Let’s prepare for Easter with a delicious chocolate dove bread. Now that I have discovered this recipe that allows me to have an exceptional dove bread in a very short time, I enjoy making them in every flavor, making my relatives happy. Because I can’t eat them all myself… even if they are made with oil and not butter…
This one, unlike the 750-gram Dove Bread, is for a 500-gram mold. Here too, you can get creative with the filling. I love dark chocolate, so I spoil myself this way, but you can add white chocolate chips, candied fruits, or even pistachios.
Since we are approaching Easter, I suggest you also visit my appetizers, savory pies, first courses, and main courses, hoping you find recipes you like and can replicate.
Now let’s see the steps for preparing the dove bread for a 500-gram mold.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for preparing the dove bread
- 2 eggs
- 3/8 cup sugar
- 1/2 cup milk
- 1 3/4 cups Manitoba flour
- 1/2 packet instant yeast for savory pies
- 1/2 grated orange zest
- 1/2 grated lemon zest
- 1/2 orange flavor vial
- to taste chocolate chips
- 1/4 cup sunflower oil
Tools for preparing the dove bread
- 1 Mold
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
Steps
To prepare the 500-gram dove bread, let’s start by taking two bowls. In one, place the two yolks and in the other, the egg whites. First, whip the egg whites with the electric whisks and set aside. Then, add the sugar to the yolks and whip them with the electric whisk until you get a frothy mixture.
Next, add the oil to the yolks in a thin stream while continuing to whisk, then the milk in a thin stream, the half vial of aroma, then the flour, then the instant yeast and lastly, the orange and lemon zests and the chocolate chips. Mix everything well and then gradually incorporate the egg whites. Remember to always mix from top to bottom to avoid deflating the egg whites.
Finish by placing the mixture into the mold for 500g. Bake at 356°F (180°C) for the first 25-30 minutes and then lower to 320°F (160°C) for the last 10-15 minutes. It’s crucial to do the toothpick test after 30 minutes, as ovens vary and the cooking time may differ by a few minutes. Also, I recommend lowering the temperature to 320°F (160°C) when you see it browning to prevent overbaking the surface while keeping it raw inside.
Once cooking is done, let it cool and finish by tasting!
Storage and Notes
The dove bread can be stored for up to three days in a cool and dry place.
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