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What would Easter be without Dove?
The typical Easter dessert cannot be missing on our table, but if you want to make it with your own hands arm yourself with patience and Taste and Color: they will give an extra touch of originality and gluttony to your Colomba! To complete the recipe, there is then the Manitoba Flour. Let’s see.
Processing time: 4 hours
Rising time: 12 hours
Cooking time: 30 minutes
Ingredients for 6 doves, 130 g each
For aroma:
- 20 g of honey (acacia or wildflower)
- 1 vanilla bean
- 1 orange (the zest)
- 30 g of blended candied orange
For the pre-dough:
- 50 g of Manitoba Flour Mix, Molini Spigadoro (mixture of type 1 flour with wheat germ)
- 40 ml of water
- 15 g of fresh brewer’s yeast
- 13 g of sugar
For the 1st dough:
- 75 g of Manitoba Flour Mix, Molini Spigadoro (mix of type 1 flour with wheat germ)
- 35 ml of water
- 25 g of sugar
- 25 g of butter at room temperature
For the 2nd dough:
- 100 g of Manitoba Flour Mix, Molini Spigadoro (mix of type 1 flour with wheat germ)
- 20 ml of water
- 40 g of sugar
- 25 g of butter at room temperature
- 14 g of yolk
For the 3rd dough:
- 200 g of Manitoba Flour Mix, Molini Spigadoro (mix of type 1 flour with wheat germ)
- 50 g of sugar
- 40 g of egg yolks
- 5 g of salt
- 10 ml of water
- Aroma
- 120 g of butter
- 60 g of powdered sugar
- 160 g of diced rancio peel
For the icing:
- 60 g of egg whites
- 180 g of powdered sugar
- 2 g of powder for each type of Taste and Color
For decoration:
- Whole almonds with peel
- Granulated sugar
Molds:
- 100 g paper dove molds
Preparation
The night before prepare the flavoring by mixing the ingredients in a bowl, cover with foil and let stand at room temperature.
7:00 a.m.
Prepare the pre-dough: put the flour and sugar in a bowl. Dissolve the brewer’s yeast in the water and add it to the flour. Mix well, cover with a damp cloth and leave to rise in oven turned off with light on for 30-40 min. Meanwhile, weigh and prepare the ingredients for the second dough.
7:40 a.m.
Add all the ingredients of the 1st dough to the pre-kneading. Knead with the dough hook of the mixer until fully incorporated. Cover with a damp tea towel and let rise in oven turned off with light on for about 50 min.
8:30 a.m.
Add the ingredients of the 2nd dough to the dough: first the flour, then the sugar and water. When these ingredients have fully absorbed, add the egg yolk. Mix well on speed 2 of the mixer. Finally, add the room temperature butter and knead until the dough pulls away from the sides of the bowl.
Remember that this step will take about 30-40 minutes because the addition of the ingredients should be done very gradually. Transfer the dough to another bowl, cover with plastic wrap and let rise in the oven off with the light on for about 70 minutes. In the meantime, wash the dough hook and bowl of the mixer and put them in the refrigerator. Prepare the ingredients for the 3rd dough and put the water and egg yolks in the refrigerator, while leaving the butter at room temperature.
9:45 a.m.
Transfer the dough to the bowl of the refrigerated mixer. Add the flour, sugar, salt, water and flavoring and knead. When the dough is stiff again, add the egg yolks a little at a time and mix well before adding more. While the mixer is working, whip the butter with the powdered sugar. Dice the candied orange peel. While processing, measure the temperature of the dough with a kitchen thermometer, which should NEVER exceed 28 degrees. If you are close to this temperature, stop processing and place dough with hook bowl in refrigerator for at least 30 min.
Add the whipped butter a little at a time, allowing the previous amount to be absorbed before adding more. When the butter is finished and thedough completely pulls away from the sides and bottom of the bowl, it means that the sticking is successful.
Transfer the dough to a work surface, incorporate the candied fruit, and place in a bowl covered with plastic wrap. Let rest 30 minutes in oven turned off with light on.
Divide the dough into 6 parts of about 150 g each. Proceed to pirl each loaf and let them rest on the work surface for 30 minutes.
Divide each part into three loaves: one 100 g and two 25 g each.
Pirl each dough ball trying to make it smooth; give the larger one (100 g) an elongated sausage-like shape and place it in the paper mold to form the body of the dove. Place the smaller rolls of 25 g each to form the wings. Proceed in the same way with the other loaves.
Transfer the doves to a baking sheet. Place the baking sheet inside the oven (always off) with the light on and a small pot of hot water on the oven to create the steam needed to keep the surface of the doves from drying out. Allow to rise for 6 to 10 hours. The dough should come about half an inch from the edge.
Bake at 170 degrees for about 30 minutes. Remove from oven and let cool completely.
The next day prepare the frosting by mixing the powdered sugar andegg whites. Divide the frosting into 4 bowls (60 g of frosting for each bowl). Sift 1-2 gr of Gusto and Color powder into each bowl and melt while stirring with a hand whisk. Cut the almonds lengthwise.
Spread the glaze over the doves, using a spoon or spatula, decorate with the almonds and granulated sugar and transfer to the refrigerator a few minutes to let the glaze set.
Serve at room temperature.
Thanks to Maddalena of Cucina Scacciapensieri for the recipe.
What would Easter be without Dove?
The typical Easter dessert cannot be missing on our table, but if you want to make it with your own hands arm yourself with patience and Taste and Color: they will give an extra touch of originality and gluttony to your Colomba! To complete the recipe, there is then the Manitoba Flour. Let’s see.
Processing time: 4 hours
Rising time: 12 hours
Cooking time: 30 minutes
Ingredients for 6 doves, 130 g each
For aroma:
- 20 g of honey (acacia or wildflower)
- 1 vanilla bean
- 1 orange (the zest)
- 30 g of blended candied orange
For the pre-dough:
- 50 g of Manitoba Flour Mix, Molini Spigadoro (mixture of type 1 flour with wheat germ)
- 40 ml of water
- 15 g of fresh brewer’s yeast
- 13 g of sugar
For the 1st dough:
- 75 g of Manitoba Flour Mix, Molini Spigadoro (mix of type 1 flour with wheat germ)
- 35 ml of water
- 25 g of sugar
- 25 g of butter at room temperature
For the 2nd dough:
- 100 g of Manitoba Flour Mix, Molini Spigadoro (mix of type 1 flour with wheat germ)
- 20 ml of water
- 40 g of sugar
- 25 g of butter at room temperature
- 14 g of yolk
For the 3rd dough:
- 200 g of Manitoba Flour Mix, Molini Spigadoro (mix of type 1 flour with wheat germ)
- 50 g of sugar
- 40 g of egg yolks
- 5 g of salt
- 10 ml of water
- Aroma
- 120 g of butter
- 60 g of powdered sugar
- 160 g of diced rancio peel
For the icing:
- 60 g of egg whites
- 180 g of powdered sugar
- 2 g of powder for each type of Taste and Color
For decoration:
- Whole almonds with peel
- Granulated sugar
Molds:
- 100 g paper dove molds
Preparation
The night before prepare the flavoring by mixing the ingredients in a bowl, cover with foil and let stand at room temperature.
7:00 a.m.
Prepare the pre-dough: put the flour and sugar in a bowl. Dissolve the brewer’s yeast in the water and add it to the flour. Mix well, cover with a damp cloth and leave to rise in oven turned off with light on for 30-40 min. Meanwhile, weigh and prepare the ingredients for the second dough.
7:40 a.m.
Add all the ingredients of the 1st dough to the pre-kneading. Knead with the dough hook of the mixer until fully incorporated. Cover with a damp tea towel and let rise in oven turned off with light on for about 50 min.
8:30 a.m.
Add the ingredients of the 2nd dough to the dough: first the flour, then the sugar and water. When these ingredients have fully absorbed, add the egg yolk. Mix well on speed 2 of the mixer. Finally, add the room temperature butter and knead until the dough pulls away from the sides of the bowl.
Remember that this step will take about 30-40 minutes because the addition of the ingredients should be done very gradually. Transfer the dough to another bowl, cover with plastic wrap and let rise in the oven off with the light on for about 70 minutes. In the meantime, wash the dough hook and bowl of the mixer and put them in the refrigerator. Prepare the ingredients for the 3rd dough and put the water and egg yolks in the refrigerator, while leaving the butter at room temperature.
9:45 a.m.
Transfer the dough to the bowl of the refrigerated mixer. Add the flour, sugar, salt, water and flavoring and knead. When the dough is stiff again, add the egg yolks a little at a time and mix well before adding more. While the mixer is working, whip the butter with the powdered sugar. Dice the candied orange peel. While processing, measure the temperature of the dough with a kitchen thermometer, which should NEVER exceed 28 degrees. If you are close to this temperature, stop processing and place dough with hook bowl in refrigerator for at least 30 min.
Add the whipped butter a little at a time, allowing the previous amount to be absorbed before adding more. When the butter is finished and thedough completely pulls away from the sides and bottom of the bowl, it means that the sticking is successful.
Transfer the dough to a work surface, incorporate the candied fruit, and place in a bowl covered with plastic wrap. Let rest 30 minutes in oven turned off with light on.
Divide the dough into 6 parts of about 150 g each. Proceed to pirl each loaf and let them rest on the work surface for 30 minutes.
Divide each part into three loaves: one 100 g and two 25 g each.
Pirl each dough ball trying to make it smooth; give the larger one (100 g) an elongated sausage-like shape and place it in the paper mold to form the body of the dove. Place the smaller rolls of 25 g each to form the wings. Proceed in the same way with the other loaves.
Transfer the doves to a baking sheet. Place the baking sheet inside the oven (always off) with the light on and a small pot of hot water on the oven to create the steam needed to keep the surface of the doves from drying out. Allow to rise for 6 to 10 hours. The dough should come about half an inch from the edge.
Bake at 170 degrees for about 30 minutes. Remove from oven and let cool completely.
The next day prepare the frosting by mixing the powdered sugar andegg whites. Divide the frosting into 4 bowls (60 g of frosting for each bowl). Sift 1-2 gr of Gusto and Color powder into each bowl and melt while stirring with a hand whisk. Cut the almonds lengthwise.
Spread the glaze over the doves, using a spoon or spatula, decorate with the almonds and granulated sugar and transfer to the refrigerator a few minutes to let the glaze set.
Serve at room temperature.
Thanks to Maddalena of Cucina Scacciapensieri for the recipe.
