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This year I wanted to try the colomba with mother yeast, I was shivering with the desire to make a complex sweet leavened like the Easter dove with my yeast, I threw myself into this small business following the vivalafocaccia recipe but not knowing that the LM must be at least 6 months old to give good results with this type of dough. My newborn sourdough had to work a lot, very long leavening times were needed compared to those reported in the recipe I followed and, not having done the math well, I found myself baking my dove at night and in a hurry because next morning I was on my way to Bologna and I couldn't leave everything like that. The result was that the leavening did not reach the maximum, that I could not cool the dove upside down as I should have and that I did not wait for the next day to taste it so no photos of these last steps. Despite the mess I am very satisfied with my dove, the scent and taste of this dessert was intoxicating but honestly I preferred the dove that I prepared at Easter 2 years ago with brewer's yeast, but it was probably because I still haven't a complete mastery with the mother yeast and its management: P I conclude my week among the regional specialties, touching with this recipe, Lombardy as it gave birth to the dove, the most classic of Easter sweets. Greetings to those who pass by here :)
Method
How to make the dove with mother yeast
Ingredients 1 dough:
150 gr of mother yeast
70 grams of sugar
50 gr of egg yolks
100 ml of water
70 gr of butter
250 grams of flour 0
Refresh the mother yeast a couple of times after a few hours, then wait 3 hours from the last refreshment before using it, in this way it will be at its maximum maturity
Dissolve the natural yeast in a bowl with just warm water
Add the sugar and half of the egg yolks and mix for 5 minutes
Add the flour and continue to knead the dough
Then when the mixture is well tied, add the remaining egg yolks and add the softened butter
Continue to knead until the dough is dry again
The dough will have to "string" and completely detach from the walls of the bowl, it will take about 45 minutes total
Cover the dough thus obtained and put it to rise in the oven off with the light on for 12 hours
Ingredients Second Dough
1 dough
70 grams of sugar
5 gr of honey
25 ml of water
50 gr of egg yolks
150 grams of flour 0
4 gr of salt
70 gr of butter
vanilla essence
grated orange peel
grated lemon peel
After rising, add the honey, sugar, water and half of the egg yolks to the first dough
Start working then add the flour and the remaining egg yolks
Add the salt, vanilla essence, grated lemon and orange peel, softened butter and continue to work
In all it will take about 45 minutes in which the dough will string well
The dough should be elastic and come off the sides of the bowl
Now turn the dough on a floured spiantatoia and let it rest for 40 minutes
Divide the dough into 3 parts. One larger for the body and divide the remaining pasta into two equal parts for the wings.
Wrap each piece delicately as if to obtain cylinders
Place the largest piece in the center of the mold and the two smaller ones, the two wings, on the sides
Let it rise in the oven with the light on for about 12 hours
Now prepare the glaze by mixing the egg white with the sugar and almond flour
Pour the glaze obtained on the dove
Then decorate with peeled almonds and sugar grains
Bake in a pre-heated oven at 180 and cook for 50-60 minutes
Let the dove cool completely upside down
the dove is skewered with the needles, then turned upside down by placing the needles on books for example.
Serve the Easter dove the next day
