Recipe by " Giorgia passion for cooking "
Ingredients:
- two dove molds of approximately 500g.
For the dough:
- 200 grams of Arifa Bio flour (or “00” flour)
- 250 grams of butter
- 300 grams of Manitoba flour
- 140 ml of milk
- 15 grams of Ruggeri Dried Sourdough with Yeast
- 180 grams of sugar
- 3 whole eggs
- 3 egg yolks
- vanilla bean seeds
- 100 grams of candied orange
- 50 grams of candied citron
- grated orange zest
- grated lemon zest
For the icing:
- 100 grams of whole almond flour with skin
- 100 grams vanilla sugar
- 50 grams of granulated sugar
- 3 egg whites
Preparation
Take a bowl and put the yeast, 100 grams of flour and a little bit of slightly warm milk, and 60 grams of sugar. Knead, if necessary add a little milk, form a ball and let it rest in a warm place for about forty minutes, covered with a cloth or transparent food film.
After resting, add the remaining 100 grams of flour and the remaining milk, knead again, form the ball and let it rest for another sixty minutes.
At this point add to the dough 150 grams of Manitoba flour, 60 grams of sugar, and knead incorporating 80 grams of butter. Cover the dough obtained and let it rest for another three hours.
Add the remaining 150 grams of Manitoba flour, the remaining butter, and continue kneading, adding a pinch of salt and the remaining 60 grams of sugar, the vanilla seeds, the lemon and orange peels, the egg yolks a little at a time and then the whole eggs and the candied fruit. Adjust the dough with flour if it is too sticky. (I added about 2 tablespoons).
Let the dough rest for another eight hours in a warm place. (In the oven turned off with the light on)
At this point, knead a little more by hand and place the dough in the molds and leave it to rest for another six hours, always in the oven with the light on.
Once the last rising time has passed, proceed to make the icing:
Mix the three egg whites adding the almond flour to the vanilla sugar, mix the ingredients well and cover the surface of the doves decorating with granulated sugar and whole almonds.
Preheat the static oven to 200 degrees and bake for approximately 40 minutes (if they tend to darken too much on the surface, cover them with aluminum foil.
Remove from the oven and let them cool.
