a) 250 g of flour 00;
b) 250 g of Manitoba flour;
c) 100 grams of sugar
d) 4 eggs;
e) 80 grams of whole milk;
f) 4 grams of dry brewer’s yeast;
g) 100 grams of butter;
h) 10 grams of salt;
d) 1 vanilla bean;
l) 1 orange peel;
m) 1 lemon zest;
n) 10 gr of white rum;
o) 20 grams of powdered sugar;
p) 20 gr of granulated sugar.
The traditional recipe for a tasty alternative to the Easter dove
The focaccia has a rather long procedure that divides various doughs. Here is the preparation of the first dough.
Let’s sift the two types of flour together. Let’s put 50 g in a bowl and add 20 g of sugar. We mix well and add the brewer’s yeast and milk slowly (remember that all the ingredients must be at room temperature). We use a fork to mix until we see a smooth and lump-free batter. Cover the bowl with plastic wrap and let it rise in the oven off, but with the light on, for about an hour.
Let’s now move on to the so-called second dough. Using electric whisk mix 150 g of the flour mix, 20 g of sugar, a beaten egg and the leavened batter. We work everything at medium speed for a few minutes and gradually add 30 grams of butter. At this point the preparation should be compact and elastic. Let’s create a ball and put it back in a bowl with film in the oven off and with the light on for four hours.
Prepare the third dough by pouring 100 g of the flour mix and 20 g of sugar into a bowl. We add the second dough and an egg. We mix everything with an electric whisk or using a planetary mixer. After about three minutes we add 30 g of butter again, thus obtaining a workable dough. We form a ball again and put in the oven as we did for the other doughs for about 1 hour.
Pour the remaining flour, 40 grams of sugar, the beaten egg and the third dough into a bowl. We whisk everything for a few minutes. We add the rum, the lemon and orange zest, the salt and the content of the vanilla pod. We work the dough well to absorb the rum and distribute each ingredient. Gradually add the last 40 grams of butter until the usual elastic dough is obtained. We form a ball and put them in the oven for two hours as we did before.
Then, we put the dough in a 750 gr mold. We put everything in the oven with the light on for two hours. At this point our dough will have grown.
Meanwhile, prepare the icing by mixing the whipped egg whites and the icing sugar. The mixture must be liquid enough to spread on the focaccia.
Finally, cover it with sugar grains and bake in a static oven at 170 ° for at least 30 minutes.
Leave it for another 20 minutes, covering the mold with foil. After all this time we would have obtained a light but delicious focaccia.
Here, then, is the traditional recipe for a tasty alternative to the Easter dove.
If we want to try our hand at creating an Easter egg instead, it only takes 10 minutes!
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