Ingredients Jump to Instructions ↓

  1. 25 g (0.9 oz) fresh yeast

  2. 1/2 cup milk

  3. 550 g (1 1/4 lb) flour

  4. 5 eggs

  5. 170 g (6 oz) sugar

  6. 250 g (0 1/2 lb) butter

  7. a pinch of salt

  8. grated zest of 1 lemon

  9. 150 g (5 oz) candied lemon and orange rinds (diced)

  10. 50 g (1.7 oz) almonds, peeled

  11. 50 g (1.7 oz) granulated sugar

Instructions Jump to Ingredients ↑

  1. Combine the yeast with the warm milk and 1 tsp sugar. Mix in 2 cups of the flour, and set aside to rise for 1 hour.

  2. Press on the dough to deflate it, put in the mixer bowl along with 4 eggs, remaining sugar, remaining flour, 3 tablespoons of butter and a pinch of salt. Mix well, and set aside to rise until it doubles in volume.

  3. Knead the dough once more, adding remaining butter, sugar, lemon zest and the candied lemon and orange peel. Set aside to rise for at least 10 hours or overnight.

  4. Divide the dough into 3 pieces (1 longer piece for the body and 2 smaller pieces for the wings). Fit into a dove-shaped mold , place on a baking sheet and let rise for half an hour.

  5. Brush the dough with the remaining egg, top the surface with almonds, pressing them in slightly, and then sprinkle with the granulated sugar crystals. Pre-heat the oven to 190 C (375 F) and bake for 15 minutes. Lower the heat to 165 C (325 F) and cook for another 20 minutes. Bake until brown on top and slender wooden skewer inserted into center comes out clean.


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