Easter Dove Bread with Candied Orange and Almond Glaze

What you need

• 300 g (2 1/2 cups) bread flour, 30 g for the starter, 135 g for each dough
• 7 g (2 1/4 tsp) active dry yeast
• 30 ml (2 tbsp) whole milk, lukewarm
• 100 g (1/2 cup) caster sugar, 5 g for the starter, 30 g for the first dough, 65 g for the second
• 60 ml (1/4 cup) lukewarm water
• 1 large egg
• 2 large egg yolks
• 80 g (5 1/2 tbsp) unsalted butter, soft, 30 g for the first dough, 50 g for the second
• 1 orange, zest only, finely grated
• 1 tsp vanilla extract
• 70 g (2 1/2 oz) candied orange peel, finely diced
• 1 egg white, for the glaze
• 40 g (1/3 cup) ground almonds, for the glaze
• 80 g (2/3 cup) icing sugar, for the glaze
• 15 whole almonds, skin on
• 2 tbsp pearl sugar, or crushed sugar cubes

Method

Restated from the original video

1. 1

   Starter: mix 30 g of the flour, the yeast, 5 g of the sugar and the milk into a thick paste. Cover and leave somewhere warm until bubbly and doubled, 1-2 hours.

2. 2

   First dough: with a stand mixer and dough hook, mix the starter, 135 g of the flour, 30 g of the sugar, the water and the egg. Knead on medium speed for 10 min, scraping down the bowl every 3 min.

3. 3

   Add 30 g of the butter in small pieces and knead 2 min more. Cover and leave to rise until doubled, 1 1/2 hours.

4. 4

   Second dough: add the remaining 135 g of flour, the remaining 65 g of sugar, the yolks, the zest and the vanilla to the first dough and knead until smooth.

5. 5

   Add the remaining 50 g of butter a little at a time, kneading until the dough is elastic, glossy and starts to pull from the sides of the bowl, 10 min.

6. 6

   Knead in the peel just until spread through. Cover and leave to rise until doubled, 2 hours.

7. 7

   Scoop the dough into a 750 g paper colomba mold set on a baking sheet, or shape it into a dove on a lined sheet. Cover and leave until the dough fills the mold and is puffy, 1 1/2-2 hours.

8. 8

   Heat the oven to 190 °C (375 °F).

9. 9

   Glaze: stir the egg white, ground almonds and icing sugar into a thick paste. Spread it over the risen dough, press the whole almonds into it and sprinkle with the pearl sugar.

10. 10

    Bake for 15 min. Lower the oven to 175 °C (350 °F) and bake 20-25 min more, covering loosely with foil for the last 10 min once the top is deep golden.

11. 11

    The colomba is done when a skewer comes out clean or the center reads 94 °C (200 °F).

12. 12

    Cool on a rack for 1 hour before slicing, in the mold.

Imported from tastelist.com.ar. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.