Colomba
6 servings
130 minutes
Colomba is a famous Italian Easter cake, symbolizing spring and rebirth. Its history dates back to medieval Lombardy, where its dove shape (colomba) represented peace. The dough made from flour, butter, and eggs is airy, while the addition of lemon zest and candied fruits gives it a fresh, fruity aroma. Almonds on the surface add a crunchy texture. Colomba pairs perfectly with morning coffee or afternoon tea, and in Italy it is served with dessert wines. This sweet bread is more than just baked goods; it is a heritage steeped in traditions and the flavors of family celebrations.
1
Dissolve the yeast in 2-3 tablespoons of warm water. Add 100 g of flour and knead the dough. Roll the dough into a ball and make a deep cross-shaped cut on it. Place it in a bowl and pour in 1 cup of warm water, cover it, and leave it in a warm place for 1 hour.
- Dry yeast: 10 g
- Wheat flour: 550 g
2
Sift the remaining flour with salt, add sugar, grated lemon zest, 4 eggs, and softened butter. Place in a bowl.
- Wheat flour: 550 g
- Salt: pinch
- Sugar: 170 g
- Lemon zest: 1 tablespoon
- Chicken egg: 5 piece
- Butter: 300 g
3
Pour in the milk. Knead everything thoroughly. Sprinkle the dough with flour, cover it, and leave it in a warm place for another hour.
- Milk: 1 glass
- Wheat flour: 550 g
4
Cut the candied fruits into small pieces and add them to the risen dough. Mix so that the candied fruits are evenly distributed in the dough. Cover and let it rest for another hour.
- Candied fruit: 150 g
5
Grease the mold (usually in the shape of a cross) with oil and place the dough in it, let it rest for another 15 minutes. Brush the top with lightly beaten egg and arrange the peeled almonds.
- Butter: 300 g
- Chicken egg: 5 piece
- Peeled almonds: 50 g
6
Preheat the oven to 200 degrees, bake for 40 minutes. Reduce the temperature to 180 degrees and bake for another 30 minutes. If the top starts to burn, cover it with foil.