Recipe for " Sins of Sweetness "
Yeast
- 60 g of strong flour
- 30 g of water
- 15 g of dried sourdough with Ruggeri yeast
First dough
- Yeast
- 260 g of strong flour
- 100 g of butter
- 70 g of sugar
- 115 gr of water
- 2 egg yolks
knead the egg yolks with the yeast for about 5 minutes, then add the sugar dissolved in the water and the butter, knead the dough then gradually add the rest of the water and knead again. Form the ball and proceed as explained above.
Second dough
- first dough
- 58 g of flour
- 10 g of honey
- 3 gr of salt
- 20 g of sugar
- 2 egg yolks
- 20g of melted butter (I used 50g of melted white chocolate)
- flavors for me 1 tablespoon vanilla orange curd
- candied fruit, chocolate drops or flakes to taste
add flour, honey, salt, sugar and flavourings to the first mixture
knead again then add the egg yolks little by little, always allowing them to absorb before adding more, then add the candied fruit or chocolate chips.
Finally add the butter in a thin stream 2-3 times.
Cover and let rest for an hour then proceed with the formation.
Icing
- 35 g of almonds
- 100 g of icing sugar
- egg white to taste
Preparation : Schedule: 4.30pm make the yeast dough by mixing the ingredients, cover and leave to rise until doubled 6.00pm make the first dough, cover with cling film and put in the fridge 11.00pm (approximately) remove from the fridge 9.00am second dough, cover and leave to rest for an hour 10.30am approximately shape and place in the moulds, leaven until 1cm from the edge 1.30pm approximately prepare the icing and cover the dove, bake at 170° for approximately 40-45 minutes.
Preparation time: 2 hours plus resting time - People : 10 people
NB
1-make the yeast dough at 4.30pm, knead at 6pm, let it rest in the fridge until bedtime, then take it out and leave it until the next morning, at 9am proceed with the second dough. I found it good this way so I avoided kneading after dinner. I took it out of the fridge at 9pm but later is fine too.
2-make the yeast dough at 7.30pm and the first dough at 9pm.
