Easter Dove- Colomba Di Pasqua

• Dough
• 25 g fresh yeast
• 200 g baking flour
• 100 ml milk, lukewarm
• 300 g manitoba flour (wheat flour rich of gluten, alternative 300 g baking flour)
• 120 g sugar
• 250 g butter, soft, at room temperature (or good quality margarine, I used margarine)
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 1 lemon, zest of
• 1 orange, zest of
• 1 tablespoon honey
• 3 egg yolks
• 100 g lemon zest, candied
• 100 g orange zest, candied
• 100 g marzipan, grated
• Glaze
• 100 g ground almonds
• 100 g powdered sugar
• 1 pinch vanilla extract
• 2 eggs, white
• 50 g almonds, whole with skin
• 50 g granulated sugar
• 2 tablespoons powdered sugar, for topping

1. With a food processor mix 100 g flour, milk and yeast. Let rise 30 minutes (covered and in warm place).
2. Add other 100 g flour, if necessary add 1 or 2 tablespoon water. Work until smooth.
3. Let rise 30 minutes (covered and in warm place).
4. Add 150 g Manitoba flour, 60 g sugar and 80 g butter and work well to soft dough.
5. Let rise (covered and in warm place) about 2 hours.
6. Add 150 g Manitoba flour, 170 g butter. Work until butter is adsorbed.
7. Work with the food processor at slow speed for 30 minutes.
8. Add salt, 60 sugar, vanilla, zest (both kind), honey and one by one the egg yolks.
9. Work well and add some flour if it is too sticky (I added 2 tablespoons).
10. Now add candied fruits and marzipan. Work well until incorporated.
11. Let rise (covered and in warm place) about 8 hours or better overnight.
12. Work the dough well.
13. Now shape the dove forming one long piece in the middle and two pieces on the sides (see photo added). Place in your mold. I don't have a dove shaped mold, so I created one myself.
14. Let rise (in warm place) about 6 hours.
15. Preheat the oven at 200u0b0C.
16. For the glaze mix together almond ground, powdered sugar and vanilla. Add the egg white one by one, but stop before it gets to liquid.
17. Glaze gently the dove with this thick mix using a spatula (don't "hurt" the dough) and spread on the whole almonds and the granulated sugar. Before baking top with powdered sugar.
18. Bake 10 minutes at 200u0b0C, reduce the heat at 175u0b0C, protect the glaze with some baking paper and bake for 40 more minutes.
19. Note: beginning on Saturday afternoon step 11 will be overnight! Sunday evening you will enjoy your fresh Easter dove.

dough, fresh yeast, baking flour, milk, manitoba flour, sugar, butter, salt, vanilla, lemon, orange, honey, egg yolks, lemon zest, orange zest, ground almonds, powdered sugar, vanilla, eggs, almonds, sugar, powdered sugar

Taken from www.food.com/recipe/easter-dove-colomba-di-pasqua-453395 (may not work)