And here is a last glance of of what I baked this year for Easter. The little Dove I baked twice. Once with my sisters kids, once alone. In the first version I rolled the dough strand equally thick what resulted in doves with a very plumb body and with a tiny head. For the kids it didn’t matter, they made sure they vanished while still warm from the oven. But I was hooked and so I baked them a second time, this time with a slightly modified formed strand. And this time the birds looked like birds. And to find the pictures next year, too, I have here the “how to” for you. The dough recipe is the same like the tsoureki just without the spices.

Easter Dove Rolls

Pâte Fermentée

• 100g flour Type 550
• 70g Water
• 1g Salt
• 1g fresh yeast

Teig

• Pâte Fermentée
• 400g  flour Type 550
• 210g Milk
• 50g Egg
• 9g fresh yeast
• 5g Salt
• 60g sugar
• 100g Butter

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Knead all ingredients except sugar and butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development.

Let rise for one hour temperature plus 1-2 hours in the fridge.

Divide into 65g pieces and roll into 22 cm long strands.  Leave a “Blob” at one side of the strand (see picture). Make a knot in the dough strand. Form a little beak on the “head” of the dove and press down the other side of the strand and cut it three times to form the tail.

Proof for 90 min.

In the meantime heat the oven to 230°C.

Firmly press two halved Raisins into the head of the dove, brush the with egg and bake for about 12-15 at 230°C with Steam.

 Tipp: The dough works well for easter bunnies, too.

For this, divide the dough in pieces of 80g. Roll each piece into a strand of 20 cm length, leaving two puffs at one End (see picture). Now form loop with the longer End and put the two puffs on top. Cut the last puff with a scissor, this will be the ears of the bunny.

Proof for 90 min.

In the meantime heat the oven to 230°C.

Firmly press three halved Raisins into the head of the dove, brush the wreath with egg and bake for about 12-15 min at 230°C with Steam.