Easter dove

Category: Easter
Kitchen: italian
Easter dove

Ingredients

1 dough
wheat flour (I have Manitoba) 200 g
granulated sugar 50 g
fresh yeast (dry) 15 g (5g)
butter 45 g
eggs 0.5 pcs
yolk 2 pcs
water 70 ml
2 dough
1 dough all
flour 90 g
butter 80 g
granulated sugar 60 g
eggs 0.5 pcs
yolk 2 pcs
water (may not be required) 15 g
salt 2 g
candied orange 110 g
aromatic emulsion all
for aromatic emulsion
butter 15 g
honey 7 g
White chocolate 15 g
orange zest 1 PC
vanilla seeds 1 pod
amaretto liqueur (rum) 1 tbsp. l
for glaze
almond flour 60 g
granulated sugar 110 g
proteins 60 g
starch 15 g
almond extract a few drops

Cooking method

  • Baking according to this recipe turns out to be unusually tender and fragrant, covered with very tasty almond glaze.
  • Easter doveDissolve yeast in water. Stir the egg, yolks and sugar. Pour the liquid mixture into a bucket of a bread machine, add flour and turn on the kneading. When all the ingredients are bound into the dough, add butter in small portions. Knead the yeast dough until smooth for 30 minutes. The consistency of the dough is soft, stringy.
  • Easter doveWe transfer the dough into a bowl (you can leave it in the HP), cover and leave the dough in a warm place.
  • Easter doveThe dough should increase in volume by 3 times. It took me 3 hours.
  • Easter dovePut the first dough in the HP, turn on the kneading, start adding the egg, yolks and sugar in turn. When the dough is smooth, add flour and salt. Then, in several steps, add butter and an aromatic emulsion to the dough (it can be prepared in advance, it will be even better if it stands, for this, melt the butter together with honey, immediately add chocolate and, while stirring, dissolve it in warm oil, add zest and liqueur, stir, cover and leave). Knead the dough until smooth and gluten-free. At the end of the batch, add candied fruits. The dough is smooth, very soft and elastic, stretched into thin films.
  • Easter doveLet the dough rest for 1 hour.
  • Easter doveWe spread the dough on a floured work surface. We divide into two parts, one more, the second less. From the most part we make the body of the bird. Stretch the dough a little, then roll it up without stretching it with a roll, very easily. Divide the smaller part into two more pieces and make the wings of the bird. We put everything in a mold, the dough should fill the mold by no more than 1/3 (it is very soft and tender, it rises very much during baking and can escape over the edge of the mold), cover the workpiece and leave it to proof in a warm place.
  • Easter doveThe dough should rise about 1 centimeter before reaching the edge of the mold. It took 2.5 hours.
  • Easter doveLubricate the workpiece with glaze. For the glaze, mix everything (do not beat). The frosting can be made in advance and stored in the refrigerator. Sprinkle with pearl sugar, garnish with almonds.
  • Easter doveSprinkle with powdered sugar and send to preheated to 180 C for about 40 minutes. We check the readiness with a wooden stick, it should come out of the cake dry. If the top of the cake is baked quickly, you can cover it with foil. It is better to cool upside down, sticking wooden skewers at the base and hanging a dove on them.
  • Easter dove

The dish is designed for

1 piece weight about 850 g

Time for preparing:

long

Cooking program:

oven

lettohka ttt
Delightful !!! And you crumb ...
Irgata

Handsomely. I saw such forms, I also thought - why, but there it is - for the bird.

Nice, very nice.
NM
Galina, this is just fantastic, beautiful like,. We urgently need to bake. I'll do it on Monday.
Gala
Thank you girls! She is beautiful and delicious.
Tanyulya
Checkmark, beautiful! I wanted to put Angelina Colomba in the shape of a bird, but I didn't have the strength to make the shape myself, or maybe I didn't have enough mind
Gala
Tanyulyayes everything is very simple there
Last year I did not have forms, I made myself out of foil, showed how to do it in the recipe
Easter italian colomba
Rada-dms
Here real easter dove! Straight one to one! Checkmark, thanks for the recipe!
Just yesterday we finished eating a ready-made one, bought in a good homemade pastry shop.

Easter dove


Gal, yours is better!




Special thanks for the glaze!
Gala
Olya,
Quote: Rada-dms

Just yesterday we finished eating a ready-made one, bought in a good homemade pastry shop.
Hello to Italian beauty!
Myrtle
Galina, this dove is just super!
Svettika
The Easter dove is beautiful! A wonderful crumb on the cut! Thank you, Galina, for a fragrant pleasure!
lungwort
Galya, in one word - WAH! The recipe is sent to the bookmarks. I don’t know when I’ll bake. There are a lot of things to do and you need to cook different sweets (When?). I'll bake it anyway!
Albina
Galina, did not even know about such a form and dish for Easter. Gotta look
Gala
Thank you girls!
The recipe is excellent and not complicated; in the presence of HP, the dough is made without problems. Flour can be used not only in Manitoba, with McFa it works great too.
Albina, I'm glad I was able to introduce you to a new Easter recipe.
eye
Gala, what are you doing,Gala!!!
I can’t forget your Italian for a year and I dream of repeating it on Saturday, I have just that Nordic saved from last year, didn’t disappear, didn’t it?
and here the beauty is taka ... now burst ...
tell me, be a weasel, what do you think is the fundamental difference in them, in appearance I did not understand.
and where to buy such forms?
Gala
Quote: ok

I just saved that Nordic from last year, did not disappear, no?
Tan, I think, is not lost. If anything, you can use MacFoo in this recipe. I baked with her, it turned out great.

Quote: ok

tell me, be a weasel, what do you think is the fundamental difference in them, in appearance I did not understand.
and where to buy such forms?
Tanya, I bought the forms in the store Your house. Maybe somewhere else, I don't know, I haven't seen it.
What's the Difference
1. Requires different cooking times, this recipe is a little simpler.
2. Slightly different taste. But both this and that are worthy. Which one you like more is difficult to say, a matter of taste.
3. The dough in this colomba is softer and more elastic.
Last year I baked both, tried both at the same time, agreed that the latter is a little tastier. This year this one seemed very tasty, and on the third day it was even better than on the first one, everyone appreciated it.

I'm going to try another recipe, but the result is already until next year



Zhannptica
Beauty
Where is pearl sugar sold in Moscow ?? I have never met
I know where these are hanging and waiting for me
Thank you!!
eye
Jeanne, sugar can be made elementary, I tried it last year, look at Gala in the Italian Easter Colomba or Angela for a separate recipe, don't overpay, buy better forms!

they don’t carry us around, they don’t carry defective metro for us

Gala
Quote: Zhannptica

Where is pearl sugar sold in Moscow ??
molds I know where these hang
Jeanne, I found sugar and ordered it on the Internet, went to buy it at some company, near the Dmitrovskaya metro station. It was last year, I don't remember the company.
And where else do such forms hang, besides the store Your house?
Zhannptica
Gala, so that's where they hang, Vegas is three minutes from me. I regularly "ventilate" there




And I thought about sugar about the online store. Well, nowhere does he slip. I haven't been to the forum for a week, I dropped in yesterday and missed so many things. I saw sugar at Angela's. But I didn't get it. I will definitely look.
Thank you girls
Gala
Quote: ok

look at Gala in the Italian Easter colomba
Zhanna, last year I wrote in the topic Easter italian colomba # 37

50 g of icing sugar and 4 g of water, mix and rub onto baking paper through a slotted spoon with small holes.You can let it dry at room temperature for 3-4 hours or dry it in the oven at 40 C for 30 minutes.
Cvetaal
Galina, brought a report)). I decided to bake a "dove" in an angel biscuit mold so that it could be chilled upside down on the "ears" of the mold. But the colomba grew so much during baking that there could be no question of any overturning, it was necessary to cool it in a mold without overturning. When removing, a little glaze sprinkled,

Easter doveEaster dove

I will show the section later
The diameter of my beauty is 26 cm, height is 12-13 cm. Here is such a giant bell!
Checkmark, thank you very much for the interesting recipes!
Gala
Svetlana, a weighty bird turned out
Thanks for the photo, but I'm waiting for the cutter and impressions of the taste
Cvetaal
Checkmark, from the dove all my family and guests were delighted! Very rich and intense taste, the aromatic emulsion has done its job. It was this component of the recipe that attracted me. This is amazing! The crispy icing and soft fluffy crumb are incomparable!
Thank you so much for this recipe!
Easter dove

Happy Holidays !!!
Cvetaal
And again my report
Easter dove
Checkmark, thank you for the wonderful recipe!
Gala
Svetlana, thanks for the photo! Pretty

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