Bake yourself: Italian Easter bread

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This recipe for Italian Easter bread comes from the bakers of . Also check their  Facebook page . Perfect for the upcoming Easter weekend !


For the dough:

  • 350 grams of flour
  • 2 bags of instant yeast
  • 1 teaspoon sugar
  • 125 ml lukewarm milk
  • 150 grams butter, melted
  • 35 grams of sugar
  • 4 egg yolks
  • ½ teaspoon salt
  • 75 – 100 grams citron (or orange slices)
  • Grated zest of 1 lemon

For the sugar syrup:

  • 2 tablespoons sugar
  • 2 tablespoons water

For the garnish:

  • 2 tablespoons sugar
  • 25 grams of powdered sugar
  • 40 grams of half white almonds
  • 4 large raisins
  • Jam
  • salted butter

“This  Colomba di Pasqua  (or  Colomba Pasquale ) is a wonderfully fresh Easter bread with lemon and candied peel . It is the Easter version of the  Panettone,  which is often eaten at Christmas. With this recipe you can make two small birds (one to give away and one to eat yourself) or a large loaf of bread. The small birds are made in a shape of about 20 cm, the large ones in a shape of 25 cm in diameter. As with all yeast breads, this recipe is not difficult, but it is time consuming. Set aside an afternoon for it!”


Make your own Italian Easter bread

Sift the flour into a deep bowl. Make a well in the middle. Add the yeast, sugar and lukewarm milk. Stir with some flour to a smooth paste. Set aside in a warm place for 15 minutes (I use the top of the espresso machine).

Meanwhile, melt the butter in a pan and let it cool down. Mix the egg yolks with the sugar until foamy.

After 15 minutes, knead the dough, add the butter and eggs. Put everything in the bowl of your table mixer and mix well. This will take 5 to 10 minutes. Then add the lemon zest and the citron. Mix well, cover with foil and let rest for 30 minutes in a warm place. During that time, the dough should approximately double in volume.

Make the sugar syrup by bringing the sugar and water to a boil. Keep stirring until all the sugar has dissolved. Pour into a bowl and let cool. Grease two small or one large springform pan.

Also tasty: Amazing recipes that should not be missing at Easter brunch

When your dough has risen properly, make the bird(s). To do this, divide the dough into two large or four smaller rolls. Lay the rolls crosswise over each other. A ‘bird-like’ shape is created. Trim the tail a little with scissors. Let rise covered for another 30 minutes.

When you want to bake, brush the bird(s) with sugar syrup, sprinkle them with sugar and powdered sugar. Stick half almonds on the body and give the head two eyes of raisins. Support the birds with a few strips of folded aluminum foil. Bake in the oven at 180 degrees for about 40 minutes. A large bird may have a little longer.

Delicious with Easter breakfast or brunch with salted butter and jam.


Source: Culy by
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