Gluten-free dove

Easter is about to take off: let's make it fly high with the lightness of many mini gluten free doves!

INGREDIENTS FOR 10 DOVES

PRE-DOUGH

62g FIOREGLUT flour bread and pizza
50g of water (37°C)
12,5 of Caputo dry yeast

DOUGH
125g Pre-dough
250g FIOREGLUT flour bread and pizza
150g whole eggs
75g egg yolk
100g of sugar
162,5 g of butter
37,5 g of water
37,5g of milk
2,5g of yeast
50g of candied fruit QB of flavourings

Fioreglut Pizza e Pane

Semi-finished product made from selected gluten-free raw materials. Ideal for making savory baked products such as pizza, bread and focaccia.

Method

PREPARATION METHOD FOR PRE-DOUGH:

1) mix all the ingredients in a mixer for 5 minutes at 1st speed and 5 minutes at 3rd speed and leave to rise for 40-50 minutes.

DOUGH:

2) Knead the pre-dough with the FIOREGLUT flour, yeast, water and half the eggs in a planetary mixer with the spatula for 5 minutes at minimum speed; then add: the sugar, the rest of the eggs, the egg yolks, milk, the flavourings and mix for another 8 minutes always at minimum speed;
3) Then add the butter and mix for another 8 minutes at medium speed until you obtain a smooth and homogeneous mixture;
4) Finally add the raisins and candied fruit to the mixture and mix again for 5 minutes at minimum speed;
5) Measure out 130g of dough into the 100g moulds;
6) Leave to rise for 90-100 minutes at 30-32°C;
7) Bake in the oven at 180°C for 25/30 minutes, checking the cooking.