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Italian Pasquale
This is dove shape sweet-tasting
bread.
1 ounce baker's yeast, crumbled
1/8 cup warm
water
1-1/3 pounds all-purpose
6 egg yolks
1/2 cup plus 2 tablespoons
powdered sugar
1 teaspoon grated lemon zest
1 teaspoon granulated
sugar
pinch of salt
1/4 cup plus 2 tablespoons milk
1/4 cup diced
candied lemon and orange rinds
1/4 cup heaping slivered almonds
1-1/4 cup
butter, softened
Dissolve yeast in warm water.
Mix it with 1/4 of
flour.
Make a solid dough, shape in to a ball and and cut a cross on the
top.
Roll the dough in some flour and place it into a bowl with 1 cup warm
water for 30 minutes.
Turn the dough occasionally when it floats to the
surface.
In a separate bowl knead the remaining flour with 5 egg yolks, 1/2
cup butter, the sugar, the lemon zest, a pinch of salt and 6 tablespoons warm
milk.
Add in the yeast dough and knead for 20 minutes until the dough is
smooth and rather compact.
Let the dough rise in a warm place until
increased by a third in volume.
Knead the dough again, adding half of the
remaining softened butter in pieces.
Put the dough back in the bowl to rise
until doubled in volume.
Put the dough on the pastry board once again and
knead in the remaining butter and the candied peel.
Shape the dough into the
form of a dove or put it in a dove shaped mold and let rise for 30 minutes.
Brush the dough with the remaining egg yolk.
Distribute the almonds over
the surface press them in slightly.
Sprinkle with granulated sugar.
Preheat oven to 375F.
Bake for 15 minutes then lower the heat to 325F and
cook for another 20 minutes.
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