4 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 1/2 cups of granulated sugar
1/2 cup of black currants, seedless
1 cup of cold unsalted butter, cut into small pieces
2 large eggs, slightly beaten
1/4 cup of whole milk
1 teaspoon of vanilla extract
To decorate the dove
1 large egg white, slightly beaten
1/2 cup of granulated sugar
2 cups of shredded coconut
200g of crystallized fruits
Cranberries for decoration
4 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 1/2 cups of granulated sugar
1/2 cup of black currants, seedless
1 cup of cold unsalted butter, cut into small pieces
2 large eggs, slightly beaten
1/4 cup of whole milk
1 teaspoon of vanilla extract
To decorate the dove
1 large egg white, slightly beaten
1/2 cup of granulated sugar
2 cups of shredded coconut
200g of crystallized fruits
Cranberries for decoration
Place 4 cups of all-purpose flour on a surface
Mix with the yeast, granulated sugar, and currants
Add the butter and mix with your fingers until it forms a crumbly mixture
Make a depression in the center of the mixture and add the eggs, milk, and vanilla extract
Mix well to incorporate the flour, forming a dough
Shape the dough into a ball and place on a surface dusted with 1/4 cup of all-purpose flour
Knead the dough slightly until it becomes smooth and firm
Roll out the dough over a piece of parchment paper with a diameter of 30 cm
Place the dough in the bottom of a preheated oven-proof ring with a diameter of 32 cm
Using a toothpick, draw a dove shape on the dough
Brush with the egg white and sprinkle with 1/4 cup of granulated sugar
Bake in a moderate oven (180°C) for 20 minutes
Remove from the oven, cover the dove design with the shredded coconut mixed with the remaining 1/4 cup of granulated sugar
Decorate the dove with crystallized fruits, making its beak and eyes with them
Return to the oven for an additional 15 minutes until it is fully cooked and golden brown
Serve warm
