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Dove-shaped Easter cake glazed with almonds and pearl sugar symbolizes peace and spring. This festive mediterranean bread is a beloved family tradition during Easter celebrations.
Warm the milk gently until just lukewarm (about 100°F); dissolve active dry yeast in the milk and let sit for 10 minutes until frothy.
In a large bowl, mix flour, salt, and sugar. Create a well and add eggs, yolks, the yeast-milk mixture, and vanilla extract; combine to form a sticky dough.
Knead the dough for at least 10 minutes, gradually adding room-temperature butter. Once smooth and elastic, fold in lemon zest and candied orange peel.
Transfer dough to a lightly greased bowl, cover, and let rise in a warm spot until doubled—about 3 hours. Punch down, shape into a rough dove form, and place into a classic colomba mold, or two loaf pans end to end.
Cover and allow a second rise (about 2 hours) until the dough fills the pan. Preheat oven to 350°F. Brush the surface with egg wash, top with blanched almonds and pearl sugar evenly.
Bake in the preheated oven for 35–40 minutes until deep golden and a skewer inserted comes out clean. Cool completely before slicing for best texture.
