Colomba Italian Easter Bread

Name: Colomba Italian Easter Bread
Prep time: 30 min
Cook time: 1 d 45 min
Total time: 10 h 15 min
Yield: 14 servings
Ingredients: 2 tablespoons water; ½ teaspoon honey; 1¼ teaspoons active dry yeast; ¼ cup all-purpose flour; 1¼ cups all-purpose flour; ½ cup granulated sugar; ¼ teaspoon salt; ¼ cup milk; 1 large egg; ¼ cup butter; 1 cup all-purpose flour; ⅓ cup butter; 1 large egg; lemon; orange; 3-4 tablespoons candied orange; 3-4 tablespoons mini chocolate chips; 1 large egg; 15-20 almond; 2-3 tablespoons pearl sugar; 2 tablespoons powdered sugar

User Reviews

5

18 reviews

Excellent

Prep Time
30 mins
Cook Time
1 d 45 mins
Rising Time
9 hrs
Total Time
10 hrs 15 mins
Servings
14 servings
Calories
238 kcal
Course
Dessert, Breakfast, Baked Goods
Cuisine
Italian

Colomba Italian Easter Bread

Gianna Palmer

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Colomba Italian Easter Bread is a sweet yeast bread enriched with butter, eggs, and citrus zest, traditionally shaped and topped with almonds and pearl sugar. This version includes candied orange pieces and mini chocolate chips instead of the usual candied fruit, offering a softer contrast between crunchy topping and tender crumb. The multiple kneading and rising stages develop a light, airy texture.

Description

The Colomba Italian Easter Bread starts with a yeast starter that proves until tripled, creating a foundation of flavor and lift. The dough is enriched with sugar, butter, milk, and eggs, producing a rich and soft crumb. After the first rise, additional flour, egg, butter, zest, candied orange, and mini chocolate chips are kneaded in, balancing sweetness with citrus brightness and slight chocolate bites.

The bread is topped with a mixture of egg white, whole almonds, pearl sugar, and powdered sugar, contributing a crunchy, sweet crust once baked. This creates a classic contrast to the tender, buttery dough inside. Its texture is light yet substantial, making it suitable for festive breakfasts or afternoon tea.

Eggs should be brought to room temperature before use to ensure proper dough consistency. The baked bread is best stored at room temperature in an airtight bag for up to 3-4 days and can be frozen for up to two months. Swapping candied fruit for chocolate chips accommodates different tastes without compromising the bread’s traditional character.

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Ingredients

Servings

STARTER YEAST

2 tablespoons water 30 grams, lukewarm, temp 105°F/40°C
½ teaspoon honey
1¼ teaspoons active dry yeast (3 1/2 grams)
¼ cup all-purpose flour 50 grams, 1 tablespoon

FIRST KNEADING

1¼ cups all-purpose flour 200 grams
½ cup granulated sugar (100 grams)
¼ teaspoon salt
¼ cup milk 55 grams, lukewarm
1 large egg room temperature
¼ cup butter 50 grams, softened

2ND KNEADING

1 cup all-purpose flour 125 grams
⅓ cup butter 75 grams, softened, salted
1 large egg room temperature
lemon zest half each
orange zest half each
3-4 tablespoons candied orange (40-50 grams)
3-4 tablespoons mini chocolate chips (30-45 grams)

TOPPING

1 large egg white
15-20 almond whole, more or less
2-3 tablespoons pearl sugar or nib sugar
2 tablespoons powdered sugar

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Instructions

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STARTER YEAST

In a medium bowl add the lukewarm water, honey and yeast, let sit 3-5 minutes then stir to combine. Add the flour and mix to form a dough ball, cover and let rise in a warm draft free area for 1-2 hours or until tripled in volume.

FIRST KNEADING

In the bowl of the mixer add the starter dough, flour, sugar and salt, with the dough hook attachment start to knead. Add the milk and egg and knead until completely combined. Then add the butter a little at a time, continue kneading until completely combined. Move the dough to a lightly floured flat surface and knead a few times to form a smooth ball, (it will be sticky, wetting your hands will help rather than using more flour). Place the dough in a bowl, cover and let rise in a warm draft free area for 4 hours or until tripled in bulk.

SECOND KNEADING

Place the risen dough in the mixer and add the egg and knead to combine. Add the flour in two additions, kneading continually, continue kneading for 10 minutes. Add the butter a little at a time and knead until combined. Add the zest and candied fruit, knead nine minutes then add the chocolate chips and knead for another minute, the dough should be stretchy.
Move the dough to a lightly floured flat surface. Knead a few times to form a smooth ball. Depending on whether you have a colomba pan or not you could use a 500 gram / ½ pound one or place in a loaf pan or a high sided cake pan. If you make a colomba then form the dough into three pieces*, divide the dough in half, form one medium oval and 2 small oval shaped balls with the other half-(see photos). If not then shape the dough long for a loaf or round for a cake pan*. Place in the pan and let rise 3-4 hours or until doubled.
Pre-heat oven to 350F (180C). Place a pan with 1½ cups of water in it on the bottom of the oven.
Brush the risen bread with the sugar topping. Top with the almonds and pearl sugar, then sprinkle with the powdered sugar.
Place the bread on the middle rack and bake for 20 minutes (if the bread is browning too much then cover it with foil and continue baking), lower the temperature to 325F (165C) for approximately 10-15 minutes until down, or a toothpick (I used a wooden kabob stick) comes out clean or a couple of crumbs are attached, to be precise use an instant thermometer. The internal temperature should be 190F / 88C, this will produce a nice soft bread. Let cool bread cool on a wire rack, Dust with powdered sugar before serving. Enjoy!

TOPPING

In a small bowl beat together until thick, egg white and powdered/icing sugar, coat top of final risen dough, sprinkle with whole almonds and pearl / nib sugar.

* I have used a tall loaf/can pan 7x3 inches (18x9cm).

Notes

Allow eggs to come to room temperature about 45-60 minutes before starting for better dough texture.
Chocolate chips can replace candied fruit for a family-friendly variation.
Store cooled bread in an airtight plastic bag at room temperature for 3-4 days.
Freeze wrapped bread for up to two months; thaw before serving.

Nutrition Information

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Calories 238kcal (12%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 51mg (17%) Sodium 132mg (6%) Potassium 60mg (1%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 294IU (6%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 14servings

Amount Per Serving

Calories 238 kcal

% Daily Value*

Calories	238kcal	12%
Carbohydrates	32g	11%
Protein	5g	10%
Fat	10g	15%
Saturated Fat	6g	30%
Cholesterol	51mg	17%
Sodium	132mg	6%
Potassium	60mg	1%
Fiber	1g	4%
Sugar	15g	30%
Vitamin A	294IU	6%
Calcium	21mg	2%
Iron	1mg	6%