Easter bread made with baker’s yeast

To make 1st mix:
Dissolve the brewer’s yeast in warm milk, add the flour. Mix well together.

Cover with cling film and set aside for 30 minutes at around 24°C (in the oven with the light switched off).

To make 2nd mix:
To make the 2nd mix:
Combine all the ingredients and knead with the dough hook until fully incorporated.

Cover with cling film and set aside in the oven with the light switched off for about 50 minutes, or until doubled in size.

To make 3rd mix:
Add flour, water and sugar and knead well until the dough is smooth and even.

Add the room temperature butter and knead until the dough no longer sticks to the sides of the bowl.

Cover with cling film and set aside in the oven with the light switched off for about 60 minutes.

To make 4th mix:
Add flour and water then knead together.

Fold in the sugar, honey, the eggs a little at a time, then the salt.

Once well incorporated, add aromas and butter. One the mixture is smooth and even, add the candied fruit.

This kneading phase will take about 45 minutes.
Turn the dough out into a bowl, cover and set aside in the oven with the light switched off for about 40 minutes.

Split the dough into 1 part weighing 600 g and 2 parts weight 250 g each.

Round the dough pieces to give them a smooth outer skin, then place in the cake mould, forming the body of the dove with two wings.
Leave the dove to rise in the oven with the light switched off for about 6 hours.
Remove the dove from the oven, glaze and decorate with almonds and sugar grains.
Bake at 160°C for about 50 minutes.
Take the baked dove out of the oven and pierce with the special needles then set aside to cool upside down for at least 2 hours.