Holiday Peace Doves Recipe - Cooking Index
Holiday Peace Doves Recipe - Cooking Index
| 4 3/4 cups | 296g / 10oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 teaspoon | 5ml | Salt |
| 2 tablespoons | 30ml | Grated lemon peel |
| 1 | Rapid rise yeast* | |
| 1/2 cup | 118ml | Water |
| 1/2 cup | 118ml | Milk |
| 1/4 cup | 49g / 1.7oz | Butter or margarine |
| 3 | Eggs - at room temperature | |
| 12 | Almonds | |
| 24 | Raisins |
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt, lemon peel and yeast. Heat water, milk and butter until hot to touch (125 to 130F); stir into dry mixture. Mix in 2 eggs and enough reserved flour to make soft dough. Knead on lightly floured surface 8 to 10 minutes, until smooth and elastic. Cover; let rise 10 minutes.
Divide dough into 12 pieces. Roll one piece to 10-inch rope which is slightly thicker at both ends; tie knot at center.
To form dove tail, flatten lower, thick end of knot; with sharp knife make 2 cuts and fan out to resemble feathers. Shape upper thick end of rope into round shape for head.
Repeat with remaining dough pieces. Make small cut in front of each head; insert wide end of almond for beaks. Make additional two cuts on sides of each head; insert raisins for eyes.
Place on greased baking sheets; cover. Let rise in warm, draft-free place until doubled in size, about 45 minutes. Lightly beat remaining egg; brush on rolls. Press almonds and raisins in dough to secure.
Bake at 375F for 15 minutes or until done. Remove from sheets; cool on wire racks.
Source:
Marcia Haynes
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