Italian Easter Dove
Makes 1 dove
3-1 / 2 to 4 cups all-purpose flour
1 / 2 cup sugar
1 tablespoon freshly grated lemon peel
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 2 cup milk
1 / 4 cup water
1 / 4 cup butter or margarine
2 large eggs
1 / 2 cup almond paste
1 / 4 cup all-purpose flour
1 egg yolk, reserve egg white
1 / 4 cup slivered almonds
1 whole clove
In a large bowl, combine 1 cup flour, sugar, lemon peel, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. For wings, roll one half of dough to 10 x 5-inch oval. Arrange in center of greased large baking sheet, curving ends downward. For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base). Place on center of oval. Fold over top third of triangle from left to right; shape to form dove head. Fold over bottom third of triangle from right to left to form tail. With sharp knife, slash wings and tail at 1-inch intervals to form feathers. Lightly beat reserved egg white; brush on dough. Arrange Almond Balls, 1 / 2-inch apart, on body, tail and wings. Press one slivered almond on each ball. Press clove into head for eye. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 325oF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
In a small bowl, combine almond paste, flour and egg yolk. Knead 5 to 6 times or until smooth. Form into 1 / 2-inch balls.
Serving size: 1 slice; 1 / 16 of recipe
Serving weight: 2.6 ounces
Calories 230; Total fat 7g; Saturated fat 2.5 g;
Cholesterol 50 mg; Sodium 190 mg; Carbohydrates 35 g; Dietary fiber 2 g; Sugars 8 g; Protein 6 g