Easter Colomba is the traditional Italian leavened cake that is brought to the table on Easter Day as a symbol of peace and love. 

Believe me, making Easter Colomba at home is something else: in terms of consistency, aroma, and softness; there’s no comparison with low-cost industrial ones!!! In fact, on this site, there are only high-pastry Easter Colomba. 

Follow this Colomba Recipe, complete with step-by-step advice, and you’ll see that you’ll be able to make a fabulous homemade Colomba in just one day. The secret to a perfect result is just having time for the 2 leavenings and maturation in the fridge (Essential for a soft Colomba even after several days!) 

The result is an extremely soft Easter Colomba, with a crumb so tender and fragrant that it’s moving when tasted.

The Right Flour: When it comes to large-leavened products like Colomba and Panettone, choosing a good flour means that much of the work is done. The flour must have a good amount of protein and withstand humidity and doughs loaded with eggs and butter perfectly. I suggest you buy…, stock up on it and keep it at home, because it’s useful for all leavened products. Then you’ll tell me the difference.

Candied Yes, No, and Variants: Many people don’t like candied fruits. Well, I know, but candied fruits have a specific function in the dough, that of releasing moisture and making the Colomba moist and soft for days. Moreover, the candied orange peels give an incredible aroma to the Colomba, the typical scent of the traditional Easter Colomba. If you don’t like them, you can omit them, or use 80 gr of chocolate chips.

The Role of the Mixer: If you want a product like the one you see: soft, airy, with a crumb that melts in your mouth, you need a stand mixer or a dough mixer. The dough must pass the veil test; otherwise, you will not get that moving softness that lasts at least 5 days! If you are an expert bakers, you are capable with the sheer strength of your arms to “tie” the dough. For a very fragrant result, it is good to prepare it at least 2 hours before starting. If you have time, you can also prepare it the day before. The result will be even more fragrant. Put all the ingredients of the aromatic mix in a small bowl. Stir well: Seal with plastic wrap and leave at room temperature.

Almond Glaze for Colomba Grind the almonds and hazelnuts together with the flour, add the sugar, mix, and add the egg whites. You will obtain a custard-like mixture, stir well: seal with plastic wrap, and store in the fridge.

Preparing the Dough for the Easter Colomba Place the sifted flour with the dry yeast (if you are using fresh brewer’s yeast, dissolve it in the milk) the milk, and the sugar in the bowl of the stand mixer. Give it a spin with the K whisk, you will get a granular mixture.

Add the aromatic mix:

Mix at medium speed with the K whisk and add the eggs one at a time. Only when the first egg is perfectly absorbed, add the second and finally the third.

Mix well at medium-high speed until the dough clings to the whisk. It will be soft and disassembled. That’s how it should be!

At this point, proceed to knead until smooth.

How to knead until smooth perfectly:

Add the very soft butter in small pieces:

Only when the first pieces are well absorbed, then you can add the others!

This phase requires patience. Occasionally turn off the machine. Turn the dough out onto a cold work surface and give it a few folds. The dough is soft and sticks to the hands, which is perfectly normal!!!

VERY IMPORTANT: The dough must not get warm; otherwise, the yeast inside, if it reaches a temperature of 30°C (86°F), will no longer work, and consequently, the Colomba will not rise! So if you feel by touch that the dough is warming up, turn everything off. Spread the dough on a cold work surface. Cool the whisks under cold water and wait for the dough to cool down. With the last pieces of butter, also add the salt. Continue to mix with the K whisk at medium-high speed. As you can see from the photo, the dough is sticky and very soft when you have finished adding all the butter. It’s normal! Don’t panic! Gradually, the dough will become smooth! Mount the hook whisk and work at high speed for 2 consecutive minutes. At this stage, the dough should become smooth. If it still doesn’t, turn off the machine, and turn the dough out onto a cold surface! (the dough, as said, must not get too warm) Give it a few folds and start kneading again with the hook at a very high speed. You will see that gradually the dough will become more resistant and less soft. Occasionally turn off the machine and repeat the folding operation. The Colomba dough is perfectly smooth when it passes the veil test, is puffy, smooth, shiny, stretches but does not break, and detaches perfectly from the parts of the machine! If the dough doesn’t pass the veil test, it’s not ready. So don’t rush. If the dough doesn’t pass the veil test, it means it needs a few more minutes. Give it to it! Always cool the dough and do not work consecutively!

Adding candied fruits and filling: When the dough is perfectly smooth, spread it out on a work surface, distribute the candied fruits inside, and give a quick mix with the stand mixer at medium-low speed. Turn the dough out onto the work surface. Form a ball by tucking it in well. To tuck in means to bring the excess dough underneath the ball, caressing it with your hands, and bringing it towards your belly directly on the work surface. The candied fruits or possibly the chocolate chips must be veiled inside the dough!!

Tips for the perfect leavening of the Easter Colomba: Seal the dough with plastic wrap and let it rise at a temperature of 26° – 28°C (78.8° – 82.4°F) (oven turned off but recently heated)

The dough must triple in volume. It could take 3 hours or 6 hours depending on the humidity and context: If it rises a little, wait! Don’t rush. Create the conditions for a good leavening chamber. The oven was turned off but recently heated and evaluated the dough, not the time! Turn the dough of your Easter Colomba out onto a work surface. Spread it with your fingertips, widening it from the edges.

How to fold the dough: Give it wallet folds. First one flap then the other flap over the one just folded: Then fold the two ends over each other: Final folds: Tuck in, form a ball like the one from the first leavening, and place it in a bowl. Cover with plastic wrap and wrap the bowl with a cloth.

**Allow the leavening to resume; it will take about 1 hour at a temperature of 26° – 28°C (78.8° – 82.4°F). When you see that the dough of your Colomba has started to rise again, then place it in the fridge, in the upper part which is less cold. For a soft and fragrant Easter Colomba that stays this way for days, “maturation” in the fridge is essential. From a minimum of 8 hours to a maximum of 24 hours. Mine matured for 12 hours. As you can see, the dough in the fridge has not risen much, it may have increased by a few centimeters at most, but it has matured. It will be very fragrant and rested!