Servings: 12
Yield: 1 Dove
Baking Time: 40 minutes
Cuisine: Italian
4 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup sugar
1 package FLEISCHMANN'S Active Dry or Rapid Rise Yeast
4 teaspoons lemon peel
1/2 teaspoon salt
3/4 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
3/4 cup almond paste (7 ounces)
1 egg white, lightly beaten
1 whole clove
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
2. Punch dough down. Divide dough in half. Roll one half of dough to 7- × 15-inch oval. Place on greased baking sheet; curve ends downward. Roll remaining half to a triangle measuring 15 inches high and 6 inches wide at the base. Place triangle on center of the curved oval. Twist top third of triangle, left to right; shape to form dove's head. Twist bottom third right to left to form tail. With sharp knife, slash wings and tail on a diagonal to form feathers. Brush with egg white. Form almond paste into 1/2-inch balls. Arrange on dove's body and wings. Insert clove for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 50 minutes.
3. Bake at 325ºF for 40 minutes or until done. Remove from baking sheet; cool on wire rack.
Yield: 1 Dove
Baking Time: 40 minutes
Cuisine: Italian
4 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup sugar
1 package FLEISCHMANN'S Active Dry or Rapid Rise Yeast
4 teaspoons lemon peel
1/2 teaspoon salt
3/4 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
3/4 cup almond paste (7 ounces)
1 egg white, lightly beaten
1 whole clove
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
2. Punch dough down. Divide dough in half. Roll one half of dough to 7- × 15-inch oval. Place on greased baking sheet; curve ends downward. Roll remaining half to a triangle measuring 15 inches high and 6 inches wide at the base. Place triangle on center of the curved oval. Twist top third of triangle, left to right; shape to form dove's head. Twist bottom third right to left to form tail. With sharp knife, slash wings and tail on a diagonal to form feathers. Brush with egg white. Form almond paste into 1/2-inch balls. Arrange on dove's body and wings. Insert clove for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 50 minutes.
3. Bake at 325ºF for 40 minutes or until done. Remove from baking sheet; cool on wire rack.
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