Dove-Shaped Easter Bread Recipe

After years of Easter celebrations feeling somewhat… predictable, I decided this year to inject a bit of Italian tradition into our family feast. I stumbled upon the Dove-Shaped Easter Bread recipe, or Colomba Pasquale as it’s beautifully known, and was instantly captivated by its elegant form and promise of a light, citrusy, and subtly sweet flavor. Let me tell you, it was an absolute triumph! From the moment the aroma of baking bread filled the house, a sense of warmth and festivity enveloped us. The kids were mesmerized by the dove shape, and honestly, so was I. The first bite was heavenly – a delicate crumb, fragrant with orange and vanilla, and a delightful crunch from the almond glaze. Even my usually bread-averse husband couldn’t resist a second slice. This Dove-Shaped Easter Bread isn’t just a recipe; it’s an experience, a beautiful centerpiece for your Easter table, and a taste of Italian springtime. If you’re looking to elevate your Easter baking and impress your loved ones, look no further. This recipe is a guaranteed crowd-pleaser and will become a cherished tradition in your home, just as it has in ours.

Ingredients for Dove-Shaped Easter Bread

• Strong Bread Flour: (500g) – The foundation of our bread, providing structure and elasticity.
• Active Dry Yeast: (7g or 2 tsp) – The magic ingredient that makes our dough rise and become airy.
• Granulated Sugar: (100g) – Adds sweetness and helps activate the yeast.
• Warm Milk: (250ml) – Provides moisture and richness, aiding in yeast activation and dough development.
• Large Eggs: (3) – Enrich the dough, adding flavor, color, and structure.
• Unsalted Butter, Softened: (100g) – Contributes to tenderness and flavor, making the bread melt-in-your-mouth.
• Orange Zest: (From 2 oranges) – Infuses the bread with a bright, citrusy aroma and flavor, a key element of Easter bread.
• Vanilla Extract: (1 tsp) – Enhances the overall flavor profile, adding warmth and sweetness.
• Salt: (1 tsp) – Balances the sweetness and enhances the other flavors.
• Candied Orange Peel: (100g) – Adds chewy texture and intense orange flavor, traditional in Colomba Pasquale.
• Flaked Almonds: (50g) – For the glaze, providing a delicate crunch and nutty flavor.
• Pearl Sugar: (50g) – For the glaze, adding sweetness and a beautiful sparkling finish.
• Powdered Sugar: (100g) – For the glaze, creating a smooth and sweet coating.
• Egg White: (1) – For the glaze, acting as a binder and creating a glossy finish.

Instructions: Baking Your Dove-Shaped Easter Bread

1. Activate the Yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. This step is crucial for ensuring your bread rises properly.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, remaining granulated sugar, and salt. Make a well in the center of the dry ingredients.
3. Incorporate Wet Ingredients: Pour the yeast mixture into the well in the dry ingredients. Add the eggs, softened butter, orange zest, and vanilla extract.
4. Knead the Dough (First Kneading): Using a stand mixer fitted with a dough hook (or by hand on a lightly floured surface), knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. If kneading by hand, this might take a bit longer, closer to 12-15 minutes. The dough should pull away from the sides of the bowl and form a ball.
5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled large bowl, turning to coat all sides. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5-2 hours, or until doubled in size. This first rise is essential for developing flavor and lightness in the bread.
6. Punch Down and Add Candied Orange Peel: Gently punch down the dough to release the air. Scatter the candied orange peel over the dough and knead it in evenly for a minute or two. This ensures the candied peel is distributed throughout the bread.
7. Shape the Dough: Divide the dough in half. Take one half and divide it again into two pieces, one slightly larger than the other. The larger piece will form the body of the dove, and the smaller piece will form the head and neck. Roll the larger piece into a long oval shape and place it on a baking sheet lined with parchment paper to form the body. Roll the smaller piece into a snake and shape it into a curved neck and head, attaching it to the body to create the dove shape. Use the remaining dough half to create the wings in a similar fashion, rolling and shaping them to attach to the body. You can get creative with the wing shape! If you have a Colomba mold, you can use it instead of free-shaping for a more traditional look.
8. Second Rise (Proofing): Cover the shaped dough loosely with plastic wrap or a damp kitchen towel and let it rise again in a warm place for another 1-1.5 hours, or until almost doubled in size. This second rise, known as proofing, is crucial for achieving a light and airy texture.
9. Preheat Oven and Prepare Glaze: Preheat your oven to 350°F (175°C). While the bread is proofing, prepare the glaze. In a small bowl, whisk together the powdered sugar and egg white until smooth and glossy.
10. Glaze and Decorate: Gently brush the glaze evenly over the surface of the proofed dove-shaped bread. Sprinkle generously with flaked almonds and pearl sugar. The glaze will create a beautiful crust and the almonds and pearl sugar will add texture and sweetness.
11. Bake: Bake in the preheated oven for 35-40 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
12. Cool Completely: Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Cooling completely is important to allow the bread to set and prevent it from being gummy.

Nutrition Facts (per serving, estimated)

• Servings: 12
• Calories: 350 kcal
• Fat: 15g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

This Dove-Shaped Easter Bread recipe requires a bit of time, but the result is well worth the effort! From start to finish, including preparation, rising times, baking, and cooling, you should allocate approximately 4-5 hours. Active hands-on time is around 1.5 hours, with the majority of the time spent waiting for the dough to rise and the bread to bake. Plan accordingly and enjoy the process of creating this beautiful and delicious Easter tradition.

How to Serve Your Dove-Shaped Easter Bread

• As a Centerpiece: The Dove-Shaped Easter Bread is visually stunning. Place it proudly as the centerpiece of your Easter brunch or dinner table.
• Sliced with Butter or Jam: Simply slice and serve it with softened butter, your favorite fruit jam, or a drizzle of honey for a classic and delightful breakfast or snack.
• Alongside Coffee or Tea: Enjoy a slice with a warm cup of coffee, tea, or cappuccino for a perfect afternoon treat.
• With Sweet Wine: In Italy, Colomba Pasquale is often paired with a sweet dessert wine like Vin Santo. This pairing enhances the sweetness and richness of the bread.
• As Part of an Easter Dessert Platter: Include slices of Dove-Shaped Easter Bread on a dessert platter alongside other Easter treats like chocolate eggs, cookies, and fruit.
• Lightly Toasted: For a different texture, lightly toast slices of the bread and serve with ricotta cheese and a sprinkle of cinnamon.
• French Toast: Leftover Dove-Shaped Easter Bread makes exceptional French toast! The citrusy flavor and slightly sweet nature of the bread are perfect for this indulgent breakfast or brunch.
• Gift it to Loved Ones: Baked goods are always a thoughtful gift. Wrap a beautifully sliced or whole Dove-Shaped Easter Bread to share with family and friends.

Additional Tips for Perfect Dove-Shaped Easter Bread

1. Use Bread Flour: Bread flour has a higher protein content than all-purpose flour, which is crucial for developing the gluten necessary for a chewy, airy bread. Don’t substitute with all-purpose flour if you want the best texture.
2. Warm Place for Rising: Ensure your dough rises in a consistently warm, draft-free place. A slightly warm oven (turned off!), a sunny spot in your kitchen, or even a proofing box are ideal. Consistent warmth helps the yeast work effectively.
3. Don’t Overknead: While kneading is important, overkneading can make the dough tough. Knead until the dough is smooth and elastic, but stop before it becomes overly tight.
4. Handle Dough Gently: Once the dough has risen, handle it gently to avoid deflating it too much. Gentle shaping will preserve the airiness of the bread.
5. Proper Proofing is Key: The second rise (proofing) is just as important as the first. Ensure the shaped dough has almost doubled in size before baking. Under-proofed bread will be dense, while over-proofed bread might collapse in the oven.
6. Oven Temperature Accuracy: Use an oven thermometer to ensure your oven temperature is accurate. Oven temperatures can fluctuate, and accurate baking temperature is crucial for bread.
7. Cool Completely Before Slicing: Resist the temptation to slice into the bread while it’s still warm. Cooling allows the bread to set and prevents a gummy texture. It also makes slicing much easier and cleaner.
8. Customize the Flavor: Feel free to experiment with other citrus zests like lemon or grapefruit, or add a touch of almond extract to the dough for a different flavor profile. You can also substitute raisins or other dried fruits for the candied orange peel if preferred.

Frequently Asked Questions (FAQ) About Dove-Shaped Easter Bread

Q1: What is Dove-Shaped Easter Bread and where does it come from?

A: Dove-Shaped Easter Bread, also known as Colomba Pasquale, is a traditional Italian Easter bread. Its dove shape symbolizes peace and renewal, central themes of Easter. It originates from Lombardy in Italy and is a popular festive treat enjoyed throughout Italy and beyond during Easter celebrations.

Q2: Can I make Dove-Shaped Easter Bread ahead of time?

A: Yes, you can bake the Dove-Shaped Easter Bread a day ahead of serving. Once completely cooled, wrap it tightly in plastic wrap to maintain its freshness. You can also freeze it for longer storage. For serving, thaw it completely and warm it slightly in the oven if desired.

Q3: Can I use all-purpose flour instead of bread flour?

A: While you can use all-purpose flour in a pinch, bread flour is highly recommended for this recipe. Bread flour has a higher protein content, which develops more gluten, resulting in a chewier and more structured bread, characteristic of traditional Easter bread. Using all-purpose flour might result in a softer, less chewy texture.

Q4: My dough didn’t rise, what could be the reason?

A: Several factors can prevent dough from rising. Common reasons include using expired or inactive yeast, milk that was too hot or too cold (ideally lukewarm to activate yeast), a room that is too cold for rising, or too much salt inhibiting yeast activity. Ensure your yeast is fresh, milk is warm (not hot), and your rising environment is warm and draft-free.

Q5: How do I store leftover Dove-Shaped Easter Bread?

A: Store leftover Dove-Shaped Easter Bread in an airtight container at room temperature for up to 3-4 days. To keep it fresher for longer, you can also store it in the refrigerator for up to a week, but it may dry out slightly. Reheat gently to soften before serving.

Q6: Can I make this recipe without candied orange peel?

A: Yes, you can omit the candied orange peel if you don’t have it or don’t prefer it. However, it is a traditional ingredient that adds a distinctive flavor and texture. You could substitute it with other dried fruits like raisins, cranberries, or chopped apricots, or simply increase the amount of orange zest for a stronger citrus flavor.

Q7: Is it necessary to use pearl sugar and flaked almonds for the glaze?

A: Pearl sugar and flaked almonds are traditional decorations for Colomba Pasquale, adding a beautiful texture and visual appeal. However, you can customize the glaze and decorations to your liking. You can use just powdered sugar glaze, add sprinkles, or use other nuts like chopped hazelnuts or pistachios.

Q8: Can I make this recipe gluten-free?

A: Adapting this specific recipe to be gluten-free would require significant modifications and potentially different ingredients. While it’s possible to make gluten-free bread, achieving the same texture and rise as traditional bread can be challenging. It’s best to search for specific gluten-free Colomba Pasquale recipes that are formulated for gluten-free baking for optimal results.

Print