15g |
| Butter | 15g |
| Eggs | 60g |
| Manitoba Flour (for the dough) | 180g |
| Sugar | 85g |
| Eggs | 60g |
| Butter | 55g |
| Fine Salt | 4g |
| Candied Orange Peel | 35g |
| Raisins | 70g |
| Orange Paste | 35g |
| Vanilla Bean | 1 |
| Cornstarch (Corn Flour) | 8g |
| Peeled Almonds | 40g |
| Egg Whites | 50g |
| Cornmeal Flour (Fioretto) | 15g |
| Shelled Hazelnuts | 40g |
| Brown Sugar | 50g |
| Sugar Crystals (for decoration) | 20g |
| Almonds (for decoration) | 20g |
Instructions
Step 1: Preparing the First Dough (Starter)
To start the preparation of your Colomba di Pasqua, begin by combining the Manitoba flour, fresh yeast, and whole milk in a large mixing bowl. Using a whisk, mix these ingredients until smooth and hydrated. Cover the mixture with plastic wrap and allow it to rest. If your room temperature is lower than ideal, you can place the bowl in an oven turned off but with the light on to create warmth. Let the dough rise until it doubles in volume.
Step 2: Mixing the Dough
Once your starter dough has risen, transfer it to a stand mixer fitted with a dough hook. Gradually add the sugar and mix until fully incorporated. Slowly add the Manitoba flour in stages, letting the dough absorb each addition before adding more. Continue mixing until the flour is fully incorporated, then add the eggs one at a time. After this, add the softened butter in small pieces, ensuring that each addition is absorbed before adding the next. This step is crucial, as adding butter slowly ensures a smooth, silky dough. Once all the butter is incorporated, continue mixing the dough until it is well-developed and has formed a cohesive, elastic ball.
Step 3: Second Rise
Transfer the dough to a clean bowl, cover it with plastic wrap, and let it rise in a warm place for 2 to 2.5 hours, or until it has doubled in size. If your home is cold, you can extend the rising time or place a bowl of hot water in the oven (with the oven turned off) to create a warm and humid environment for the dough.
Step 4: Incorporating the Flavorings
While the dough is rising, rinse the raisins and soak them in water for at least 10 minutes. In the meantime, prepare the flavorings. Cut the candied orange peel into small cubes, scrape the seeds from the vanilla bean, and gather the orange paste. Once the dough has risen, transfer it back to the stand mixer. Add the soaked raisins, orange paste, candied orange peel, and the vanilla bean seeds to the dough. Continue mixing on medium speed, gradually incorporating the flavorings into the dough. Be patient and allow about 20 minutes of mixing for everything to be evenly distributed.
Step 5: Shaping the Dough
Once the dough is well-mixed and all the flavorings are incorporated, gently flatten it with your hands and perform a set of strength-building folds. This is done by folding the outer edges of the dough towards the center, forming a ball shape. Next, divide the dough into two portions: one should weigh about 470g for the body of the dove, and the other should weigh about 400g for the wings. Take the larger portion, flatten it on a work surface to form a rectangle, and place it in the base of your dove-shaped mold. Fold the edges to fill the mold, ensuring it forms the shape of the wings.
Step 6: Assembling the Dove
For the body of the Colomba, take the smaller portion of dough, roll it out, and place it over the other dough in the mold, positioned along the length of the mold to form the body. Cover the shaped dough with plastic wrap and let it rise until it doubles in size. This can take around 2 hours, depending on the room temperature.
Step 7: Preparing the Glaze
While the dough is rising, prepare the glaze. In a food processor, combine the peeled almonds, hazelnuts, brown sugar, cornstarch, and egg whites. Blend until the mixture is smooth and forms a thick paste. This glaze will be used to cover the Colomba before baking.
Step 8: Glazing and Decorating
Once the Colomba has fully risen, remove the plastic wrap and gently spread the glaze over the entire surface of the dough, covering it without applying too much pressure. Sprinkle the shelled almonds and sugar crystals on top for added texture and sweetness.
Step 9: Baking
Preheat your oven to 180°C (350°F). Place the prepared Colomba on a baking tray and transfer it to the preheated oven. Bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the cake as it bakes, and if the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 10: Cooling and Serving
Once the Colomba is baked, remove it from the oven and let it cool in the mold for a few minutes. Then, carefully transfer the cake to a wire rack to cool completely. To preserve its shape, you can insert long steel skewers through the length of the Colomba while it’s still warm. This will help maintain its structure as it cools and prevents it from collapsing.
After the cake has cooled, it’s ready to be sliced and served. The soft, aromatic dough combined with the candied fruits and nuts makes this Colomba di Pasqua a showstopper on any Easter table.
Tips for Success
- Patience is Key: The dough for Colomba di Pasqua requires a slow rise to develop its rich flavor and texture. Don’t rush the fermentation process.
- Temperature Control: Keep the dough in a warm, draft-free area to ensure proper rising.
- Use Quality Ingredients: Fresh yeast, high-quality flour, and real butter make all the difference in achieving a soft and flavorful Colomba.
Nutritional Information (per serving)
| Nutrient | Amount per serving (approx.) |
|---|---|
| Calories | 380 kcal |
| Fat | 18g |
| Saturated Fat | 4g |
| Carbohydrates | 45g |
| Fiber | 1g |
| Sugar | 25g |
| Protein | 7g |
| Sodium | 45mg |
| Cholesterol | 60mg |
This delightful Colomba di Pasqua will undoubtedly become a beloved tradition in your home, celebrated year after year. Enjoy it with a cup of coffee or a glass of sweet wine as you share this beautiful, homemade cake with your loved ones.
