Best 2 Easter Dove Colomba Di Pasqua Recipes

Indulge in the sweet tradition of Easter with the iconic Italian Easter Dove, known as Colomba di Pasqua. This delectable yeasted bread, shaped like a dove, symbolizes peace, love, and new beginnings. Its soft and airy texture, combined with a delicate flavor profile, makes it a beloved dessert enjoyed during the Easter season.

This comprehensive guide provides you with a collection of carefully curated recipes for every skill level. Whether you're a seasoned baker or just starting your culinary journey, you'll find a recipe that suits your expertise. Dive into the classic recipe for a traditional Easter Dove, crafted with a tangzhong starter and aromatic orange zest for a burst of citrusy goodness. Discover the secrets to creating the perfect balance of sweetness and richness in the Chocolate Easter Dove recipe, where dark chocolate chips add an indulgent touch.

For those with dietary restrictions, the Gluten-Free Easter Dove recipe offers a delectable alternative, ensuring everyone can partake in this Easter tradition. And if you're pressed for time, the No-Knead Easter Dove recipe delivers a delightful dove-shaped bread without the extensive kneading process.

Complete your Easter feast with a selection of complementary recipes. Learn to make an exquisite Orange Glaze to adorn your Easter Dove with a glossy sheen and a hint of citrus flavor. Elevate your dessert table with the Pistachio Cream Filling recipe, adding a layer of lusciousness and crunch to your dove. And for a touch of elegance, the Candied Orange Peel recipe provides a colorful and flavorful garnish.

Embrace the spirit of Easter with these delectable recipes, creating a centerpiece that embodies the joy and warmth of the season.

Let's cook with our recipes!

COLOMBA DI PASQUA

Colomba di Pasqua image

Provided by Food Network

Categories dessert

Time 3h15m

Number Of Ingredients 14

Ingredients

2 scant tablespoons or 2 (1/4 -ounce) packages active dry yeast
1/2 cup warm water (about 110 degrees)
1/2 cup unsalted butter at room temperature
7 or 8-ounce can almond paste
1/2 cup granulated sugar
2 tablespoons grated lemon peel
1 tablespoon vanilla extract
1 teaspoon salt
3 large eggs at room temperature
1 large egg (separated)
1/2 cup warm milk (about 110 degrees)
41/2 to 5 1/2 cups unbleached flour
1 cup thinly sliced almonds
Granulated sugar (optional)

Steps:

In a small cup or bowl, stir the yeast into water to soften. In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add the softened yeast, lemon peel, vanilla, salt, eggs, egg yolk, milk, and 3 cups flour to the creamed mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise about 1 1/2 hours. Due to the almond paste, this recipe doesn't double in size. Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a smooth ball. Cover and let rest 5 minutes. Shape one ball of dough into a half oval 12 inches wide and four inches high at the center. Place in the center of a parchment-lined baking sheet. Flatten the center slightly so that when the next piece of dough is laid across it, it won't be so thick. Shape the other ball of dough into an 8 by 16 by 16-inch triangle Keep the points of the triangle rounded rather than pointed. Lay the triangle, centered, on the flattened part of the half oval. Fold the narrow end over to make the head. Pinch with your fingers to form a beak into the top side of the dough. Fold the other end in the opposite direction to form the tail. Cut 2-inch slits along the bottom edge of the tail and wing tips. Fan them out as for feathers. Cover with a towel and let rise 45 minutes. Again, due to the almond paste, the dough won't rise as high as other types of yeast dough; however, it does rise high during baking. 1. About 10 minutes before baking, preheat the oven to 375 degrees. 2. Just before baking, beat the egg white until frothy. Lightly brush the dove with the beaten egg white and place thinly sliced almonds, overlapping slightly, on the tail and wings to simulate feathers. Use a small bit of an almond to make the dove's eye (diagram 7). Carefully brush the almond "feathers" with the remaining beaten egg white then sprinkle the dove with granulated sugar. 3. Bake for 20 minutes. Cover the bread loosely with foil with the shiny side up. Continue to bake for 10 more minutes, or until the internal temperature of the loaf reaches 190 degrees. 4. Immediately remove dove from baking sheet and cool on a rack.

EASTER DOVE- COLOMBA DI PASQUA

Easter Dove- Colomba Di Pasqua image

Easter in Italy will not be without the lovely yummi cake in form of a dove, a Easter dove sign of peace

Provided by Artandkitchen

Categories Yeast Breads

Time 20h50m

Yield 8-12 serving(s)

Number Of Ingredients 22

Ingredients

25 g fresh yeast
200 g baking flour
100 ml milk, lukewarm
300 g manitoba flour (wheat flour rich of gluten, alternative 300 g baking flour)
120 g sugar
250 g butter, soft, at room temperature (or good quality margarine, I used margarine)
1 pinch salt
1/2 teaspoon vanilla extract
1 lemon, zest of
1 orange, zest of
1 tablespoon honey
3 egg yolks
100 g lemon zest, candied
100 g orange zest, candied
100 g marzipan, grated
100 g ground almonds
100 g powdered sugar
1 pinch vanilla extract
2 eggs, white
50 g almonds, whole with skin
50 g granulated sugar
2 tablespoons powdered sugar, for topping

Steps:

With a food processor mix 100 g flour, milk and yeast. Let rise 30 minutes (covered and in warm place).
Add other 100 g flour, if necessary add 1 or 2 tablespoon water. Work until smooth.
Let rise 30 minutes (covered and in warm place).
Add 150 g Manitoba flour, 60 g sugar and 80 g butter and work well to soft dough.
Let rise (covered and in warm place) about 2 hours.
Add 150 g Manitoba flour, 170 g butter. Work until butter is adsorbed.
Work with the food processor at slow speed for 30 minutes.
Add salt, 60 sugar, vanilla, zest (both kind), honey and one by one the egg yolks.
Work well and add some flour if it is too sticky (I added 2 tablespoons).
Now add candied fruits and marzipan. Work well until incorporated.
Let rise (covered and in warm place) about 8 hours or better overnight.
Work the dough well.
Now shape the dove forming one long piece in the middle and two pieces on the sides (see photo added). Place in your mold. I don't have a dove shaped mold, so I created one myself.
Let rise (in warm place) about 6 hours.
Preheat the oven at 200°C.
For the glaze mix together almond ground, powdered sugar and vanilla. Add the egg white one by one, but stop before it gets to liquid.
Glaze gently the dove with this thick mix using a spatula (don't "hurt" the dough) and spread on the whole almonds and the granulated sugar. Before baking top with powdered sugar.
Bake 10 minutes at 200°C, reduce the heat at 175°C, protect the glaze with some baking paper and bake for 40 more minutes.
Note: beginning on Saturday afternoon step 11 will be overnight! Sunday evening you will enjoy your fresh Easter dove.

Nutrition Facts : Calories 873.4, Fat 39.1, SaturatedFat 18.1, Cholesterol 177.2, Sodium 297.4, Carbohydrate 120.8, Fiber 7.7, Sugar 61.7, Protein 14.9

Tips:

Choose the right ingredients: Use high-quality butter, eggs, and flour to ensure the best flavor and texture. Fresh yeast is also essential for a successful rise.
Activate the yeast properly: Follow the instructions on the yeast packet to activate it correctly. This will help ensure that the dough rises properly.
Knead the dough well: Kneading the dough develops the gluten, which gives the bread its structure and elasticity. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The dough needs to rise in a warm place in order to double in size. This can take anywhere from 1 to 2 hours.
Shape the dough into a dove: Once the dough has risen, shape it into a dove shape. You can use a dove-shaped mold or create your own shape freehand.
Bake the dove at a high temperature: Baking the dove at a high temperature will help to create a crispy crust and a fluffy interior.
Let the dove cool completely before slicing: Allow the dove to cool completely before slicing. This will help to prevent the bread from crumbling.

Conclusion:

The Easter dove, or colomba di Pasqua, is a traditional Italian bread that is enjoyed during the Easter holiday. It is a sweet, yeasted bread that is flavored with candied orange and lemon peel, and often filled with chocolate or nuts. The bread is typically shaped into a dove, which is a symbol of peace and renewal. With careful preparation and attention to detail, you can create a delicious and beautiful Easter dove that will be enjoyed by your family and friends.