Reproducing the real Easter dove at home is not at all easy. As for the panettone, leavening rooms and particular temperatures are needed that we do not have at home, but let's not be discouraged! Just let your imagination run wild and learn some little master baker tricks.
Don't store avocado like this: it's dangerous
Reproduce the real one at home Easter dove it is not at all simple. As for the panettone, they are needed leavening chambers and particular temperatures that we don't have at home, but let's not be discouraged! Just let your imagination run wild and learn some little master baker tricks.
What I propose is there recipe for a dove alternative, in a vegan and homemade key, but just as good.
- 500 g flour
- 270 g of almond milk
- 12 g of yeast
- 100 g of cane sugar
- 100 g of toasted and chopped peeled almonds
- 5 tablespoons of extra virgin olive oil
- the grated rind of 2 oranges
- the grated rind of a lemon
- a handful of almonds for decoration
Dissolve the brewer's yeast in almond milk just lukewarm, mix well until you get a homogeneous liquid and pour it into a large bowl, add the sifted flour and mix to mix; then add the brown sugar, the chopped almonds, the oil and the citrus peel.
Mix well, then knead vigorously, without scrambling the dough (do not tear it up and do not beat it!), Pushing forward with your wrist and folding the dough on itself to form a regular-shaped loaf.
Knead for about 10 minutes, then place the dough in a well-oiled bowl, brush the surface with oil, then cover with a dry cloth and let rise for another 3 hours.
After this time, resume the dough, deflate it and knead it again for a couple of minutes, then place it in a container of paper for doves, brush the surface with oil and let rise for another 3 hours.
At this point, arrange the almonds that you have kept aside for decoration on the surface of the dove and bake at 200 degrees and cook for about 40-45 minutes. Then remove from the oven, let it cool and serve!