Steps

• Wash the pears, peel them, remove the core, and slice them. Place them in a pan with a little water in which you’ve dissolved the sugar over medium heat.

  

• Add the honey.

  

• Now pour in the pears. Caramelize for a few minutes.

  

• Drain them and set the juice aside.

  

• In a stand mixer, or alternatively in a bowl if kneading by hand, dissolve the yeast in lukewarm milk, add the pear juice, and then the flour. Knead until you get a smooth and slightly soft mixture.

  

• Cover with cling film and let rise until doubled.

  

• Now add the well-cooled pear juice, 200 grams of Manitoba flour, and knead.

  

• Add the egg, salt, brown sugar, and remaining 80 grams of flour. Mix the ingredients well until fully combined.

  

• At this point, add the softened butter a little at a time, in small pieces.

  

• When the dough is well-structured, remove it from the bowl and knead it by hand until it’s smooth and elastic. Place it in a container, cover with cling film, and let it rise until more than doubled.

  If kneading in the evening, you can let it rise for about an hour, then place it in the fridge overnight, take it out in the afternoon, and let it acclimate at room temperature for 3-4 hours.

  

• Take the container.

  

• Now remove the dough from the container, set aside a small ball.

  

• Roll it out on a floured surface and make three folds.

  

• At this point, roll it out with a rolling pin to obtain a rectangle of 14.5×19.7 inches. Cover it with pear jam, caramelized pears, crumbled cookies, and then roll it, keeping the seam underneath.

  

• Take the central part of the roll, close the edges with the dough you set aside.

  

• Place it in the mold lined with parchment paper, it will be the body of the dove. From the remaining roll, cut two slices about 2 inches high, place them on the sides, they will be the wings of the dove.

  Let it rise for another hour, covering with cling film, it should about double.

  I created the mold myself using a rectangular one, since I didn’t have one specifically for the dove, I will make a video to explain how to do so if you’re interested.

  

• Here are some steps of transforming the rectangular aluminum tray into a dove mold. For the body, place two larger cups, for the wings two smaller cups.

  

• Now fold the edges of the mold outward, trying to adhere them to the cups.

  

• And here it is ready!

  

• In a bowl, mix finely chopped hazelnuts, brown sugar, and egg white. You will get a rather dense but easily spreadable cream. Cover the dove with the glaze, sprinkle it with sugar sprinkles.

  

• Bake at 356°F for about 50 minutes.

  

• With the remaining part of the roll, I made mini cakes.

  
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• Enjoy!