April 17, 2026
Tired of the same old Easter bakes? This year, try an Italian classic – the Colomba. Our colleagues at the Italian Gault&Millau have shared this recipe with us, created by Michelin-starred chef Giuseppe Iannotti and pastry chef Joele Masi.
Fair warning: this is a challenge for those who don't mind spending a significant amount of time in the kitchen. It requires precise work with sourdough and a two-day process, but the result is absolutely worth the effort.
Ingredients for two 1 kg Colombe
First dough
400 g flour for enriched/long-leavened doughs
125 g water
150 g egg yolks
125 g sugar
150 g butter
150 g liquid sourdough starter
Second dough
100 g flour for enriched/long-leavened doughs
10 g salt
10 g malt extract
150 g butter
150 g egg yolks
50 g sugar
50 g acacia honey
1 vanilla bean
50 g orange paste
25 g water
Additions
500 g candied orange peel
Instructions
Prepare a syrup with the water and sugar. Combine the flour and liquid sourdough starter and begin mixing at low speed. Once the gluten network has developed, gradually incorporate the butter, followed by the egg yolks, adding them slowly. Finish the dough at a maximum temperature of 23–24 °C.
Leave to ferment until tripled in volume, approximately 12 hours at 26–27 °C.
Add the tripled first dough to the flour and begin mixing at low speed. Once the gluten network has formed, add the sugar and salt. Incorporate the butter in two additions, alternating with the egg yolks.
Add the flavorings, then complete the dough with cold water.
Allow the dough to rest at 30 °C for 1 hour. Divide into the desired weights, place into molds, and proof for approximately 5–6 hours at 28 °C.
Glaze and sprinkle with pearl sugar. Bake at 160 °C for about 50 minutes for 1 kg loaves. Invert and allow to cool for at least 7–8 hours before bagging—or before consuming.
