Recipe Colomba Pasquale – Easter Dove Recipe


1 oz. baker’s yeast
1 1/3 lb. flour
Six egg yolks
5 oz. confectioner’s sugar
1 tsp. grated lemon zest
1 tsp. granulated sugar
3 oz. milk
4 oz. candied lemon and orange rinds (diced)
3 oz. almonds, peeled
7 oz. butter

How to make Colomba Pasquale – Easter Dove:

Dissolve the crumbled yeast in some warm water and mix it with 2 oz. of flour. Make the relatively stable dough and cut a cross-like incision on the top. Roll the dough in flour and put it into a bowl with 1 cup of warm water for half an hour. Occasionally turn the dough when it floats to the surface.
Knead the remaining flour separately with five egg yolks, 4 oz. softened butter, sugar, lemon zest, a pinch of salt, and 3 oz. warm milk. Add the leavened dough and knead for 20 min. until the dough is smooth and relatively compact, let the dough rise in a warm place until increased by 1/3 third in volume. Knead the dough once more, adding half of the remaining softened butter in pieces. Put the dough back in the bowl to rise until doubled in size. Put the dough on the pastry board once more and knead in the remaining butter and the candied peel. Shape the dough like a dove, place it in a dove-shaped mold, and let rise for half an hour.
Brush the dough with the remaining egg yolk, top the surface with almonds, pressing them in slightly, and then sprinkle with the granulated sugar crystals. Preheat the oven to 375°F and bake for 15 min. Then, lower the heat to 325°F and cook the Colomba Pasquale for another 20 min.

Regional Recipe from Lombardy

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at