Easter Dove Cake

To prepare the Easter dove cake, start by placing flour, crumbled fresh yeast 1, milk 2, and water 3 at room temperature in a bowl.

Mix well with a whisk 4. Once you have a smooth and very hydrated mixture, cover it with plastic wrap 5 and let it rise at a temperature of 77-81°F for 2 hours or until it has doubled in volume 6. If the temperature in the house is lower, don't worry, just let it rise for a longer period. Alternatively, you can also place it in the oven turned off with the light on.

Once the dough has risen, transfer it to the bowl of a stand mixer with a hook attachment and add the sugar 1. Turn on the machine and gradually incorporate the flour 8. Continue to work to absorb it completely.

You can add the egg 10 and continue working until you get a smooth dough 11. Only at this point can you add the softened butter, always a little at a time, until fully absorbed 12. It's crucial to add the butter slowly, one piece at a time, waiting for it to be well absorbed before adding more.

Continue working the dough until it is well combined 13. Do not stop before because the binding is essential. Then transfer it to a work surface 14 and, with the help of a dough scraper, work it for a few moments, to give the dough a spherical shape 15. Do not add flour at this stage.

Transfer it into a glass bowl 16, covering it with plastic wrap 17. Let it rise again at a temperature of 77-81°F for 2 - 2.5 hours or until it has doubled in volume again 18. The same rule as before applies here: if the temperature in the house is lower, you can extend the rising times or place the dough in the oven turned off with only the light on. Or you can place a bowl with hot water at the bottom of the turned-off oven to create the right humidity and warmth in the rising chamber. The important thing is that the dough doubles.

Once it has risen, rinse the raisins and soak them in water for at least ten minutes 19. Meanwhile, pour the dough into the bowl of the stand mixer 20 and add the sugar 21.

Attach the hook, turn on the machine at moderate speed, and when the sugar is completely absorbed, gradually add the flour 22 and let it incorporate. Then slowly add the egg 23 and, once it is well absorbed, add the salt 34.

Wait a few more moments until it is absorbed, then add the softened butter a little at a time, waiting for the piece to be absorbed before adding another 25. This process also requires patience. Once the butter is absorbed, proceed with the flavors: the seeds of a vanilla pod 26, diced candied orange peel 27.

Add the orange paste 28. At this point, drain the raisins well 29 and incorporate them into the dough 30.

Work the dough until it is well combined, having incorporated the candied fruit and raisins; in total, it will take about 20 minutes 31. This phase is also important: do not stop the mixer until it is well combined. Transfer the dough to a lightly floured surface 32, flatten it gently with your hands, and give it reinforcement folds by bringing the outer edges of the dough towards the center 33.

Once the reinforcement folds are given, give the dough a spherical shape 34 and transfer it into a large glass bowl, cover with plastic wrap 35, and let it rise at room temperature for about 1 hour. The rising should start; if it takes more time in this sense, wait longer before putting it in the fridge. Then place the bowl in the fridge to mature for 16 hours. It is normal that during this time, the dough does not grow or double in volume. After 16 hours, take it out of the fridge and bring it to room temperature for about 1 hour 36.

After this last phase, transfer the dough to a lightly floured work surface: it will be quite hydrated but still cold enough and easy to work with. Divide the dough into 2 parts: one about 14 oz, which will form the body, and one about 17 oz, which will form the dove's wings 37, in any case, one slightly larger and one slightly smaller. Take the larger part, spread it out on the surface with your hands to form a rectangle 38 and roll it from the shorter side to form a loaf 39.

Place the loaf inside the mold, folding the ends until they fill the shape of the wings 40. Then take the 17 oz portion of dough, spread it out on the surface, and roll it 41 to form a second loaf 41.

Place it on top of the other loaf, in the longer part of the mold to form the body of the dove 43. Transfer to a tray 44, cover with plastic wrap, just laying it on top 45, and let it rise for about 3 hours at room temperature (away from drafts), or until it almost reaches the edge of the mold. Keep in mind that it may take longer in this phase, and it is an important phase: do not bake until it has reached the edge as indicated.

When the dove has risen, you can prepare the glaze: put the almonds and peeled hazelnuts in a mixer, add the brown sugar 48 and blend everything. Transfer the mixture to a bowl, add the cornmeal 47, cornstarch 48,

the egg white 49, and work everything with a whisk for a few minutes 50, until you get a homogeneous glaze 51.

Then take the now risen dove 52, remove the plastic wrap, and cover it entirely with the glaze just prepared, spreading it gently to cover the entire surface, without applying too much pressure 53 54.

Garnish with the almonds 55 and sugar granules 56. Transfer the mold to a baking sheet 57 and bake the dove in a preheated static oven at 338°F for 55 minutes on the middle rack. To prevent it from coloring too much on the surface during baking, place a baking tray over the dove, thus reducing the heat coming from the coil.

Once out of the oven, insert long steel skewers along the entire length of the dove 58 and place it upside down, suspended on supports, to let it cool. This will ensure that the dove does not collapse in the center as it cools. Once cold, remove the steel skewers and serve your Easter dove cake 60!