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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a food processor mix 100 g flour, milk and yeast. Let rise 30 minutes (covered and in warm place). | 2. Add other 100 g flour, if necessary add 1 or 2 tablespoon water. Work until smooth. | 3. Let rise 30 minutes (covered and in warm place). | 4. Add 150 g Manitoba flour, 60 g sugar and 80 g butter and work well to soft dough. | 5. Let rise (covered and in warm place) about 2 hours. | 6. Add 150 g Manitoba flour, 170 g butter. Work until butter is adsorbed. | 7. Work with the food processor at slow speed for 30 minutes. | 8. Add salt, 60 sugar, vanilla, zest (both kind), honey and one by one the egg yolks. | 9. Work well and add some flour if it is too sticky (I added 2 tablespoons). | 10. Now add candied fruits and marzipan. Work well until incorporated. | 11. Let rise (covered and in warm place) about 8 hours or better overnight. | 12. Work the dough well. | 13. Now shape the dove forming one long piece in the middle and two pieces on the sides (see photo added). Place in your mold. I don’t have a dove shaped mold, so I created one myself. | 14. Let rise (in warm place) about 6 hours. | 15. Preheat the oven at 200°C. | 16. For the glaze mix together almond ground, powdered sugar and vanilla. Add the egg white one by one, but stop before it gets to liquid. | 17. Glaze gently the dove with this thick mix using a spatula (don’t “hurt” the dough) and spread on the whole almonds and the granulated sugar. Before baking top with powdered sugar. | 18. Bake 10 minutes at 200°C, reduce the heat at 175°C, protect the glaze with some baking paper and bake for 40 more minutes. | 19. Note: beginning on Saturday afternoon step 11 will be overnight! Sunday evening you will enjoy your fresh Easter dove. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	25	g		46.25	5.105	5.97	0.225
flour	200			115656.0	25321.08	1880.2	448.72
milk	100			14884.0	1166.32	768.6	797.88
flour	300			115656.0	25321.08	1880.2	448.72
sugar	120			96717.6	24191.52	0.0	0.0
butter	250			21375.0	982.125	667.875	1800.0
salt	1	pinch		-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
lemon	1			1.2808	0.4116	0.0486	0.0132
orange	1			1.7625	0.4406	0.0352	0.0045
honey	1	tablespoon		-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
lemon zest	100		candied	2521.6667	0.0	561.0	14.1667
orange zest	100		candied	2521.6667	0.0	561.0	14.1667
marzipan	100		grated	2521.6667	0.0	561.0	14.1667
almond	100	g	ground	884.0	0.0	0.0	100.0
sugar	100		powdered	46680.0	11972.4	0.0	0.0
vanilla extract	1	pinch		6.047999999999999	0.2656	0.0013	0.0013
egg	2			143.0	0.72	12.56	9.51
almond	50	g		884.0	0.0	0.0	100.0
sugar	50	g	granulated	61.5	11.54	1.925	0.96
sugar	2	tablespoons	powdered	46680.0	11972.4	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.