Savory Brioche Colomba with Cured Meats and Cheese
Italian-style savory brioche shaped as a colomba (dove), studded with prosciutto, salami, and provolone cheese. Enriched dough rises twice, then filled, rolled, portioned into a mold, and topped with mixed seeds and sliced almonds before baking to golden brown.
Ingredients
- 2 ½ cups Manitoba flourbread flour1:1wheatglutenadds gluten
high protein content needed for structure
- 2 cups tipo 00 flourcake flour1:1wheatglutenadds gluten
reduces extensibility, not recommended
- 1 ¼ cups milk
- 1 whole egg
- 3 ½ tbsp butter
- 1 tablespoon olive oil
- 3 ½ oz prosciutto cotto, dicedother cured ham1:1porkcured
similar salt-cured ham works
- 3 ½ oz salami, diced
- 1 ¾ cups provolone cheese, diced
- 1 teaspoon honey
- ⅓ oz fresh yeast
- ⅓ oz salt
- 1 whole egg yolk
- 1 tablespoon milk
- mixed seeds, mixed varieties like sesame, chia, sunflower, pumpkin(optional)
- sliced almonds(optional)
Instructions
- 1
Crumble fresh yeast into lukewarm milk and let dissolve
- 2
Combine both flours in a bowl with egg, olive oil, and honey
- 3
Add the yeast-milk mixture and mix with a spoon until the dough starts to come together
- 4
Add softened butter in small pieces, incorporating gradually until fully absorbed
- 5
Add salt once butter is incorporated
- 6
Transfer to a work surface and knead until soft, homogeneous, and elastic
- 7
Shape into a ball, place in a large bowl, cover with plastic wrap, and let rise in a warm place for 3-4 hours or until doubled in volume
- 8
Deflate the dough and transfer to the work surface
- 9
Roll out with a rolling pin into a large rectangle
- 10
Distribute diced cured meats and cheese over the dough
- 11
Roll tightly into a long cylinder
- 12
Cut the cylinder into 3 pieces sized for your colomba mold
- 13
Place the pieces in the colomba mold and let rise for 40-60 minutes
- 14
Brush the surface with beaten egg yolk mixed with milk
- 15
Sprinkle with mixed seeds and sliced almonds
- 16
Bake in a static oven at 350°F on the lower rack for about 40 minutes
- 17
Test doneness with a toothpick before removing
- 18
Cool completely before serving
Tips
Use lukewarm milk to activate the yeast properly
Knead the dough thoroughly until elastic to develop gluten structure
The second rise in the mold is crucial for proper volume and texture
Do a toothpick test before removing from the oven to ensure the interior is cooked through without overbaking
Good to Know
Wrap in plastic wrap and store at room temperature for up to 2 days, or freeze for up to 1 month
Prepare through the first rise; refrigerate overnight, then proceed with deflating and rolling. Alternatively, freeze the shaped, unfilled dough cylinder for up to 2 weeks before the second rise
Slice and serve at room temperature. Best enjoyed fresh the same day or within 24 hours. Pairs well with coffee, tea, or light wine
Common Mistakes
Do not add cold milk to yeast, use lukewarm (around 37°C) to avoid killing fermentation
Do not rush the first rise; underdeveloped dough will not support the fillings and will collapse
Do not overwork the dough after butter incorporation or gluten will break down; knead until just homogeneous
Do not skip the toothpick test to avoid gummy or undercooked interior
Do not overbake; monitor the oven and tent with foil if the top browns too quickly
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
similar salt-cured ham works