The Easter dove cake recipe is not easy to make, but don’t get discouraged. I managed to do it even though I’m not great at baking, so surely you can too.
You need time and a mixer, planetary or robot with at least a dough hook, as it’s difficult to achieve the desired result by hand.
The typical Easter desserts common throughout Italy are basically two: the Easter dove cake recipe and chocolate eggs. You’ll find that when you smell this dove cake baking in your kitchen, you’ll quickly forget the hard work and the satisfaction will truly be rewarding.
Below I leave you with other typical Easter desserts that you should definitely try, and then right after the photo, we’ll discover how to prepare the Easter dove cake recipe!!
- Difficulty: Difficult
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 dove cakes of 2.2 lbs
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients for the Easter dove cake
- 4 cups all-purpose flour
- 1.75 oz fresh yeast
- 3 egg yolks (medium)
- 4 tbsps butter (softened)
- 0.5 cup milk
- 1.75 cups Manitoba flour
- 0.75 cup sugar
- 1 tsp honey
- 0.5 tsp salt
- 6.5 oz butter
- 12.5 oz candied fruit
- 3 tbsps sugar
- 1.75 oz butter
- to taste sliced almonds
Tools
- 1 Mixer
Preparation of Easter Dove Cake
To prepare the Easter dove cake, first dissolve the yeast in room temperature milk.
Then, in a planetary mixer or kitchen robot with a hook, insert the flour.
Add the milk in which you dissolved the yeast and start kneading at medium speed for 10 minutes, then add one egg yolk at a time, continuing to knead.
Do not add the second yolk until the first one is absorbed by the dough.
After adding the 3 yolks, you can add the room temperature butter one teaspoon at a time, allowing it to be absorbed.
Continue kneading for another 10 minutes until you have a smooth and rather sticky dough.
Use a rubber spatula to place the dough in a bowl, cover with plastic wrap, and let it rise for at least 12 hours in a warm, draft-free place.
After the rise, you’re ready for the second dough.
Place the first dough back into the mixer or robot, add flour, honey, salt, and sugar, and knead for another 10 minutes at a steady speed.
As in the first dough, add one yolk at a time, not adding the next until the first is absorbed.
Add the butter and knead for another 10/15 minutes.
Mix the last 1.75 oz of butter, which you have melted, with the candied fruit, then incorporate it into the mixer and knead to mix and absorb well.
Let rise again, covering the mixer bowl with plastic wrap for 2 hours.
After two hours, take the risen dough, work it quickly on the work surface to form a sausage, and divide it into two equal parts.
Divide one part again into two (these will be the dove’s wings), then place the longer sausage in the mold, followed by the other two to form the wings.
Mix the remaining sugar with 2 tablespoons of milk and sprinkle over the dove, then distribute the coarsely chopped sliced almonds on top and let it rise until it doubles in size. It took us 4 hours.
Preheat the oven to 350°F, bake on the lowest shelf of the oven for at least 35/40 minutes, checking the degree of cooking and browning since each oven varies.
Once cooked, remove the Easter dove cake from the oven, pierce them with two knitting needles or metal skewers, and hang them upside down using pots or boxes to support the skewers.
Leave them like this until completely cooled.
I leave you with my FACEBOOK PAGE if you want to be updated daily with my recipe.
How to store the Easter Dove Cake
The Easter dove cake keeps well closed in cellophane bags for more than 1 week. You can freeze the Easter dove cake and take it out 4 hours before consuming it.
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