Today, a sweet recipe: Easter little doves without mold.
During the Easter holidays, sweets are never missing in our homes. The traditional cake is the dove, which, however, requires a bit more time and skill to make, so today I propose cute little doves made without a mold. These are small and delicious leavened cakes that very much resemble the original large version. Making them is not difficult, but they need a double rising time, so it will take some time, but I assure you that the result will reward you for the waiting time. The dough must rise for the first time, and after forming the mini doves, it must rise again.
The glaze on top is the same used for the classic dove without almonds.
You can package your Easter little doves in transparent cellophane bags with a beautiful yellow ribbon and an olive branch in the bow and thus give a tasty gift to your loved ones.
My little doves came out a little less pretty, but I am sure yours will be beautiful, and your guests will be delighted.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 40 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Mini Easter Doves
- 4 cups cups Manitoba flour
- 7 oz oz butter (soft)
- 1/2 cup cup sugar
- 2/3 cup cup water
- 1/4 oz oz instant yeast
- 1 teaspoon honey
- 1 orange zest (untreated)
- 1 vial orange flavor (blossoms (3 ml))
- 2 eggs
- 1 egg yolk
- 1/2 teaspoon fine salt
- 1/4 cup cup all-purpose flour
- 1/4 cup cup potato starch
- 1/2 cup cup sugar
- to taste water
- to taste powdered sugar
Tools
- 1 Scale
- 1 Bowl
- 1 Work Surface
- 2 Baking Trays
- 1 Brush
- 1 Stand Mixer
Let’s Prepare the Mini Easter Doves Together
In the bowl of the stand mixer, place the flour, instant yeast, eggs, egg yolk, honey, the zest of an orange, orange blossom flavor vial, and sugar. Mix and knead everything with the dough hook, gradually start adding the water slowly.
When the dough has started to blend well, begin adding the soft butter at room temperature. Add a small piece at a time, making sure to add another only when the previous piece is completely absorbed. Before adding the last pieces of butter, also add the salt. Knead for about 15 minutes, until the dough is smooth, homogeneous, elastic, and well-incorporated. Transfer the dough to a bowl and cover with plastic wrap. Let it rise in the turned-off oven until it doubles, it will take 2-3 hours.
Take the dough and divide it into 2 oz pieces, forming small balls. Then, with each ball, form a slightly longer sausage shape (about 4 inches) and place it on the tray forming a C. Take another ball and form another sausage shape, place it over the previous one, creating a pinch at 1/3 from the start and another pinch 1/3 from the end. Continue until you obtain 9 little doves, placing them well-spaced on two baking trays lined with parchment paper.
Cover with plastic wrap and let rise in the turned-off oven for about 1.5 hours.
Meanwhile, as the Easter little doves are rising, prepare the glaze. In a small bowl, put the flour, potato starch, and granulated sugar and a couple of tablespoons of water, then mix with a whisk. You need to obtain a thick and dense mixture.
When the mini doves have risen, brush them with the glaze, then sprinkle a bit of granulated sugar over them and cover with plenty of powdered sugar. Do this operation just before baking them.
Bake in a preheated oven at a temperature of 428°F (220°C) for 15 minutes, making sure they do not darken too much. Once the first tray is baked, bake the second one. Meanwhile, take a photo of the first batch of little doves and post it on social media, tagging me (a curly one who messes instagram and facebook) and show me if yours came out prettier than mine, which won’t be difficult!😅
A Curly One’s Advice
The Easter little doves keep well for three to four days stored in a container or a food bag. If you have any left, they are fantastic dipped in milk. You can prepare them even without the glaze on top.
