Time: 2 ore e 30 minuti
Difficulty: Media

Traditional dove of Easter

Ingredients per 1 kg
For the poolish
100 g Gluten-free mix for leavened pastries Molino dalla Giovanna
130 g water
8 g fresh yeast
For the dough
250 g Gluten-free mix for leavened pastries Molino dalla Giovanna
230 g poolish
120 g water
8 g fresh yeast
130 g sugar
300 g whole egg
50 g lactose-free butter
80 g Sunflower seed oil
120 g gluten-free sultanas (California or Australia)
70 g candied orange (Cesarini or Agrimontana)
30 g acacia honey
1 vanilla bourbon berry
the zest of a grated lemon
1 g bicarbonate
1 g salt up
For the icing
100 g egg white
80 g almond flour
50 g gluten-free powdered sugar
40 g gluten-free rice flour
20 g potato starch
2 g gluten-free cocoa powder
For decoration
50 g whole almonds
50 g medium grain sugar without gluten

Procedure for the icing
To be prepared two hours before: mix all the ingredients in a bowl and create a smooth and homogeneous dough, put to rest for two hours in the fridge.

Procedure to prepare the poolish : in a bowl pour 100 g of mix and add the yeast dissolved in water, then mix well, kneading by hand directly in the bowl.
The dough will be smooth and creamy, let rise covered with film for 4/8 hours in the fridge.
Beat the hook k in planetary and insert the mix together with the aromas, sugar and poolish, work the whole for a couple of minutes.
50 g whole almonds
50 g medium grain sugar without gluten

Procedure for the icing
To be prepared two hours before: mix all the ingredients in a bowl and create a smooth and homogeneous dough, put to rest for two hours in the fridge.

Procedure to prepare the poolish : in a bowl pour 100 g of mix and add the yeast dissolved in water, then mix well, kneading by hand directly in the bowl.
The dough will be smooth and creamy, let rise covered with film for 4/8 hours in the fridge.
Beat the hook k in planetary and insert the mix together with the aromas, sugar and poolish, work the whole for a couple of minutes.
The cooking provides to heat the oven to 195# C, then and put to cook to 175 istas for about 25 minutes in static oven, must take color.
After the first twenty minutes of cooking, lower the oven to 140# and cook for another 20/25 minutes.
At the end of these two times, remove the doves from the oven and allow to cool for about an hour by inserting them with some skewers and flip in a bowl letting to cool completely.