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Colomba Italian Easter Bread

The Easter Colomba, is a delicious traditional Italian sweet yeast bread. Make it with your favourite fillings, such as chocolate chips, candied fruit, raisins or even plain.

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

Ingredients

STARTER YEAST
  • 2 tablespoons lukewarm water (temp 105F/40C) (30 grams)
  • ½ teaspoon honey
  • 1¼ teaspoons active dry yeast (3 1/2 grams)
  • ¼ cup + 1 tablespoon all purpose flour (50 grams)
FIRST KNEADING
  • 1¼ cups + 3 1/2 tablespoons all purpose flour (200 grams)
  • ½ cup granulated sugar (100 grams)
  • ¼ teaspoon salt
  • ¼ cup milk (lukewarm) (55 grams)
  • 1 large egg (room temperature)
  • ¼ cup butter (softened) (50 grams)
2ND KNEADING
  • 1 cup all purpose flour (125 grams)
  • ⅓ cup + 1/2 tablespoon butter (softened/salted) (75 grams)
  • 1 large egg (room temperature)
  • zest half lemon & half an orange
  • 3-4 tablespoons candied orange (40-50 grams)
  • 3-4 tablespoons mini chocolate chips (30-45 grams)
TOPPING
  • 1 large egg white
  • 15-20 whole almonds (more or less)
  • 2-3 tablespoons Pearl or Nib sugar
  • 2 tablespoons powdered sugar

Instructions

STARTER YEAST
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. Pre-heat oven to 350F (180C). Place a pan with 1½ cups of water in it on the bottom of the oven.
  4. Brush the risen bread with the sugar topping. Top with the almonds and pearl sugar, then sprinkle with the powdered sugar.
  5. 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
  1. 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

  • Remove the eggs from the fridge about 45-60 minutes before using.
  • Usually these Italian sweet breads are filled with candied fruit or raisins, but since a few members of my family don’t like candied fruit, and the other couple don’t like raisins. Chocolate chips won. Or you could make it plain and add a teaspoon of vanilla extract if you prefer.
  • The baked cooled bread should be stored in an airtight plastic bag, and kept at room temperature, it will keep for up to 3-4 days. It can also be frozen in a freezer safe bag or container. It will keep for two months in the freezer.

Nutrition Information

Calories 238kcal (12%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 51mg (17%) Sodium 132mg (6%) Potassium 60mg (2%) 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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.