For the dough
1 yeast tablet (15g)
1/2 cup of warm milk (120ml)
3 cups of all-purpose flour (360g)
1/2 cup of cornstarch (55g)
4 lightly beaten eggs
1/2 cup of melted butter (100g)
3/4 cup of condensed milk (180ml)
1 tablespoon of vanilla extract
200g of banana cream, chopped
Butter (for greasing)
For the topping
Small egg white
1 cup of confectioner's sugar (180g)
1/2 teaspoon of ground cinnamon
1/4 cup of confectioner's sugar (45g) for dusting
For the dough
1 yeast tablet (15g)
1/2 cup of warm milk (120ml)
3 cups of all-purpose flour (360g)
1/2 cup of cornstarch (55g)
4 lightly beaten eggs
1/2 cup of melted butter (100g)
3/4 cup of condensed milk (180ml)
1 tablespoon of vanilla extract
200g of banana cream, chopped
Butter (for greasing)
For the topping
Small egg white
1 cup of confectioner's sugar (180g)
1/2 teaspoon of ground cinnamon
1/4 cup of confectioner's sugar (45g) for dusting
Prepare the dough: in a medium bowl, combine yeast and milk
Mix until yeast dissolves
Add flour and cornstarch
Mix well
Add eggs, melted butter, condensed milk, and vanilla extract
Mix until smooth
Add banana cream
Mix. Reserve
Grease a pascal dove mold of 750g with butter
Place the reserved dough in the mold
Cover with a dish towel and let rise (about 1 hour)
Preheat oven to 180°C (medium)
Bake the dove in the preheated oven until lightly golden (about 1 hour)
Let cool
Preheat oven again to 180°C (medium)
Prepare the topping: in a medium bowl, beat egg white with a whisk
Add confectioner's sugar and cinnamon
Mix until smooth
Spread over cooled dove
Dust with confectioner's sugar
Bake in preheated oven until lightly golden (about 10 minutes)
Let cool
Break the topping gently with a spatula
Serve
570 calories per serving
