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Traditional Italian Dove Bread for Easter (Colomba di Pasqua)

A traditional Italian Easter bread made in the shape of a dove.

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings: 12
Calories: 282 kcal
Course: Bread , Baked Goods
Cuisine: Italian

Ingredients

  • 6 oz water warm, about 110°F/43°C
  • 4 egg yolks large
  • 2 tsp vanilla
  • ½ cups sugar
  • 1 tsp grated lemon preferably from organic fruit
  • 1 tsp grated orange
  • ½ tsp salt
  • ½ c unsalted butter softened and cut into pieces
  • 3¼ cups flour (bread flour is best, but all purpose or plain works too)
  • 1 pkg dry yeast preferably for bread machines, but any type will work-I used regular
Topping
  • 1 egg white
  • 1 tsp corn starch
  • ¼ cup ground almonds
  • ⅓ cup sugar 65 g sugar
  • 2 Tbsp Belgian pearl sugar and/or Swedish pearl sugar
  • whole almonds

Instructions

    Cup of Yum
  1. Place the water, egg yolks, vanilla, and grated peel into the bread machine first. Next add the sugar, salt, flour and pieces of butter around the outside of the metal pan on top of the flour (see photo below). Make an indentation in the flour and add the yeast. Start the bread machine on “dough” setting.
  2. When the machine is finished, allow to rise until doubled in size.
  3. To make the mold. Cut pieces of aluminum foil and fold them over and over to make a long strip (see photo in post). Join them together with metal paper clips and shape into a "dove" shape. I didn't have heavy duty aluminum foil, but this type would be best as it holds it's shape better. Alternatively (and a better option), use a paper dove mold.
  4. Once the dough has doubled in size, punch it down and knead into a ball then cut 1/3 of the dough off and shape into a log. Shape the larger piece into a larger log.
  5. The larger piece will go lengthwise into the mold and be the body of the dove, while the smaller piece will go across the top and become the wings. Place the dove shaped dough into the oven (with the oven off) and allow to rise until at least doubled (probably 2 to 3 hours).
  6. When the bread has finished rising, remove it from the oven and preheat the oven to 350°F/175°C.
  7. Beat the egg white, corn starch, almond meal, and regular sugar with a fork in a small bowl until well combined. I used almond meal which has the peel in it and it still looks fine when baked. Brush this over the top of the dove bread.
  8. Next, scatter the Belgian and/or Swedish pearl sugar over the top, and dot with whole almonds.
  9. Bake for 30 minutes, then reduce heat to 325°F/160°C and continue to bake until a long, thin skewer comes out clean (about another half an hour). If the top browns too quickly, cover with aluminum foil. Remove from oven and allow to cool on the tray for about 15 minutes.
  10. Remove the aluminum foil after the bread has cooled. This bread will keep for a week or so, and remember that it's great for making those bread puddings I told you about, if it gets a wee bit stale.

Notes

  • If you cannot find the paper dove mold, you can shape your own using aluminum foil. It won't look as nice, but will taste exactly the same.

Nutrition Information

Serving 1slice Calories 282kcal (14%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 85mg (28%) Sodium 107mg (4%) Potassium 51mg (1%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 324IU (6%) Calcium 21mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 282

% Daily Value*

Serving 1slice
Calories 282kcal 14%
Carbohydrates 41g 14%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 85mg 28%
Sodium 107mg 4%
Potassium 51mg 1%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 324IU 6%
Calcium 21mg 2%
Iron 2mg 11%

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