Colombines: Corfu’s Easter Bread

Greece Is | April 2nd, 2026

Greece IsCorfuTasteIn DepthGASTRONOMY

A traditional Corfiot Easter bread, colombines are typically shaped like doves and sit somewhere between a sweet bread and a lightly sweetened tsoureki.

Chef: Periklis Koskinas

Preparation & Cooking time: Prep time: 15 minutes Baking time: 45 minutes Resting time: 2 hours

Serves: 4 pieces

Alongside fogatsa, they are one of Corfu’s two classic Easter breads. In many homes, the same enriched dough is used for both, with colombines distinguished by their dove-like form, which is often decorated with an egg for the eye. In fact, they are quite similar to the Italian colomba di Pasqua. Here, they are shaped into elegant braided wreaths.

Method

Start by crumbling the yeast into a small bowl and mixing it with the lukewarm milk and 1 tablespoon of the sugar. Leave the mixture in a warm place for about 10 minutes, until it becomes foamy.

In the bowl of a stand mixer, beat the butter with the remaining sugar using the paddle attachment until light and fluffy.

Add the eggs one at a time, beating until fully incorporated.

Gradually add the flour and salt, followed by the yeast mixture, the cognac, orange zest, and vanilla. Switch to the dough hook and knead until you have a smooth, elastic dough. If needed, add a little extra flour.

Cover with plastic wrap and leave to rest in a warm place for about 30 minutes.

Line a baking tray with parchment paper.

Divide the dough into 4 portions and shape each into a round loaf or braid.

Place the colombines on the tray, leaving space between them, and let them rise in a warm place for about 1 hour, until puffed up and nearly doubled in size.

Preheat the oven to 170°C.

Brush the colombines with the egg-and-milk mixture, sprinkle with the sugar, and bake for about 45 minutes, until risen and golden brown.

Originally published in Greek at gastronomos.gr.