Enrich it with candied fruit, raisins, and chocolate chips. It is worth preparing the Easter Dove at home, for two important reasons: the environmental aspect and that which concerns the goodness and authenticity of the ingredients that we are going to use.
HOME-MADE PIGEON RECIPE
Preparing the Easter Dove at home requires effort and a good deal of time available due to the rising. Despite this premise, however, it is worth trying to make it at home, to be sure to enjoy a genuine product prepared without preservatives and to reduce waste such as the plastic and cardboard wrapping in which the Dove is wrapped.
Here is the list of ingredients to buy to prepare the Colomba. The recipe can be customized according to your tastes with candied fruit, raisins, and chocolate chips.
INGREDIENTS (for the 1 kg mold)
- 500 gr of Manitoba flour
- 150 grams of sugar
- 200 g of butter
- 12 gr brewer’s yeast
- 50 gr of candied oranges
- 50 gr of candied cedar
- 75 gr of wildflower honey
- 150 gr of fresh milk
- 1 vanilla stick
- 6 egg whites
- 1 pinch of salt
- The grated peel of 1 orange
- The grated peel of 1 lemon
INGREDIENTS (for the glaze)
50 gr of sugar grains
50 gr unpeeled almonds
50 g icing sugar
2 egg whites
Crumble the brewer ‘s yeast in a bowl and add 50 ml of lukewarm milk, 1 a teaspoon of sugar and 100 gr of flour removing them from the sum of the total ingredients. Form a ball and put it in a bowl to rise for about 1 hour.
After the necessary time, take the dough again and add 50 ml of warm milk and 100 gr of flour: you will need to obtain a soft dough, then form a ball and put it in a bowl to rise for about 1 hour.
After the necessary time, take the dough again and add 100 g of flour, all the sugar, 50 ml of warm milk and knead the dough for at least 15 minutes, then add 80 g of softened butter. Now let it rise for at least 2 hours.
Now add the salt, the vanilla seeds, the peel of the citrus fruits, the honey and the eggs together with the flour to the leavened dough.
Stir vigorously and finally add the remaining softened butter little by little. Knead well until a smooth and elastic compound is obtained, then add the candied fruit. This dough should be left to rise for 12 hours.
Now take the leavened dough, knead it for a few minutes with your hands. Then put it in the dove mold and let it rise again until doubled in volume. (about 2 hours)
Here is the procedure for preparing the glaze :
Whip the egg whites with the icing sugar, they must not be very solid but white and frothy. Brush on the dove and place the almonds and the sugar grains.
Turn on the oven at 180 ° and cook for about 45 minutes. To see if the dove is ready, dip a toothpick inside: if it comes out still wet, continue cooking a little.
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