The savory Easter dove recipe, perfect for Easter breakfast and lunch, but especially for the Easter Monday picnic. A rustic and tasty recipe, it’s a soft brioche bread filled with cold cuts and cheeses, a delicious variation of the classic Easter dove!
The savory Easter dove recipe is simple to prepare, you need a few hours for the dough, for the rising and a cardboard mold for the dove. I used my Bimby for the dough, but don’t worry, I’ll also give you the procedure for the stand mixer.
Follow the step-by-step recipe of the savory dove and let me know if you liked it! See you soon, Susy.
I also leave you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 435.49 (Kcal)
- Carbohydrates 35.28 (g) of which sugars 3.01 (g)
- Proteins 20.89 (g)
- Fat 23.56 (g) of which saturated 12.96 (g)of which unsaturated 9.71 (g)
- Fibers 1.11 (g)
- Sodium 928.01 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Savory Easter Dove Recipe
- 2 cups Manitoba flour
- 1 cup all-purpose flour
- 3.5 tbsp semi-skimmed milk
- 3 eggs
- 7 tbsp butter (soft)
- 1 tsp sugar
- 1 tsp malt
- 1 tsp dry brewer’s yeast
- 2 tsp salt
- 3.5 oz bacon (diced)
- 5.3 oz cooked ham (diced)
- 3.5 oz provola cheese
- 1 egg
- 2 tbsp Parmigiano Reggiano DOP
- to taste almonds
You will need
- Mold for dove
- Food processor
- Brush
- Bowl
How to make the Savory Easter Dove Recipe
WITH THE BIMBY: Pour the flours, dry yeast, eggs, sugar, and malt into the Bimby bowl and set for 2 min at speed 4.
Add the soft butter in pieces and the salt, set for 3 min in Knead mode.
Transfer onto the work surface and knead by hand for a few minutes making a couple of folds.
Compact the dough and place it in a bowl with a lid in the switched-off oven to rise, it will take a couple of hours.
WITH THE STAND MIXER: Pour the two flours, dry yeast, sugar, malt, and milk into the bowl, start the stand mixer with a hook and mix the ingredients. Add the eggs and salt, start kneading at medium speed, when the ingredients are well amalgamated increase the speed.
When the dough starts to come off the sides, add the soft butter in pieces little by little ensuring each piece is absorbed before adding the next one. The dough is ready when it starts to cling to the hook, then put it on the work surface, make a round of folds and put it in a covered bowl to rise in the switched-off oven, it will take a couple of hours.
After the rising time, turn the dough out onto the lightly oiled work surface, spread it out with your hands into a rectangle shape and sprinkle the surface with the diced cold cuts and cheese. Fold the edges toward the center and form a nice sausage.
Divide it into two parts, one should be larger because it will be the body of the dove. Compact the two obtained sausages well and place them in the dove mold, start with the smaller part, the wings, create a hollow in the center and place the other over it crosswise. Let the dove rise in the switched-off oven for an hour.
Meanwhile, prepare the glaze for the surface: beat an egg with a couple of tablespoons of Parmesan in a small bowl.
Our dove has risen, so with a brush, coat it with the glaze and almonds, then bake in a preheated static oven for about 45 minutes at 356°F.
I covered it with a sheet of aluminum foil halfway through baking to prevent it from browning too much.
