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Hello Spring Bread

This is my version of Italian Colomba di Pasqua (aka Colomba Pasquale aka Easter Dove Bread) customized to my whims.
Prep Time 1 d
Cook Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American, European
Servings 2 loaves

Ingredients
  

starter:

  • 1 tablespoon active dry yeast
  • 1 cup milk, warmed to about 110
  • 1/2 cup flour
  • 1 tablespoon sugar

dough:

  • 2 3/4 cups flour
  • 1 teaspoon salt
  • 1/2 tablespoon active dry yeast
  • 1/3 cup sugar
  • 4 tablespoons butter, at room temperature
  • 2 eggs, at room temperature
  • 1 egg yolk, reserve white for topping
  • 2 teaspoons vanilla
  • Zest of one big orange I used a Cara Cara
  • 1/2 cup candied orange peel

topping:

  • the remaining egg white
  • ¼ cup pearl sugar I used Swedish pearl sugar which is on the finer side

Instructions
 

  • Sprinkle the yeast on the warm milk and let it sit for 5 minutes. Whisk in the flour and sugar, cover (I used one of these reusable stretchy lids—see note), and let it rest overnight at room temperature.
  • The next day, combine all of the ingredients from the bread sections besides the candied fruit and zest with the starter in a large bowl or in the bowl of a stand mixer.
  • Mix with a dough hook until a smooth, glossy, and slightly sticky dough forms. It should form a ball that comes up onto the dough hook, if it is too soft, add small amounts of flour until it looks like dough rather than a batter. This will take a few minutes so keep an eye on your mixer to make sure it doesn’t overheat.
  • Knead in the grated orange rind and candied fruit.
  • Cover the bowl, and let the dough rise for about 2 hours or until it doubles in bulk.
  • Grease 4 brioche (or taco bowl molds, see note) tins. Divide the dough among the tins. Cover with a tea towel and allow to rise for about 1 hour or until it doubles in bulk again.
  • Preheat oven to 375
  • Whisk the egg white until frothy, stir in the sugar then brush it on each bread.
  • Bake for 10 minutes then reduce heat to 350 and continue baking for another 20 minutes until golden brown. Remove from the molds and cool on a wire rack.

Notes

I used these taco bowl molds to make the bread.
Keyword bread