Doves (Colombine)

Category: Easter
Doves (Colombine)

Ingredients

flour manitobu 500 g
sugar 100 g
butter 100 g
salt 5 g
yeast 20 g (I took 7 grams of dry quick + 100 grams of starter culture)
eggs 2 pcs.
yolks 1 PC.
Vanilla
grated orange peel approx. 170 g
water

Cooking method

  • Mix all ingredients with half water
  • When a bun forms, add the rest of the water.
  • Knead until gluten develops and leave for 1 hour.
  • Divide into 100 g portions.
  • Form as shown in the pictures.
  • Proofing 30-40 min.
  • Cover with glaze: 100 gr. sugar, 50 gr. flour, 1 protein, water.
  • Sprinkle with sugar, nuts and sugar. powder.
  • Oven at 180 gr. 15 minutes.
  • Dove master class: Doves (Colombine)
  • Cutter:
  • Doves (Colombine)
  • Certainly not as perforated as Columbo, but yeast-based (though I added a little sourdough).

Note

Pigeons, on the site in the original they are called: Colombine
it turned out for a whole baking sheet.

Gingerbread
Knead until gluten develops and leave for 1 hour.
100 g leaven

katyac , or you can answer 2 questions (with a discount on wildness)

1. How do you know if gluten has developed?
2. And if without zakvak? What to replace? I just have whey, I have old kefir. Can I add yeast?

katyac
Quote: Gingerbread

Knead until gluten develops and leave for 1 hour.
100 g leaven

katyac , or you can answer 2 questions (with a discount on wildness)

1. How do you know if gluten has developed?
2. And if without zakvak? What to replace? I just have whey, I have old kefir. Can I add yeast?
1. Here Lyudmila showed the dough that was kneaded until well-developed gluten: (if the dough is pulled, a transparent film is formed),
2. The original recipe without sourdough, I added it myself. Kefir and whey are not suitable.
Gingerbread
1. Here Lyudmila showed the dough that was kneaded to a well-developed gluten

Well, I will continue to try to simplify my life:

Mix all ingredients with half water
When a bun forms, add the rest of the water.


Can these ingredients be mixed in dough mode? After the first 5 minute batch, add the rest of the water. And then, in 20 minutes, the HP itself will knead to "well-developed gluten" And there, automatically, the dough will remain in the proofing for an hour. Then take it out of the container and shape the shapes, followed by proofing.

katyac, do you think this can be done?
katyac
1. I did 2 batches in HP. The dough should be soft, it took 200 g of water, water was added gradually, oil and salt were added to the second batch.
My advice: knead the bun for about 20 minutes, and then gradually add water, after oil and salt, and make a second batch.
Gingerbread
katyac , thank you for the technology. Kneading with a bread maker is somehow more fun.
Gingerbread
Quote: Gingerbread

katyac , thank you for the technology. Kneading with a bread maker is somehow more fun.

Finally found this thread.
I report: on Sunday I made doves exactly according to the Colombino recipe.
Here is the dough, which I found ready for the formation of "birds"
Doves (Colombine)
The dough is very technological - does not stick to hands and table, elastic, very quickly fit. It was necessary to sculpt at a fast pace.
Doves (Colombine)

The ugly "birds", of course, turned out. Then I poured icing over them. The figures began to creep out more in width than in height. Here is the end result.
Doves (Colombine)


oceandream
Gingerbread

the dough is cool ..
and how tasteful ??
katyac
Gingerbread, and you twisted them, as shown in the Master class?
They grew up with me.
Gingerbread
Quote: katyac

Gingerbread, and you twisted them, as shown in the Master class?
They grew up with me.

Of course she did it.
It was they who blurred from one touch of my hands.
Gingerbread
Quote: oceandream

Gingerbread

the dough is cool ..
and how tasteful ??

The dough is delicious. What doubts could there be?
I still have the icing. So I put the flat cakes with a spoon on the same paper and put them in the oven as a second runner. Pulled out after 10 minutes. I could not tear myself away. they immediately started eating hot. But the one that cooled down became just a gingerbread.

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