Easy Easter Dove Bread with Brewer’s Yeast, super soft.
The dove is the symbol of Easter, soft and light, covered with a wonderful and delicious almond glaze.
The recipe for my Easy Easter Dove Bread with Brewer’s Yeast (without sourdough or licoli) is a recipe accessible to everyone, explained step by step, you can’t go wrong… it’s foolproof, even for beginners in the kitchen!
The preparation of the Easter dove should be started the evening before!
If you want to enrich your Easter menu with other recipes (sweet and/or savory), I recommend taking a look at my “Special Easter Menu“.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 15 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients for Easy Easter Dove Bread with Brewer’s Yeast
- 18 oz All-purpose flour (2 oz + 4.4 oz + 4.4 oz + 7 oz)
- 0.5 cup Milk
- 0.6 oz Fresh brewer's yeast
- 6.2 oz Butter (1 oz + 5.3 oz)
- 1 1/2 tsp Salt
- 5.3 oz Sugar (0.9 oz + 4.4 oz)
- 4 Egg yolks
- 4 Eggs
- 1 packet Vanillin
- 2 Orange peels
- 3.5 oz Candied fruit (optional, or chocolate chips)
- 3.5 oz Raisins (soaked in warm water)
- 2 tbsp Water
- 7.8 oz Sugar
- 1.8 oz Almonds (ground)
- 1.1 oz Bitter almonds (ground, optional)
- 1.1 oz Hazelnuts (ground)
- 0.35 oz Pine nuts (ground)
- 2 Egg whites
- to taste Whole almonds (shelled, for decorating)
- to taste Coarse sugar (for decorating)
- to taste Vanilla powdered sugar (for decorating)
Tools
- Bowl
- Brush
- Thermometer kitchen
- Mold disposable dove shape
Preparation of Easy Easter Dove Bread with Brewer’s Yeast
Start preparing the dove bread the evening before.
First dough: Mix in the stand mixer, with the leaf whip, 2 oz of flour with fresh brewer’s yeast and warm milk, until a soft dough is obtained.
Let the dough rise for 20 minutes.
Second dough: add 4.4 oz of flour and a little warm water (about 2 tbsp) to the risen dough, mix and let this dough rise for 30 minutes.
Third dough: combine 4.4 oz of flour, 1 oz of soft butter, and 0.9 oz of sugar to the previous dough; work until a smooth and elastic consistency is obtained and let rise for 1 hour.
Fourth dough: finally, add to the previous dough: 7 oz of flour, 5.3 oz of soft butter, 3.5 oz of sugar, salt, vanillin, orange zest, the 4 yolks (one at a time), work and then also add the 4 eggs one at a time and work for another 10 minutes, changing the leaf whip with the hook whip, finally add the candied fruit (or chocolate chips) and drained raisins (optional).
Let this dough rest overnight and anyway, not less than 8 hours. After at least 8 hours, take the dough and work it again for a few minutes.
Take the typical dove-shaped mold and shape the dough.
Let rise for 6 hours.
Meanwhile, prepare the Almond Glaze: blending the ground nuts well, with 7.8 oz of sugar and the egg whites.
Halfway through rising, gently spread the dove bread with the almond glaze and decorate it with coarse sugar and almonds, shelled and with skin.
Bake in a preheated oven at 356°F for about 30 minutes (if you have a thermometer, the dove bread is cooked when it reaches 194°F in the center).
Notes and Tips
The Almond Glaze can also be prepared a few days in advance.
If you cannot find bitter almonds, replace them with 0.18 oz of pine nuts or hazelnuts.
If you wish, you can also try another Glaze with: 3.5 oz of almond paste, 1 egg, 1 packet of vanillin, mix everything well and then sprinkle the surface with coarse sugar and peeled whole almonds.
The Recipe is from Cucinamica, the photos were taken by me during the cooking course.
Shopping Tips !!!
To mix perfectly, I use my Titanium Chef Patissier XL stand mixer with illuminated bowl, 7L, integrated scale and blender, 1400 W power, faithful ally in the kitchen for: mixing, weighing, whipping, cooking, chopping, pasteurizing eggs. #adv
If instead, you are looking for a more economical model and smaller stand mixer, you can safely choose to purchase the great Kenwood Titanium Chef Baker XL, 1200W power, 5L bowl and integrated scale. #adv
I used a paper dove mold, in durable pure cellulose, which you can purchase on Amazon #adv
I used a paper dove mold, in durable pure cellulose, which you can purchase on Amazon #adv
History and origins of the Easter Dove
It seems that the Dove dates back to 570 AD, during the Lombard era, when the barbarian king Alboin managed to conquer the city of Pavia after 3 years of siege and received from the local population a sweet bread in the shape of a dove, as a sign of peace
How to store the Easter Dove?
The dove with brewer’s yeast can be kept covered with cling film for 2-3 days at room temperature, while if prepared with sourdough it keeps longer, always at room temperature, for 4-5 days.
