The Easter Dove. Finally, I gathered the courage and decided to prepare the Easter Dove. A day full of rising, kneading, scents, and immense satisfaction. The recipe I chose after extensive research across various sites is by Chef Rita. Her video recipe is perfect and very well explained. I made a few small changes; I replaced the raisins with candied oranges and citron, purely for personal taste. The yeast I used is brewer’s yeast, and I used the stand mixer for the final dough. The result was wonderful, the recipe is perfect, and I am very happy I tried. Let’s prepare it together!
See you soon, Susy.
Also try:
- Difficulty: Difficult
- Cost: Economical
- Rest time: 11 Hours
- Preparation time: 2 Hours
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 384.91 (Kcal)
- Carbohydrates 53.18 (g) of which sugars 22.59 (g)
- Proteins 9.84 (g)
- Fat 15.29 (g) of which saturated 6.84 (g)of which unsaturated 5.80 (g)
- Fibers 2.24 (g)
- Sodium 209.85 (mg)
Indicative values for a portion of 100 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 a 26 oz/35 oz Easter Dove
- 1 oz oz Manitoba flour
- 0.2 oz oz fresh brewer's yeast
- 1 tsp tsp sugar
- 1/4 cup cup milk (warm)
- 2 oz oz Manitoba flour
- 1 tsp tsp sugar
- 0.4 oz oz fresh brewer's yeast
- 1.2 oz oz water
- 1 oz oz butter
- 1 oz oz powdered sugar
- 2.5 oz oz Manitoba flour
- 9 oz oz Manitoba flour
- 2.5 oz oz butter
- 2.8 oz oz powdered sugar
- 0.2 oz oz salt
- 1 orange zest
- 1 lemon zest
- 2 eggs
- 1 egg yolk
- 3.5 oz oz chocolate chips
- A few drops almond flavoring
- 1 egg white
- 1 tbsp powdered sugar
- 2 tbsps sugar crystals
- 1.8 oz oz almonds
Tools for the Easter Dove
- Stand Mixer with dough hook
- Mold paper mold for 26 oz dove
Preparing the Easter Dove
The preparation of the dove involves several rising stages, so I started at 8:30 AM and finished baking around 9:30 PM 🌈
In a small bowl, I pour the warm milk where I crumble the brewer’s yeast, mix well, and add the sugar. Then I incorporate the flour, mix everything, and cover the bowl with plastic wrap, letting it rise for about 30 minutes.
In another bowl, I pour the flour, sugar, and crumbled brewer’s yeast, mix with a wooden spoon. Subsequently, I combine the mixture with the starter and water. Mix well, cover with plastic wrap, and let it rise again for about an hour.
I place the room temperature butter cut into pieces and powdered sugar in a bowl, mix with a whisk, then add the flour and the starter. I work well to make the dough homogeneous, even if sticky, and cover it again with plastic wrap, letting it rise until it doubles.
In a large bowl, I put the eggs, powdered sugar, and a pinch of salt, start mixing with a whisk. Then I add the flavorings and butter, working until the butter is completely melted. I combine the flour, and when everything is mixed, I add the starter. I start kneading by hand, transfer the dough to a lightly floured work surface, and continue kneading by hand until it becomes elastic. I spread it out with my hands, stretch it, and incorporate the chocolate chips, working it to form a nice loaf. I put it back in the bowl and let it rise until the bowl is completely filled, covered with plastic wrap. This rising takes about 5 hours.
Once the rising is complete, I take the bowl, transfer the dough onto the work surface without deflating it, stretch and divide it into two parts, leaving one larger. I place the smaller one in the mold; it will be the wings, then the other half, the body. I let it rise in the mold for another 3 hours until it increases in volume.
I beat the egg white with powdered sugar on a plate, and when the dove’s rising is complete, gently brush it with the glaze, add the sugar crystals and almonds. Finally, bake at 340°F for 35 minutes.
I do the skewer test (preferably the long one) to ensure it’s cooked and then take it out of the oven.
The dove should rest for a whole day before being cut. Wow, it was a long preparation, but it was worth it.
Kisses, Susy
Storage
The dove stays soft for 4/5 days when kept in a plastic food bag.
I leave you my ricotta and chocolate chip tart recipe and the pastiera, after all, they can’t be missing on the Easter and Easter Monday table❤😘🌈
See you soon, Susy
See you soon, Susy
