The brioche doves, just like the Sweet Easter Crowns, are a fun and charming idea to serve for breakfast or as a snack during the Easter period.
Their flavor, not overly sweet, makes them particularly suitable for filling with creams and various jams.
I prepared the dough with a stand mixer, however you can easily work it by hand by placing the ingredients in a bowl and then transferring them to a work surface.
The basic ingredients are a mix of flours — 00 flour and Manitoba — sugar, milk, yeast, eggs and butter. If you like, you can also add various flavorings such as vanilla and/or orange zest.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 10 brioche doves
- 2 cups 00 flour
- 2 cups Manitoba flour
- 1 tbsp fresh baker's yeast (or 5 g (about 1 2/3 tsp) active dry yeast)
- 1/3 cup sugar
- 1/2 cup plain yogurt
- 2/3 cup milk (+ more for brushing)
- 1 egg yolk (+ 1 more for brushing)
- 3.5 tbsp butter
- to taste chocolate chips (for the eyes)
- to taste powdered (confectioners') sugar (for dusting)
Tools
- 1 Stand mixer
- 1 Work surface
- 1 Kitchen scale
- 1 Metal dough scraper
- 1 Cooling rack
- 1 Brush silicone
- 1 Baking sheet
- 1 Parchment paper
- 1 Toothpicks
Steps
To prepare the brioche doves, start by placing in the stand mixer bowl the two flours, the sugar, the yeast dissolved in warm milk, the yogurt and the egg yolk.
Fit the paddle attachment and begin mixing at low speed.
When the dough has started to come together, switch the paddle for the dough hook and continue kneading, adding the butter a little at a time, allowing each piece to be fully absorbed before adding the next. When all the butter is incorporated, increase the mixer’s speed and work the dough until it reaches a smooth, elastic stage and clings to the hook.
Transfer it to a bowl, cover with plastic wrap, and let it rise in a warm place for 2 hours (or until doubled).
Once risen, deflate the dough and divide it into portions of about 3.2 oz (90 g) each.
From each portion, separate 2 pieces: about 0.5 oz (15 g) for the head and 2.6 oz (75 g) for the body. Shape the smaller piece into a smooth ball and pinch it at one point to recreate the dove’s beak.
With the 2.6 oz (75 g) piece, shape a roll approximately 8 in long, then fold it so the ends cross (see photo). Press the end underneath to form the tail, while the other end should be brought toward the center to close the gap (see photo). Place the head onto the body of the dove and use a dough scraper to make small cuts on the tail.
As you shape them, transfer the doves onto a baking sheet lined with parchment paper and let them rise for one hour in the turned-off oven with the light on.
After this second proofing, use a toothpick to make two holes in the center of the head and insert chocolate chips to create the eyes.
Reshape the beak if it has disappeared during rising.
Finally, brush the doves with an egg yolk beaten with a splash of milk and bake them in a preheated conventional oven at 356°F for 20 minutes.
Once baked, let the doves cool on a rack before dusting them with powdered sugar and enjoying them 😉.
Storage
Brioche doves keep reasonably well, but since they are a soft leavened product it is important to protect them from air to prevent them from drying out.
Therefore, put them in a well-sealed food bag or in an airtight container. They last 2–3 days while retaining softness and aroma; keep them away from heat sources and direct light. You can also freeze them: once completely cooled, place them in freezer bags and store for 1–2 months. To eat, let them thaw at room temperature and warm them for a few minutes in the oven to restore softness.
FAQ (Questions & Answers)
How can I get soft brioche doves?
To obtain soft doves it is essential to respect the rising times, use ingredients at room temperature and avoid overworking the dough after fermentation.
Can I prepare the dough in advance?
Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. The next day just shape and bake.
Can the brioche doves be filled?
Of course! You can fill them with cream, jam, chocolate or leave them plain. They are also great in a savory version.
Why aren’t my brioche doves soft?
It could be due to insufficient rising, too much flour, or overbaking which makes them dry.
