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    Italian Easter Colomba Bread (Simplified)

    Italian Easter Colomba Bread (Simplified)

    I love this simplified Italian Easter colomba because it keeps all the festive flavor while making the process approachable at home. The citrus-honey infusion perfumes the dough, and the almond glaze bakes into a crisp, aromatic top.

    Italian Easter Colomba Bread (Simplified)

    Ingredients

      Citrus Honey Infusion

      • 1 lemon zest(preferably organic)
      • 1 orange zest(preferably organic)
      • 1/2 tbsp honey

      Main Dough

      • 180 g milk
      • 6 g fresh yeast(or 3 g dry yeast)
      • 1 egg
      • 350 g bread flour
      • 50 g sugar
      • 1/2 tsp salt
      • 50 g butter(soft, in pieces)

      Mix-Ins

      • 50 g raisins
      • 40 g candied orange peel

      Glaze & Topping

      • 25 g egg white
      • 35 g almond flour
      • 35 g powdered sugar
      • as needed whole almonds
      • optional pearl sugar
      • optional powdered sugar(for dusting after baking)

      Instructions

      1. 1
        Grate zest from 1 lemon and 1 orange, then mix with 1/2 tbsp honey. Cover and infuse overnight if possible, or at least 30 minutes.
        Timer Available:Citrus Infusion (12:00:00)
      2. 2
        In a mixing bowl, combine 180 g milk, 6 g fresh yeast (or 3 g dry yeast), 1 egg, 350 g bread flour, 50 g sugar, and 1/2 tsp salt.
      3. 3
        Mix for about 10 minutes until the dough becomes smooth.
      4. 4
        Add 50 g butter in pieces and the citrus-honey infusion, then mix about 10 more minutes until shiny and elastic.
      5. 5
        Add 50 g raisins and 40 g candied orange peel, folding them in by hand to distribute evenly.
      6. 6
        Cover and let rise until doubled, about 2 hours.
        Timer Available:First Rise (2:00:00)
      7. 7
        Turn out the dough, divide in half, and shape both pieces into tight logs matched to your mold width. Place one long piece in the mold body and split the second piece in two for the wings.
      8. 8
        Cover and let rise for 1 hour until puffy.
        Timer Available:Final Proof (1:00:00)
      9. 9
        Prepare glaze by mixing 25 g egg white, 35 g almond flour, and 35 g powdered sugar. Spread over the dough, then top with almonds and optional pearl sugar.
      10. 10
        Bake at 165°C for 40 minutes until deeply golden and aromatic.
        Timer Available:Bake (40:00)
      11. 11
        Cool completely before slicing. Dust with powdered sugar if desired.
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      Tips for Success

      • Infuse zest ahead: Preparing the citrus-honey mix the day before gives a deeper aroma.
      • Check dough strength: A light windowpane test helps confirm the dough is ready after mixing.
      • Use all the glaze: A generous layer creates the signature crispy, flavorful top.

      Watch the Video Tutorial

      See every step in action! Follow along with the complete video guide for perfect results.

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