Colomba-Inspired Easter Loaf

Ingredients

The Dough

• 450g (3½ cups) bread flour
• 150g (⅔ cup) whole milk, warm (95-100°F / 35-38°C)
• 90g (2 large) (2 large) large eggs, room temperature
• 90g (6 tbsp) unsalted butter, softened
• 70g (5 tbsp) granulated sugar
• 7g (2¼ tsp) instant yeast
• 7g (1¼ tsp) fine sea salt
• 8g (2½ tsp packed) orange zest (from 2 large oranges)
• 5g (1 tsp) pure vanilla extract
• 75g (⅓ cup) candied orange peel, chopped

Almond Glaze (Topping)

This crunchy almond glaze is what distinguishes Colomba from every other enriched bread. Don't skip it.

• 30g (1 large) (1 large) egg white
• 40g (⅓ cup) almond flour
• 30g (2 tbsp) granulated sugar
• 1g (¼ tsp) pure almond extract
• 30g (¼ cup) sliced almonds
• 20g (1½ tbsp) pearl sugar (or crushed sugar cubes)

Total flour: 450g

Hydration: 53%

Pro tip: Good candied orange peel makes a significant difference here. If you can find it at an Italian deli or specialty store, buy it. The supermarket tub variety works but the flavor is milder. You can also use a mix of candied orange and lemon peel, or swap in golden raisins soaked in orange juice for 30 minutes.

Equipment

Method

Make the Dough

Same enriched dough method as brioche — butter goes in last, in stages. The dough will feel almost impossibly soft when you're done. That's correct.

1. Activate Yeast. Warm the milk to 95-100°F (35-38°C). Combine with yeast and 1 teaspoon of the sugar in the mixer bowl. Rest 5 minutes until foamy.
2. Add Eggs, Sugar, and Aromatics. Add the eggs, remaining sugar, orange zest, and vanilla extract to the yeast mixture. Mix briefly with the paddle to combine.
3. Add Flour and Salt. Switch to the dough hook. Add flour and salt. Mix on low until combined, then medium for 8 minutes until smooth and developed.
4. Add Butter in Stages. With mixer on medium-low, add softened butter one tablespoon at a time, waiting for each piece to fully incorporate. Takes 8-10 minutes. The finished dough should be smooth, glossy, and pass the windowpane test. Do not add the candied peel yet.
5. Fold in Candied Peel. Remove the dough from the mixer. Flatten it on a lightly floured surface, scatter the candied orange peel across the surface, and fold the dough over itself 3-4 times to distribute evenly. Don't knead — just fold and press.

Tip: Adding the candied peel after the butter keeps it intact. If you mix it in with the flour it breaks apart and the pieces disappear into the dough.

Bulk Fermentation and Cold Proof

Same approach as any enriched dough — a shorter room temperature bulk fermentation followed by an overnight cold proof for flavor and workability.

1. Bulk Ferment. Shape the dough into a ball and place in a lightly oiled bowl. Cover tightly. Ferment at room temperature for 2-3 hours until 50-75% larger.
2. Refrigerate Overnight. Cover tightly and refrigerate 8-12 hours. This is where the orange and vanilla aromatics really develop. Cold dough is also much easier to shape cleanly.

Wait: PT12H

Shape and Final Proof

This loaf can go into a pan for a tall, structured bake or free-form on a sheet pan for a more rustic look. The pan version gives cleaner slices.

1. Choose Your Shape. For loaf pan: Grease a 9x5 pan well with butter. Turn the cold dough onto a lightly floured surface, flatten into a rectangle, fold the sides in, and roll tightly from top to bottom. Place seam-side down in the pan. For free-form oval: Shape the dough into a tight oval, place on a parchment-lined baking sheet. You can create a rough dove shape by pinching two 'wings' from the sides before the final proof.
2. Final Proof. Cover loosely and proof at room temperature for 1.5-2 hours. For the loaf pan version, proof until the dough crests about 1 inch above the rim. For free-form, until noticeably puffier.

Wait: PT2H

Make the Almond Glaze

Do this while the dough is in its final proof. It only takes 5 minutes and needs to be ready before the loaf goes in the oven.

1. Mix the Glaze. Whisk together the egg white, almond flour, sugar, and almond extract in a small bowl until smooth. It should be thick — almost like a paste that drips off a spoon slowly. If it's too thin, add a little more almond flour.
2. Apply to Loaf. Just before baking, spoon or spread the almond glaze evenly over the surface of the proofed loaf. Work gently — you don't want to deflate the dough. Scatter sliced almonds over the glaze, then finish with a generous sprinkle of pearl sugar.

Tip: Apply the glaze right before baking, not ahead of time. If it sits on the dough too long it starts to weigh down the surface and can prevent proper oven spring.

Bake

Lower temperature than a lean bread. The glaze will turn deep golden and the almonds will toast beautifully.

1. Preheat. Preheat oven to 350°F (175°C). Allow at least 20 minutes for full preheat.
2. Bake. Bake at 350°F (175°C) for 35-40 minutes. Check at 25 minutes — if the almond glaze is darkening quickly, tent loosely with foil and continue baking. The loaf is done when the almond glaze is deep golden brown and the internal temperature reaches 190°F (88°C).
3. Cool. For loaf pan: cool in the pan for 15 minutes before turning out onto a wire rack. For free-form: slide directly onto the rack. Cool at least 30-40 minutes before slicing. The almond glaze needs time to fully set.

Bake

Lower temperature than a lean bread to allow the enriched crumb to cook through without burning the almond glaze.

Oven: 175°C / 350°F. Internal temperature when done: 88°C / 190°F.

Loaf Pan (recommended)

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

Equipment: 9x5 loaf pan, greased

1. Preheat. 350°F (175°C) for 20 minutes.
2. Bake. 35-40 minutes. Tent with foil if glaze darkens too fast.
3. Cool. 15 minutes in pan, then wire rack.

Free-Form on Baking Sheet

More rustic appearance. Shape into an oval and proof on parchment-lined sheet.

Equipment: Parchment-lined baking sheet

1. Preheat. 350°F (175°C) for 20 minutes.
2. Bake. 35-38 minutes — free-form loaves bake slightly faster.

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.

Frequently Asked Questions

Where do I find pearl sugar?

Most grocery stores with a baking aisle carry it (look near cake decorating supplies), or order online. In a pinch, put a few sugar cubes in a zip-lock bag and crush them with a rolling pin — you want rough, coarse pieces, not fine powder. The sugar needs to stay chunky so it doesn't melt completely during baking.

Can I substitute something for the candied orange peel?

Yes. Golden raisins soaked in orange juice for 30 minutes work beautifully. Dried cranberries add a nice tartness. You can also use a mix of candied orange and lemon peel for more citrus complexity. If you want to go simpler, just leave it plain — the orange zest in the dough is still fragrant and delicious on its own.

The almond glaze is browning too fast. What do I do?

Tent the loaf loosely with a piece of aluminum foil as soon as you notice it darkening. The foil blocks direct heat from the top element while allowing the interior to continue baking. Remove the foil for the last 5 minutes to crisp the surface back up.

Do I need a dove-shaped mold?

No. A 9x5 loaf pan makes a beautiful loaf that slices cleanly. If you want the dove shape without a mold, shape the dough into an oval, then pinch and pull two flattened sections from the sides to suggest wings before the final proof. It won't be perfect but it reads as a dove and it's fun to make.

How is this different from panettone?

The flavors are similar — both are Italian, orange-forward enriched breads. Traditional panettone uses a natural yeast starter built over multiple days with a very specific fermentation process. Colomba has the same flavor profile but this version simplifies the method significantly so it's doable in a home kitchen over one overnight. The almond glaze is also unique to Colomba.

Can I make this ahead?

Yes. The baked loaf freezes well for up to 2 months. Slice before freezing. Thaw at room temperature or toast directly from frozen. Day 2 and 3 slices make outstanding French toast or bread and butter pudding.

Nutrition

Per serving (1 slice (approximately 1/10 of loaf)): 325 calories, 46g carbohydrates, 7g protein, 13g fat, 2g fiber, 240mg sodium. Makes 10 servings.