Colomba alle clementine - Valle del Crati

Homemade Easter dove? It's not impossible! Try this good and simple recipe for a soft and fragrant Colomba.

You are sure to find the ingredients to prepare it in your pantry. To give the Colomba a special flavour, we decided to fill it with our Extra Clementine Jam, which makes it even better!

These doses are needed for a 750 g mould. 

Ingredients for the dough

· 250 g 00 flour

· 250 g manitoba flour

· 4 tbsp. sugar

· 300 ml milk

· 1 egg

· 70 g seed oil

· 6 g dry brewer's yeast

· Salt to taste 

Ingredients for the filling

· 200 g extra clementine jam 

Ingredients for the icing

· 50 g peeled almonds

· 40 g peeled hazelnuts

· 2 egg whites

· 6 g potato starch

· 25 g flour

· 50 g sugar

Ingredients for the topping

· Almonds to taste

· Granulated sugar to taste 


In a large bowl we put the flours and form the classic fountain, in the centre we put the sugar, baking powder and milk.

Stir with a fork, then add the seed oil, an egg and a pinch of salt.

We mix the ingredients and then transfer the dough onto a lightly floured pastry board.

Knead the dough by hand for about 5 minutes until it is smooth and homogeneous.

If the mixture is sticky, add more flour.

Now put the dough back into the bowl, cover with a clean cloth and leave to rise until doubled (1 h).

I obtained 1.07 kg of risen dough. 

Now divide the dough into 4 parts of approximately the same weight (267 g each).

We roll out each ball until we obtain 4 long, not too thin strips.

We take one strip of dough and spread the jam on it, taking care not to go too close to the edges.

We close with another strip of dough and seal the edges to prevent jam from coming out during baking.

We place this first strand to cover the wings of the dove mould.

We proceed in the same way with the other two remaining strips.

This second loaf, we lay it lengthways. 

We now place the mould in the oven, only with the light on, and leave it to rise for half an hour then remove the mould from the oven and raise the temperature to 170° static oven.

We then leave the dough to rise for another 30 minutes.

Meanwhile we prepare the icing.

In a blender we put the sugar, almonds and walnuts. We blend well then transfer to a bowl and add the flour, potato starch and the yolks of two eggs and mix well. We should obtain a firm icing.

Once the dove has finished rising, we gently spread the icing over the entire surface.

We now add the almonds and granulated sugar.

We bake for 30/35 minutes, always doing the toothpick test before finishing baking.