Gluten-free Easter Dove – The Italian Easter brioche to savor

Colomba Pasquale is a traditional Italian brioche shaped like a dove, a symbol of peace and rebirth, enjoyed during Easter. Originating in Lombardy, this soft brioche is a cousin of panettone, but is distinguished by its citrus notes and crunchy almond glaze. Good news for those with gluten intolerance: it's perfectly possible to make a gluten-free without losing any of its softness or flavor. Scented with orange and vanilla, filled with candied fruit, and topped with a delicious almond crunch, this Easter brioche is perfect to accompany tea or to conclude a festive meal. Homemade, it can be kept for 2 or 3 days in an airtight container. It can also be frozen in slices—a lovely way to honor Italian tradition while respecting a gluten-free diet.

Preparation time: 20 minutes

Cooking time 40 minutes

Rest time: 2 hours

Total time 3 hrs

Difficulty: Intermediate

Servings: 8

Special diet: suitable for gluten-free diet

Ingredients

For the dough

300g of gluten-free flour (bread mix)
10g of dried baker's yeast (gluten-free)
60 ml of lukewarm milk (or plant-based milk)
80 g of sugar
3 eggs
1 egg yolk
80g of softened butter ( or vegetable margarine)
Grated zest of one orange and one lemon
1 teaspoon of vanilla extract
80 g of candied fruit (orange, lemon, etc.)

For frosting

1 egg white
40g of icing sugar
30g of almond flour
Whole almonds and pearl sugar for decoration

Preparation

1
Activate the yeast: In a bowl, mix the lukewarm milk with the dry yeast and a teaspoon of sugar. Let it foam for 10 minutes.
2
To prepare the dough: In a large bowl, whisk together the eggs, sugar, zest, and vanilla. Add the gluten-free flour, then the activated yeast. Knead with a mixer or by hand.
3
Gradually incorporate the butter until a smooth and pliable dough is obtained. Add the candied fruit.
4
Cover and let rise in a warm place for 1 hour 30 minutes (the dough should double in volume).
5
Place the dough on a baking sheet (lined with parchment paper) and shape it into a dove: I made a cross shape and it flattened a bit while baking. Let it rise for another 30 minutes.
6
To prepare the icing: beat the egg white with the icing sugar and almond flour. Spread over the brioche, then decorate with whole almonds and pearl sugar.
7
Bake in a preheated oven at 170°C (fan oven) for 35 to 40 minutes. Cover with aluminum foil if the top is browning too quickly.
8
Allow to cool slightly before unmolding. You can eat it at room temperature.

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