Chocolate Colomba: Ready in a Flash!
Easter is the perfect time to bring traditional flavors to the table, but we know you don't always have the 48 hours needed to make a sourdough Easter Colomba. For those looking for a soft and delicious result without the stress of long waits, this clever recipe is the perfect solution.
- Farina Manitoba 350 gr
- Chocolate chips 100g
- Sugar 100 g
- Butter 80 g
- Water 80 ml
- 50g warm whole milk
- Brewer's yeast 25 g
- Eggs 1
- Egg yolk 1
- Sale
- Melted dark chocolate
- Sugar granules
- To make your quick Easter chocolate Colomba, take the bowl of your stand mixer and attach the dough hook, which is essential for kneading this type of dough well. Add the eggs, sugar, flour, and water. Finally, add the yeast, making sure to dissolve it in warm milk first to activate it properly and ensure quick and even leavening.
- Turn on the mixer and mix the ingredients until they form a perfect ball. The dough should become elastic and compact, pulling away from the sides of the bowl and wrapping around the hook like a rope. At this point, begin incorporating the softened butter (it should have a creamy consistency, not melted). Add it one spoonful at a time, patiently: it's essential that the dough completely absorbs the previous amount before adding more. This step is the secret to a soft and fragrant Colomba. To finish the kneading phase, add a pinch of salt.
- Transfer the dough to a work surface and quickly work it with your hands to form a smooth ball. Now proceed with the rounding: rotate the dough on the surface, pushing the edges down and under the base itself. This movement helps to taut the surface of the dough, an essential trick for strengthening the rise and achieving a perfect shape.
- Place the dough ball back into the bowl and cover it tightly with plastic wrap or a clean cloth: this step is essential to prevent the surface from drying out, which would compromise its growth. Let the dough rise until it doubles in size. To speed up this process, we recommend placing the bowl in a warm, sheltered place, such as a turned-off oven with the light on.
- Once the dough has doubled in size, take the dough and gently deflate it with your hands on the work surface. This helps redistribute the rising gases without ruining the elastic structure we've created. Sprinkle the chocolate chips on the pastry board and roll the dough over them, folding it over itself several times. Continue until all the chocolate has been evenly incorporated.
- Divide the dough into two equal portions. Work each portion with your hands on the work surface until you obtain two equally sized loaves. Take a 750g Colomba mold and arrange the loaves in a cross shape: place the first piece horizontally to form the wings, and overlap the second lengthwise to create the body of the cake.
- Place the pan in a sheltered place (such as a turned-off oven) and let it rise for about 3 or 4 hours. The Colomba will be ready to bake when the dough has almost reached the rim of the pan. Preheat the oven and bake at 180°C (350°F) for about 45 minutes. Before removing from the oven, always test with a toothpick: if it comes out clean, the Colomba is cooked. If it doesn't, leave it in the oven for a few more minutes. Once baked, wait until the Colomba has cooled completely to room temperature. For the finishing touch, decorate it with melted dark chocolate and a sprinkle of granulated sugar to make it irresistible. If you love intense flavors, this Colomba is perfect served with a classic chocolate salami for a truly unforgettable Easter buffet!
Unlike traditional versions, this Colomba is made with a single, quick dough: no double leavening or complicated steps. The secret to making it truly professional? A teaspoon of our homemade natural Colomba flavoring, which releases an irresistible artisanal aroma even during baking.
If you're a fan of intense flavors, the generous chocolate chips in the batter and the crunchy icing will make this dessert the undisputed star of your buffet. It's a great alternative for those looking for a change from the usual Neapolitan pastiera or the colorful Umbrian ciaramicola.
This recipe is so simple you can even share it with the little ones, perhaps alongside making homemade Easter eggs or decorating a traditional Apulian Easter Scarcella. Let's get to work!
Doses & Ingredients
- Doses for 1 piece
- Low difficulty
- Low cost
- Sale q.b.
- Melted dark chocolate - to taste
- Sugar granules to taste
- Oven / Mixer / 750g dove mould.
