Brioche doves, delicious and simple to make thanks to step-by-step photos. A little delight to include in the Easter Menu, to place as a centerpiece or to serve as an appetizer accompanied by cold cuts and cheeses. Also try the Pasqualina tart and the legendary savory pastiera, and also the Easter cheese cake which simply cannot be missing on the Umbrian table!

The brioche doves are a gentle idea, a little pampering that smells like spring. I made them for the first time and the result is truly amazing: they are soft and fragrant. I love this recipe because it’s easy and helped by the stand mixer, but if you don’t have one you can still make it — just add a bit of elbow grease and you’ll be fine. This dough needs some rest, but not too long; please keep it away from drafts and temperature changes.
Before baking, brush the surface with milk; then you can leave them plain or add poppy seeds or sesame seeds as I did.
When they come out of the oven, golden and light, the aroma fills the kitchen and reminds me why I love making leavened breads so much. Don’t forget to follow me on my social channels on Facebook, Instagram and YouTube.

Difficulty: Easy
Cost: Low cost
Rest time: 1 Hour 20 Minutes
Preparation time: 20 Minutes
Cooking time: 20 Minutes
Portions: 16
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Easter, Spring

212.79 Kcal

calories per serving

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Energy 212.79 (Kcal)
Carbohydrates 34.43 (g) of which sugars 1.67 (g)
Proteins 6.94 (g)
Fat 6.07 (g) of which saturated 1.33 (g)of which unsaturated 4.24 (g)
Fibers 1.13 (g)
Sodium 565.96 (mg)

Indicative values for a portion of 75 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

5 1/4 cups 00 flour
1 cup + 2 tbsp cups milk
2 1/4 tsp active dry yeast
2 eggs
1/4 cup vegetable oil
2 tsp salt
to taste milk
to taste peppercorns
to taste sesame seeds

How to make brioche doves

In the bowl of the stand mixer, add the flour first, the yeast and the sugar, then start the mixer. While the machine is running, add the rest of the ingredients.
When everything has come together, knead vigorously by hand until you form a smooth, soft dough. Transfer the dough to a bowl, cover it with plastic wrap and let it rest until doubled, about one hour in a turned-off oven with the light on.
After the resting time, prepare the doves: take two pieces of dough — the first should weigh about 0.5 oz (15 g) and will be the dove’s head.
The second piece should weigh about 2.5 oz (70 g) and will be the body: shape it into a small roll and then tie a knot.
Make a knot with the roll.
Then cut the tail with a knife.
Place the dove’s head on the body, slightly moistened with water, then make the eyes using peppercorns.
Let them rise on a baking tray lined with parchment paper for 20 minutes, then brush with milk and decorate with sesame seeds. Bake at 356°F (180°C) for about 20 minutes.