Today’s sweet recipe: Easter dovelets without a mold.
During Easter celebrations there are always sweets in our homes; the traditional dessert is the colomba, which, however, requires a bit more time and skill to make. So today I suggest these cute dovelets made without a mold. They are small and delicious leavened pastries that closely resemble the larger original. They are not difficult to prepare but need a double rise, so they take some time, but I assure you the result will be worth the wait. The dough needs a first rise and, after shaping the mini colombe, a second rise.
The glaze on top is the same used for the classic colomba without almonds.
You can package your Easter dovelets in clear cellophane bags with a pretty yellow ribbon and a sprig of olive in the bow to make a tasty gift for loved ones.
My dovelets turned out a bit ugly but I’m sure yours will be beautiful and your guests will be delighted.
Let’s see step by step how to make this recipe.
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 5 Hours
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the mini Easter dovelets
- 500 g farina Manitoba
- 100 g butter (soft)
- 100 g sugar
- 150 ml water
- 7 g active dry yeast
- 1 teaspoon honey
- 1 orange zest (untreated)
- 1 vial orange blossom flavor (flowers (3 ml))
- 2 eggs
- 1 egg yolk
- 1/2 teaspoon fine salt
- 25 g all-purpose flour
- 25 g potato starch
- 100 g sugar
- as needed water
- as needed powdered sugar
Tools
- 1 Kitchen scale
- 1 Bowl
- 1 Dough board
- 2 Baking sheets
- 1 Brush
- 1 Stand mixer
Let’s make the mini Easter dovelets together
In the bowl of the stand mixer add the flour, the active dry yeast, the eggs, the egg yolk, the honey, the zest of one orange, the orange blossom flavor vial and the sugar. Mix and knead everything with the hook, gradually adding the water in a steady stream.
When the dough has begun to come together well, start adding the softened butter at room temperature. Add a small piece at a time, making sure to add the next piece only when the previous one has been completely absorbed. Before adding the last pieces of butter, add the salt. Knead for about 15 minutes until the dough is smooth, homogeneous, elastic and well developed. Transfer the dough to a bowl and cover with plastic wrap. Let it rise in a turned-off oven until doubled in volume, about 2–3 hours.
Take the dough and divide it into pieces of about 2 oz (50 g) and shape them into balls; then, with each ball, form a slightly longer roll (about 4 in) and place it on the baking sheet forming a C. Take another ball and form another roll, place it on top of the previous one making a pinch at 1/3 from the start and another pinch at 1/3 from the end. Continue until you obtain 9 dovelets, spaced well apart on two baking sheets lined with parchment paper.
Cover with plastic wrap and let rise in the turned-off oven for about 1 and a half hours.
While the dovelets are rising prepare the glaze: in a small bowl put the flour, the potato starch and the granulated sugar and add a couple of tablespoons of water, then whisk by hand. You should obtain a thick, dense mixture.
When the mini dovelets have risen, brush them with the glaze then sprinkle a little granulated sugar on top and cover generously with powdered sugar. Do this immediately before baking.
Bake in a preheated oven at 428°F for 15 minutes, taking care not to let them get too dark. After removing the first baking sheet, bake the second one. In the meantime, take a photo of the first dovelets and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and show me if yours turned out prettier than mine, which won’t be hard! 😅
Una Riccia recommends
The Easter dovelets keep well for three to four days if stored in a container or food bag. If any are left they are fantastic dipped in milk. You can also prepare them without the glaze on top.
