Colomba di Pasqua {Easter Dove Bread}

When I think of Christmas in Italy, I think of the panettone and this dutch -shaped sweet bread is what you find in Italy at Easter. Although the Italians are overcome to cook regional desserts for each holiday, this traditional sweet bread is one that you will find in every Easter region. The dough is very similar to panettone as it is a enriched dough that includes fresh eggs, sugar, butter and natural yeast.

The aromas for this bread usually contain candied orange peel and dried fruit, most of the time raisins, even if in these days you can find a dove made with everything, from the drops of chocolate to a lemon or nutella filling! Traditionally, this bread is seasoned with a shiny glaze, pearl sugar and almonds, and you will find it everywhere at Easter sold wrapped in colored paper.

These colored sweet bread is often given to family and friends as gifts at Easter. This sweet bread is well sliced ​​and toasted, consumed with a cappuccino for breakfast or had fun after the meal with a glass of sweet wine.

I prepared this bread almost twenty years ago when we lived in Milan, but since it is much easier (and cheaper) to buy high quality Easter sweets in your local bakery, I must admit it until this week, since then I have not made it.

In reality I ended up making this bread twice this week. I followed an Italian recipe for the first time but I didn’t feel that my dove got enough. He didn’t have that impressive aspect I was looking for. I then followed the version of King Arthur Flour because their recipes have always gone to me.

I made some changes to the recipe, but I discovered that if I had followed the instructions as written, your bread would be overloaded. The recipe was what I was looking for, however, so I made some changes and I was able to work.

So why shape bread like a dove? There are many versions of history, but in addition to saying that the first dove originated in Milan and that the dove represents peace, every legend is different. A legend traces this Easter cake to the Lombard King Alboino who during the siege of Pavia in the mid -sixth century was made offered, as a sign of peace, a gentle pan -shaped dove.

Another legend says that the Easter dove linked to the Lombard Queen Teodolinda and the Irish Holy Abbot San Colombano who refused a huge party full of meat created for him while he was observing Lent. When the queen offends herself, the abbot raised her right hand as a sign of the cross and the dishes turned into white doves of bread, white like their monastic tunics. Whatever its origin, this bread represents Easter for many Italians.

This recipe requires a chariot during the night, so it is better to start the day before wanting to cook it. Just like Panetone, it also requires long periods of increase or rest, for about 4-6 hours in total, so be sure to plan to prepare this bread when you have time on your hands.

For me, it would not be a dove without candied orange and raisins, but if the candied orange is difficult to find or not to your liking, you could instead use the fresh orange zest. I like the golden raisins in this bread and I use more than it requires, but you could use any raisins or dried fruit such as blueberries.

Although the whole almonds are traditional used to overcome this bread, I prefer sliced ​​almonds instead. I was able to find the dove -shaped forms of paper used to prepare this bread during our recent trip to Emilia Romagna, but you could also model the mixture by hand as an instructed below, or simply use a large soufflé dish and shape it as you would do with a panettone.

Enjoy your meal!
Deborah Mele