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A sliced Italian Easter Colomba Pasquale on a wooden board, tender yellow crumb with visible orange zest and small candied fruit pieces

Traditional Italian Colomba Pasquale (Easter Dove Bread)

A soft, citrus-scented Italian Easter bread shaped like a dove and finished with a crunchy almond glaze and pearl sugar. This slow-rise loaf has a tender crumb, warm orange notes, and a festive look that makes it perfect for spring celebrations.
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Prep Time 40 minutes
Cook Time 1 hour
Rising time 9 hours
Total Time 10 hours 40 minutes
Servings: 8 people
Course: Dessert, Holiday Bread, Sweet Bread
Cuisine: Italian, Italian Easter, Spring Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

Starter
  • ½ cup lukewarm milk or water
  • 1 tbsp honey or sugar
  • 2 ¼ tsp active dry or instant yeast
  • ½ –1 cup flour enough to form a thick batter
Dough – First Mix
  • 2 cups all-purpose flour more as needed
  • All prepared starter
  • ¼ cup sugar
  • ½ tsp salt
  • ½ cup milk
  • 1 large egg
  • ¼ cup softened unsalted butter
Dough – Second Mix
  • 1 –1½ cups flour added gradually
  • 1 large egg
  • ¼ cup softened butter
  • 1 –2 tbsp fresh orange zest
  • Optional: ½–1 cup candied orange raisins, or mini chocolate chips
Almond Glaze
  • 1 large egg white
  • 3 tbsp sugar
  • ½ cup almond meal 50 g
  • Optional: 1 tsp cornstarch
Topping
  • Pearl sugar Belgian or Swedish, as needed
  • 6 –8 whole almonds

Method
 

Make the Starter
  1. Mix lukewarm milk/water, honey, and yeast in a small bowl.
  2. Add enough flour to make a thick batter.
  3. Cover and let sit 1–6 hours (or overnight) until bubbly and tripled.
First Kneading
  1. In a large bowl, combine flour, starter, sugar, and salt.
  2. Add milk and one egg. Mix until it starts coming together.
  3. Add softened butter in small pieces and knead until smooth and slightly tacky.
  4. About 15–25 minutes by hand or 8–12 minutes in a stand mixer.
First Rise
  1. Cover the bowl and let the dough rise until doubled or tripled.
  2. Usually 1½–3 hours depending on room temperature.
Second Kneading
  1. Punch down the dough.
  2. Add the second egg and a little flour at a time.
  3. Add softened butter and knead again until the dough is elastic and clears the sides of the bowl.
  4. Work in orange zest and any add-ins (candied fruit or chocolate).
  5. Mix only until evenly spread.
Shape & Final Proof
  1. For the dove shape:
  2. Form one large log for the body.
  3. Form a smaller log and place it crosswise as wings.
  4. Place in a dove mold, loaf pan, or high-sided cake pan.
  5. Let rise 2–4 hours until doubled and puffy.
  6. The dough should spring back slowly when poked.
Make the Almond Glaze
  1. Whisk the egg white until frothy.
  2. Add sugar and almond meal (and cornstarch if using).
  3. Mix into a thick, brushable paste.
Glaze & Topping
  1. Gently brush glaze over the risen dough.
  2. Scatter pearl sugar across the top.
  3. Press whole almonds into the glaze.
Bake
  1. Preheat oven to 350°F (175°C).
  2. Bake 20–30 minutes, then lower to 325°F (160–165°C).
  3. Continue baking 10–30 minutes, depending on mold size.
  4. Check for internal temperature of 190°F (88°C).
Cool
  1. Cool in the mold for 10–15 minutes.
  2. Transfer to a rack and let cool completely before slicing.

Notes

  • Don’t rush the rising times—this bread needs patience more than skill.
  • Use oiled hands instead of extra flour to keep the dough soft.
  • A loaf pan works fine if you don’t have a dove mold.
  • Stale slices make perfect French toast or bread-and-butter pudding.
  • A thermometer is the best way to avoid underbaking or drying out the loaf.