Easter is fast approaching so I did a bit of baking today.
I have a few followers who, like myself, enjoy twisting and braiding bread for special occasions. I have been asked to demonstrate how I make bread dough doves. I use a Kolach dough. It’s a bit firmer than regular bread dough and is easier to roll out and twist around the fingers.
To begin, break off a small piece of dough and roll evenly to approximately 12 inches in length. I keep it fairly thin (about the diameter of a pencil).
Divide these rolls into smaller segments, about 3 – 4 inches.
Take one end and cross it over as shown.
Insert one end gently through the center and this becomes the bird’s head. Squeeze the tip to form a beak.
I then flatter out the tail and put 2 – 3 slits in it to resemble the tail feathers.
Bake at 350F. for 10 minutes, but keep an eye on them. As soon as the beaks start to darken and turn golden brown, take them out of the even. I use egg wash to add poppy seed eyes.
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