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Easter dove
Frank mother’s best recipe

© Bruno Schroeder

“Colomba Pasquale” is a traditional yeast pastry from Italy that invites you to a culinary high on the holidays.

Easter Dove: You need that

For 1 Colomba (8-10 pieces), Served in 60 minutes plus 1 ½ days rising time plus 55 minutes baking time

For the dough

  • 30 grams of raisins
  • 5 tablespoons brown rum
  • 30 grams of fresh yeast
  • 620 grams of flour
  • 100 g lemon peel
  • 100 g orange peel
  • 5 tbsp orange blossom water
  • 50 g pistachio nuts
  • ½ tsp salt
  • 80 grams of sugar
  • 100 ml lukewarm milk
  • 2 eggs (size M)
  • 1 egg yolk (size M)
  • 150g softened butter

For glaze and topping

  • 40 g sugar, 1 egg white (size M)
  • 1 tbsp orange blossom water
  • 15 g ground almonds
  • 2 tbsp granulated sugar
  • 20 almond kernels (with skin)


  • 1 paper Colomba baking pan (↘

Easter dove: Here’s how

  1. Soak raisins in rum the day before. In a small bowl, dissolve yeast in 80ml lukewarm water. Gently stir in 60 g flour. Cover and leave the pre-dough to rest for 90 minutes.
  2. Finely dice the lemon and orange peel and mix with the orange blossom water. Roughly chop the pistachios. Mix together the remaining flour, salt and sugar. Add the pre-dough. Add milk, eggs and egg yolk and knead all ingredients for 4-5 minutes on medium speed. Add butter in small pieces and knead for another 3-4 minutes. Add the raisins (including the rum), lemon peel, orange peel and pistachios and knead the dough for another 2 minutes. Then cover and refrigerate for 15 hours in a bowl.
  3. The next day let the dough rise in a warm place for 4-5 hours until it has doubled in volume. Place the dough on a lightly floured surface, but don’t work it too much. Remove ⅓ dough. Lay the larger piece lengthwise in the Colomba form, cut the small piece in half, place it evenly on the left and right so that the form is completely filled. Cover the dough loosely with a cloth and let it rise to the edge for 1 hour. Preheat the oven to 190 degrees (170 degrees for a fan oven).
  4. For the glaze, mix together the sugar, egg white, orange blossom water and ground almonds. Spread it over the surface of the dough. Scatter the granulated sugar and whole almonds on top and press down lightly.
  5. Bake the Colomba in the hot oven on the second rack from the bottom for 15 minutes. Reduce the temperature to 160 degrees (140 degrees for a fan oven) and bake for another 40 minutes. Let the colom-ba rest in the switched off oven for 10 minutes. Then remove, let cool completely on an oven rack and serve fresh.

Frank’s insider tip: The pigeon also goes well with breakfast: toasted with jam or lightly salted butter.

This text comes from the GUIDO. Get it as a subscription – with many advantages. You can order them directly here.



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