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Columbine

Published in Sweet 13 anni fa

The doves are a smaller format of the classic Easter dove. They are excellent but the mixture of the dove with natural yeast is sublime.

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Ingredients (N. 10 colombine)

  • 500 gr flour Manitoba
  • 100 g sugar
  • 100g butter
  • 5 grams of salt
  • 20 g yeast
  • 2 whole eggs
  • 1 egg yolk
  • Grated orange zest
  • Approximately 170 g water or milk
Notes: In the leavened dough water should never be added to the whole, it always holds a 10% that it should be added only if necessary.

Process

  1. Mix all ingredients with 150 grams of water. When the ball is formed, if needed add little by little the rest of the water. When it is smooth and elastic I put it to rise for 1 hour in a warm place.

  2. The time spent proving cut into pieces 100 gr.

  3. For each piece formed a roll and cut it in half.

  4. I need to half the little body and the other for the wings.

  5. The parties cut off bend 2 times and then rolled into the cut on the inside. I form little body and wings.

  6. Place the little body on the wings and start to rise in a warm place until doubled.

  7. Prepare a glaze with 200g caster sugar 100g of flour and water just enough to get a pap to be able to brush it without strain. Sprinkle with granulated sugar and powdered sugar

  8. In a hot oven at 220 degrees for 10 minutes.

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