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    Colomba Italian Easter Bread - An Italian in My Kitchen

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    mishima.mq
    This recipe is for a traditional Italian Easter bread called Colomba. It is a sweet yeast bread that can be filled with chocolate chips, candied fruit, raisins, or left plain. The lengthy process takes over 10 hours and involves making a starter yeast, kneading the dough twice and letting it rise multiple times before baking. The finished bread is coated in an egg white mixture and topped with almonds before enjoying.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Colomba Italian Easter Bread - An Italian in My Kitchen

    Uploaded by

    mishima.mq
    17 views3 pages
    This recipe is for a traditional Italian Easter bread called Colomba. It is a sweet yeast bread that can be filled with chocolate chips, candied fruit, raisins, or left plain. The lengthy process takes over 10 hours and involves making a starter yeast, kneading the dough twice and letting it rise multiple times before baking. The finished bread is coated in an egg white mixture and topped with almonds before enjoying.

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    Colomba Italian Easter Bread - An Italian in my Kitchen

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    This recipe is for a traditional Italian Easter bread called Colomba. It is a sweet yeast bread that can be filled with chocolate chips, candied fruit, raisins, or left plain. The lengthy process takes over 10 hours and involves making a starter yeast, kneading the dough twice and letting it rise multiple times before baking. The finished bread is coated in an egg white mixture and topped with almonds before enjoying.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    17 views3 pages

    Colomba Italian Easter Bread - An Italian in My Kitchen

    Uploaded by

    mishima.mq
    This recipe is for a traditional Italian Easter bread called Colomba. It is a sweet yeast bread that can be filled with chocolate chips, candied fruit, raisins, or left plain. The lengthy process takes over 10 hours and involves making a starter yeast, kneading the dough twice and letting it rise multiple times before baking. The finished bread is coated in an egg white mixture and topped with almonds before enjoying.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    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 Cook Time Rising Time Total Time


    30 mins 1 d 45 mins 9 hrs 10 hrs 15 mins

    5 from 8 votes
    Course: Bread and Pizza, Breakfast, Dessert Cuisine: Italian
    Servings: 14 servings Calories: 238kcal Author: Rosemary Molloy

    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
    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
    Calories: 238kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 51mg
    | Sodium: 132mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 294IU | Calcium: 21mg | Iron:
    1mg

    Colomba Italian Easter Bread https://anitalianinmykitchen.com/italian-easter-dove-bread/

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