Doves of bread recipe on 09-04-2017 [Updated on 10-04-2017]
The bread doves are the preparation that this year you will not be able to miss on your table on Easter day. After preparing a simple dough of bread dough, just a simple weave, a small head and here is a beautiful dove. Cloves are essential to create the eyes and with a few cuts on the tail a small but important detail will be added. A delicious, fragrant and tasty way to decorate the table and amaze diners!
Today to celebrate Palm Sunday, these doves seemed to me the perfect recipe. So I wish you a good day and we'll read tomorrow with a new recipe: *
How to make bread doves
Place the flour in a fountain and pour the crumbled yeast and water in the center.
Knead by folding the dough on itself several times, thus allowing it to absorb all the water.
Finally add the salt.
Continue to knead until you get a smooth and elastic dough.
Cover it with a clean cloth and let it rise for 3 hours.
Once the dough has been taken, divide it into small pieces and, on a pastry board, form small cylinders.
Then take one cylinder at a time, squeeze one end (to form the tail) and form a not too tight knot.
Make small cuts in the tail and, with a ball of dough, form the head.
Create the beak by stretching the ball a little with your fingertips and make the eyes instead with the cloves.
Transfer the doves to a baking tray lined with parchment paper and brush them with oil.
Then bake them in the oven at 200 ° C for 20 minutes.
Your bread doves are ready to fly to the table.