Easter little doves without mold, with soft brioche dough and no eggs.
Would you like to prepare special placeholders for the Easter table that are also original appetizers? These doves placeholder of brioches, delicious, fluffy, super easy and cute will make you look great!
I have been preparing them for some years now, my children love them and my guests love them and finding them on the table already puts joy, don’t you think?
Do you want to make them? Follow me in the kitchen, I will explain step by step how to do it and you will see that they are easier than you think and then my yogurt dough is infallible!
If you liked this recipe, check this one out:Pumpkin and cocoa brioche bread
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Ingredients
Tools
Steps
Collect the flour in a large bowl, add the yeast and warm milk (which will be added little by little) and mix.
Add the sugar, yogurt, oil and salt. Mix and knead in a bowl for a few minutes, you must obtain a coarse dough.
Cover and let stand for ten minutes.
Overturn the dough on the pastry board and knead vigorously (preferably without adding flour) until it is dry, elastic and homogeneous.
Put it back in the bowl, cover with plastic wrap and store in the heat to rise until at least doubling, if you can wait for it to triple. In all it could take 3h, but it all depends on the outside temperature.
With leavened dough, flour the pastry board, overturn the dough and without deflate it too much form loaves of 3.5 oz each.
From each loaf take 2/3 of an ounce and create balls, the rest form a cord of about 8 inches, if you can not, let stand ten minutes and try again.
From each cord create knots that have a garment slightly hinted and the other a little longer.
Widen the dimple that will be created at the point where the two ends of the knot cross.
Flatten the longest head and make cuts that represent the tail of the dove.
Take the smaller balls and pinch a flap in order to form beaks, wet the base and place these heads on the body of the pigeons, where the knot forms a recess, make the eyes with cloves or peppercorns.
Make small cuts with scissors on each dove, so as to create feathers and store to rise in warm, in the oven with light on for about 40 minutes
Brush the doves with beaten egg and cook at 355 ºF for 20 minutes or until they have reached a beautiful golden color.
Remove from the oven, let cool and bring to the table still warm.
The doves are ready, they keep well for a day exactly like bread, they will be good even the next day, but they will be less fresh.
To prepare sweet doves, add another ounce of sugar, vanilla essence and orange peel.
Would you like to take a look at my Italian recipes website? That’s it: Il caldo sapore del sud.
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Varied doses for servings