The Colomba Pasquale is an Italian sweet bread, somewhat similar to the panetonne, and is baked at Easter. Shaped like a dove, the bread is glazed and covered with crystallized sugar and unpeeled almonds. Hence the name, Colomba (meaning dove) and Pasquale (meaning Easter).
There are a couple of stories about the origin of this bread. According to this source, “Colomba’s history can be traced to Milan and the victory of Legnano, in 1176, when cities of the Lombard League defeated Emperor Frederick Barbarossa,who was intent on capturing Italy for the Holy Roman Empire. It is said that two doves, symbolizing the Holy Ghost, appeared on the altar of the chariot carrying the battle standards and that the colomba commemorates that event and victory – an example of the role of food in history and food as history.”
I came across references to the Colomba Pasquale when I was going through some articles on the various types of bread baked for Easter. The unusual shape of this bread caught my attention and I almost did not make it, as the shape of the bread comes from using a dove shaped mould which I did not have. I understand that one can make the mould oneself, but it seemed too much of an effort.
Then I chanced upon Lien’s BBD #8 post at her blog, Notitie Van Lien. In a very detailed and well explained post, she writes how she made and shaped her beautiful Colomba Pasquale by hand. I chose to use her recipe to make the bread, as it is much simpler and can be done in one day compared to most other traditional recipes which involve quite a few rises, including one overnight.
I halved Lien’s recipe and adapted it a little. I was quite happy with the way my Colomba Pasquale turned out, shape-wise and taste-wise. I know that’s not the best looking bird any of us has seen by far, but I thought my slightly podgy and plump little dove looked a little cute.
The butter, eggs and sugar ensure that the texture and taste of this bread is more cake-like than a bread. They also result in a very tasty bread. Even though the bread making process took a greater part of my day, this is not a very difficult bread to make. All that is required is a bit of planning, as most of the time involved in baking a Colomba Pasquale is taken up in the 4 different rising periods required for the dough.
Colomba Pasquale - Italian Easter Dove Bread
Ingredients
For the Sponge :
- 1 1/2 tsps yeast instant
- 2 tsps sugar
- 1/4 cup water warm
- 1 egg
- 1/2 cup all-purpose flour
For the First Dough :
- 3/4 tsp yeast instant
- 3 tbsps water warm
- 25 gm butter soft
- 3/4 cup all-purpose flour
For the Second Dough :
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 orange grated zest of
- 1 butter stick unsalted soft
- 1 to 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 oranges grated zest of
- 50 gm butter , soft at room tempertaure
- 1 to 1 1/2 cups all-purpose flour
- 1/2 tsp salt
For the Topping :
- 3 tbsps almonds coarsely powdered
- 1/2 tsp almond extract
- 1/3 cup sugar granulated
- 2 tbsps milk
- 8 to 10 almonds whole unpeeled
- 2 TBsps sugar pearl (or crushed cubes)
- icing sugar
Instructions
- Make the Sponge : Mix together the yeast, sugar and warm water in a bowl and let it stand for about 10 minutes. Then whisk in the egg and flour until smooth. Cover loosely, and let it sit at room temperature for about half an hour.
- To make the first dough, Stir the yeast , water, butter and then the flour into the sponge. The dough should be stiff but sticky to touch. Cover loosely and let it rise for about 1 1/2 hours or till double in volume.
- To make the 2nd and final dough, add the sugar, egg vanilla, butter and orange zest to the first dough and knead until smooth. This is easiest done using a machine/ processor. Add the salt and add 1 cup flour and knead, adding as much more flour as you need to make a smooth and elastic dough.
- Cover loosely and let the dough rise for about 3 to 4 hours or until it double in volume. Divide the dough in two parts, and shape them into rolls - one short (8") and fat for the wings and one a bit longer (12") for head/body and tail. Taper one end of the longer roll a bit and shape it into a head and beak. Flatten the other end and using scissors, snip about an inch from the end into the dough in three places of equal distance from each other. Separate the bits by fanning them out a little to form the tail. Plave on a parchment lined baking sheet. Shape the smaller roll into a rough rectnagle and snip like for the tail but at both of the shorter sides of the rectangle. This is for the wings.
- Place this bit over the "body" of the dove to form the wings.Cover loosely and let it rise for about 2 to 3 hours till almost double.
- Stir the ground almonds, almond extract, and granulated sugar and milk to a thick mixture that is spreadable but not runny. Spread this onto the surface of the bird and decorate with the unpeeled almonds. Sprinkle the pearl sugar and then dust with a some what thick layer of icing sugar.
- Bake at 200C (400F) for 10 minutes, then lower the oven temperture to 180C (350F) and bake for another 40 minutes. If the bread is browning too soon, cover with aluminium foil. Cool on a wire rack and serve.
Tina says
Hai aparna first time to ur blog….very nice blog with lots of yummy nd super recipes……
A_and_N says
Oooh, someone also did dove bread. I should try this soon!I loved the pachadi too 🙂
Lien says
You did a fabulous job here Aparna!!! This dove looks so beautiful. I’m glad you like the taste a lot too, it’s a great bread. And we, who can’t buy (paper) molds in our countries, have no choice but to make a mold or to go freestyle. And you sure made a wonderful one!
Cham says
Look like u re a good artist too, the dove came out perfect!
Jamie says
Aparna, your Easter Dove looks beautiful. Loved the write-up about it.
Indhu says
the dove came out fantastic :)love this recipe 🙂
♥Deeba @Passionate About Bakin says
Just read about this at Elra’s too. Plump & cute, that’s what you dove bread is. Was just wondering if I could make it here…& you did just that Aparna. Well done.BTW, is your sis here yet?
Divya Vikram says
Looks pretty! Happy Easter.
Suparna says
Hi Aparna,Tha’s new to me it’s kind of unique too! hadn’t heard of it before. The dove looks cute and well done! without a mould :)Enlightening post!TC
jayasree says
Good job Aparna, dove bread looks cute.
Jude says
Looks great! I meant to bake a columba as well but didn’t have time. Such a busy week!
Snooky doodle says
Oh I like colomba and its so so good 🙂 Hope you had a nice Easter 🙂
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Rachel says
I wanted to do a dove bread too…its the lengthiness that’s been putting me away..love how it is shaped and the brown crust.
Lubna Karim says
Oh wow luscious….
Madhumathi says
New to me..The bread looks great 🙂
Cindystar says
Aparna, your dove is so nice and kute…and seems she’s flying all around giving love and peace we all need!I am so proud of all of you who made Colomba without molds, a great effort I admire so much!Hope you had a lovely Easter Day!
Barbara says
Looks like you were busy, too, Aparna, with your beautiful Colomba Pasquale. Next year I will have to try your recipe for Easter. 😉
Aparna says
Welcome here, Tina and thanks for your kind words.N, its worth a try.Thanks Lien. Appreciate your comment. I was just following your lead.:)Not yet, Deeba. She’ll be here at the end of the month.It,s not all that complicated, Rachel. Most of the time is taken up by the proofing.Thanks, Cinzia.Do try it, Barbara. It takes just a day.
Rajee says
Aparna, You’ve done great even without mould. I hope u can try other shapes too without mould. If I try it, then I’ll get lot of messy in the kitchen. I know u’ll laugh when I say this. Happy Easter to you and ur family! Wish me Happy Tamil Year too! I too wish the same to u and ur family.I have become so lazy eating and sleeping, Aparna. Give me engergy to boost up to post recipes in my blog.
sra says
Your dove’s cute. I began using my old oven again, and resumed baking in a small way, nowhere near this, though.
Aparna says
Thanks, Rajee and I have messes in my kitchen too. You just don’t see them! :)Seasons’ Greetings to you too. I’m sure you’ll find the motivation to post soon.Sra, I’m happy to hear that. Looking forward to your “oven” posts, maybe the brownies? 🙂
zorra says
Your to harsh on you, the dove looks perfect!
n.o.e says
Your free form dove is more than a little cute – it’s downright artistic! And delicious too, I’ll bet. The one I made is even simpler, but we still loved the flavor. And I skipped the dove shape altogether…Nancy
Susan/Wild Yeast says
Your dove does look very cute, and very delicious too!
Aparna says
Susan, Zorra and Nancy, truly appreciate your comments.