Teresa's Recipes
Colomba Di Pasqua
Indulge in the heart of Italian Easter tradition with the Colomba Di Pasqua, a sweet, yeasted bread meticulously shaped like a dove (colomba in Italian). This bread is a symbol of peace and resurrection, often shared with loved ones during Easter. The dough is bejeweled with candied orange peels, bringing a delightful citrusy sweetness that contrasts the soft, fluffy bread. The finishing touch of a sugar glaze and a generous sprinkling of almonds gives it an irresistible crunchy topping.
Ingredients
- 1/4 cup, for dusting Powdered sugar
- 1/2 cup, sliced Almonds
- 1/2 cup, chopped Candied orange peel
- 1/2 teaspoon Salt
- 4 cups All-purpose flour
- 1 teaspoon Vanilla extract
- 3, room temperature Eggs
- 1/2 cup, melted Unsalted butter
- 3/4 cup Sugar
- 1 cup Warm water
- 1 packet Active dry yeast
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Calories: 450
- Fat: 15g
- Carbs: 70g
- Protein: 10g
- Sodium: 200mg
- Sugar: 30g
Instructions
- In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let it sit for 5 minutes until it becomes frothy, indicating the yeast is active.
- In a large bowl, combine the melted butter, sugar, eggs, and vanilla extract. Add the yeast mixture and stir to combine.
- Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 2 hours, or until it has doubled in size.
- Punch down the dough and knead in the candied orange peel. Shape the dough into a dove shape, symbolizing peace, and place it on a baking sheet lined with parchment paper. Cover it with a clean kitchen towel and let it rise for another hour.
- Preheat the oven to 375°F (190°C). Brush the dough with a little water and sprinkle it with the sliced almonds and a dusting of powdered sugar.
- Bake the bread for about 30 minutes, or until it is golden brown and a skewer inserted into the center comes out clean. Let it cool on a wire rack before serving. The bread is best enjoyed fresh, but can also be enjoyed toasted the next day with a bit of butter.