Gluten Free and Lactose Free Easter Dove Cakes


AT A GLANCE

Preparation Time: 30 min
Cooking / Baking Time: 20 min
Temperature: 175°C
Difficulty: Medium
Servings: x 4

INGREDIENTS

For the dough:
100 g Schar Mix C Patisserie Gluten Free Flour
200 g Schar Mix It Universal Gluten Free Flour 
12 g brewer's yeast
4 g salt 
110 ml rice milk
50 g honey 
30 g caster sugar
60 ml sunflower seed oil 
2 M eggs
1 vanilla pod
grated zest of an unwaxed orange
grated zest of an unwaxed lemon
grated zest of an unwaxed orange
50 g candied orange peel
50 g candied lemon

For the glazing / icing:
30 g egg whites
15 g whole peeled almonds
15 g hazelnuts
2 tbsp cold water 
60 g caster sugar
5 g maize flour 
5 g potato starch
20 g pearl sugar

PREPARATION 

Dough making and rising
  • In a stand mixer with a hook attachment, mix in the two flours, the crumbled brewer's yeast and the granulated sugar.
  • Add the oil, the eggs (bring to room temperature first), the salt and the seeds scraped from the vanilla bean.
  • Heat the milk to 40°C, then pour it slowly into the mixture with the mixer still running.
  • Without stopping the mixer, add the grated zest of the well-washed, untreated lemon and orange.
  • Lastly, add the candied fruit chopped into small pieces.
  • Wait until the dough sticks to and wraps around the hook, then move it to a lightly floured work surface and knead it until it forms a smooth ball.
  • Place the dough in a bowl and put it in the over with the light on, with a small bowl of boiling water next to it. Leave to rise for four hours.

Making the doves
  • When the dough has risen, divide it into precise portions: 4 pieces weighing 80g each and 4 pieces weighing 100g each.
  • Each dove is made from two sausage-shaped pieces of dough.
  • Place a 100g piece of dough lengthwise in a mould to form the head and tail, and place an 80g piece across it for the two wings.

For the topping
  • Beat the egg whites with a fork together with the corn flour, sugar and potato starch until smooth.
  • Spread each dove with the topping.
  • Cover them with coarsely chopped hazelnuts, whole almonds and the sugar sprinkles.
  • Cook the doves for 20 minutes in a static oven preheated to 175°F.
  • Your gluten- and lactose-free doves are ready!

gluten free wheat free no milk addedlactose free