And here is a last glance of of what I baked this year for Easter. The little Dove I baked twice. Once with my sisters kids, once alone. In the first version I rolled the dough strand equally thick what resulted in doves with a very plumb body and with a tiny head. For the kids it didn’t matter, they made sure they vanished while still warm from the oven. But I was hooked and so I baked them a second time, this time with a slightly modified formed strand. And this time the birds looked like birds. And to find the pictures next year, too, I have here the “how to” for you. The dough recipe is the same like the tsoureki just without the spices.
April 3rd, 2018
Easter Dove Rolls
Category Rolls, Special Occasions Tags: Butter, Eastern, Egg, only with yeast, Pâte fermentée 3 Responses