Italy's Easter dove bread — made approachable for the home baker

Intermediate

Colomba-Inspired EasterLoaf

by Henry Hunter Jr.

Orange, almond, and candied peel. Easter baking at its most celebratory.

Try the Sourdough Version

Fermentation

4-5 hours bulk + 8-10 hours cold proof

Bake Time

35-40 minutes

Yield

Serves 10-12

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Colomba-Inspired Easter Loaf - finished bread

Henry Hunter Jr., professional baker and recipe author

Perfection is not required

"Perfection is not required. Progress is."

— Henry Hunter Jr.

By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.

Authentic Bread Flavor

Traditional Colomba takes days and requires techniques that most home bakers will never attempt. This version captures what makes it special — the orange, the almond, the crunchy glaze — and puts it in a format that works in a real kitchen. It's not a shortcut. It's a translation.

Equipment Needed

Kitchen scale

Stand mixer with dough hook (strongly recommended)

Large mixing bowl

9x5 loaf pan OR parchment-lined baking sheet for free-form

Pastry brush

Wire cooling rack

Small bowl for almond glaze

Ingredients

Scale Recipe:

Sourdough Dough

bread flour450g

active sourdough starter (100% hydration)76g

whole milk, warm120g

large eggs, room temperature90g (2 large)

unsalted butter, softened90g

granulated sugar70g

fine sea salt7g

orange zest8g

pure vanilla extract5g

candied orange peel, chopped75g

Pro Tip

Your starter needs to be genuinely active — doubled, domed, and passing the float test. Enriched sourdough doughs are slow. If your starter is at all sluggish, stick with the yeasted version. The inoculation is intentionally low at 17% because the fat and sugar significantly slow fermentation.

Mix Dough

Combine starter with warm milk, eggs, sugar, orange zest, and vanilla. Add flour and salt. Knead 8 minutes. Add butter in stages over 10 minutes. Fold in candied peel by hand at the end.

Progress

0/4

Click each step to mark complete

Combine Wet Ingredients

Mix starter, warm milk, eggs, sugar, zest, and vanilla in stand mixer bowl.

Add Flour and Salt

Knead with dough hook on medium 8 minutes.

Butter in Stages

Add softened butter one tablespoon at a time, 10 minutes total.

Fold in Candied Peel

Remove from mixer. Flatten, scatter peel, fold 3-4 times.

Bulk Fermentation

at warm room temperature (74-76°F / 23-25°C) for 4-5 hours until 50-75% larger. Refrigerate 8-10 hours.

Course Glossary

Progress

0/2

Click each step to mark complete

Room Temp Bulk

4-5 hours at 74-76°F until 50-75% larger.

Cold Proof

8-10 hours in the refrigerator.

⏱ Wait Time

4-5 hours

The Final Step

Shape, Glaze, and Bake

Shape into loaf pan or free-form. Final proof 2-3 hours. Apply almond glaze just before baking. Bake 350°F (175°C) for 35-40 minutes.

Bake Time: 35-40 minutesOven: 350°F / 175°CInternal Temp: 190°F / 88°C

Step by Step

Shape

Shape into loaf pan or free-form oval.

Final Proof

2-3 hours at room temperature.

Glaze and Bake

Apply almond glaze, scatter almonds and pearl sugar. Bake 35-40 minutes at 350°F (175°C).

Baking Methods

Best for clean slices and a tall, structured loaf. Easier for beginners.

Equipment: 9x5 loaf pan, greased

Preheat

350°F (175°C) for 20 minutes.

Bake

35-40 minutes. Tent with foil if glaze darkens too fast.

Cool

15 minutes in pan, then wire rack.

Nutrition Facts

Per 1 slice (approximately 1/10 of loaf) • 10 servings per recipe

Calories325

Carbohydrates46g

Protein7g

Fat13g

Saturated Fat7g

Fiber2g

Sodium240mg

* Values are estimates based on standard ingredients

Storage

Room Temperature

2-3 days wrapped tightly in plastic wrap

Frozen

Up to 2 months. Slice before freezing.

Refresh

Toast slices or warm at 325°F (165°C) for 8 minutes. Exceptional as French toast or bread pudding base.

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Troubleshooting

Baker's Notes

Common questions and solutions for perfect results

If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.