Traditional Italian Colomba Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12-16
Ingredients
  • 3 cups flour (all-purpose is fine), divided
  • ½ cup cool water
  • 1⅛ teaspoons rapid rise instant yeast, divided
  • 1 teaspoon sea salt
  • ⅓ cup sugar
  • 4 tablespoons butter, at room temperature
  • 2 large eggs + 1 large egg yolk, white reserved for topping
  • 2 teaspoons vanilla extract
  • ½ teaspoon orange oil
  • ⅓ cup candied orange peel (see notes)
  • 1 cup chopped dried fruit (I used Craisins - no need to chop them)
  • 3 tablespoons almond flour
  • 2 tablespoons sugar
  • 2 tablespoons sliced almonds
Instructions
  1. Combine 1 cup of of the flour with the water and ⅛ teaspoon of the yeast; stir together, cover, and leave at room temperature overnight to make the starter.
  2. The next day, combine the starter with the remaining flour and yeast, salt, sugar, softened butter, eggs, vanilla, and orange extract in the bowl of a stand mixer. Use the paddle attachment to bring the ingredients together, then switch to the dough hook and mix on medium speed for 10 minutes.
  3. Knead the candied orange peel and the dried fruit into the dough, return it to the mixer bowl, cover, and let rise until 2-3 times the originally size, about 2-4 hours.
  4. Divide the dough into one piece that is about ⅔ of the ball, and one piece that is about ⅓ of the ball. Place the dough on a Silpat liner or parchment paper on a baking sheet, and shape the larger part into a long "body" for the dove shape and make an indentation partway up to insert the smaller piece to form the "wings" of the dove shape. Cover with greased plastic wrap and let rise until puffy, about 1-2 hours.
  5. Preheat the oven to 375 degrees. Combine the reserved egg white with the almond flour and sugar and stir together to make a glaze, Gently brush the glaze over the bread, then sprinkle the almonds over the top. Bake for 8 minutes, and then turn the pan around and bake for 8 more minutes. Reduce the heat to 325 degrees, tent with foil, and continue baking until the internal temperature reaches about 190 degrees and the bread is baked fully, about 30 more minutes.
  6. Let cool slightly before slicing. Serve with honey, butter, or just plain with a nice cup of Italian coffee.
Notes
To candy orange peel, use a vegetable peeler to remove the outer peel of the orange, and then chop into smaller pieces. Combine ½ cup water with 1 cup sugar and simmer the orange peel in the sugar water until it becomes very thick and bubbly. Strain the melted sugar, and then toss the peels with some fresh granulated sugar.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2016/03/traditional-italian-colomba-bread/