Easter Dove- Colomba Di Pasqua

READY IN: 20hrs 50mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • With a food processor mix 100 g flour, milk and yeast. Let rise 30 minutes (covered and in warm place).
  • Add other 100 g flour, if necessary add 1 or 2 tablespoon water. Work until smooth.
  • Let rise 30 minutes (covered and in warm place).
  • Add 150 g Manitoba flour, 60 g sugar and 80 g butter and work well to soft dough.
  • Let rise (covered and in warm place) about 2 hours.
  • Add 150 g Manitoba flour, 170 g butter. Work until butter is adsorbed.
  • Work with the food processor at slow speed for 30 minutes.
  • Add salt, 60 sugar, vanilla, zest (both kind), honey and one by one the egg yolks.
  • Work well and add some flour if it is too sticky (I added 2 tablespoons).
  • Now add candied fruits and marzipan. Work well until incorporated.
  • Let rise (covered and in warm place) about 8 hours or better overnight.
  • Work the dough well.
  • Now shape the dove forming one long piece in the middle and two pieces on the sides (see photo added). Place in your mold. I don’t have a dove shaped mold, so I created one myself.
  • Let rise (in warm place) about 6 hours.
  • Preheat the oven at 200°C.
  • For the glaze mix together almond ground, powdered sugar and vanilla. Add the egg white one by one, but stop before it gets to liquid.
  • Glaze gently the dove with this thick mix using a spatula (don’t “hurt” the dough) and spread on the whole almonds and the granulated sugar. Before baking top with powdered sugar.
  • Bake 10 minutes at 200°C, reduce the heat at 175°C, protect the glaze with some baking paper and bake for 40 more minutes.
  • Note: beginning on Saturday afternoon step 11 will be overnight! Sunday evening you will enjoy your fresh Easter dove.
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