Brioche doves

Dissolve the sugar in the milk. Mix all ingredients except butter and salt in the mixer. After 2 minutes, add the first half of the butter; after 10 minutes, add the second half. Towards the end of the mixing time, add the salt and knead the dough until a nice gluten structure is formed.

Dough temperature: 24°C
Dough rest: 90 minutes at room temperature, then 120 minutes in the refrigerator room at 5°C

Note: With this extremely rich formula containing 50% butter, it is recommended to incorporate the second half of the butter only towards the end of the mixing time. This allows proper dough structure development and shortens the overall mixing time.

Dissolve the salt in the water, then add the wheat starch and flour. Mix to a homogeneous, pipeable consistency.

Storing: The salt glaze can be prepared in advance. Store in a tightly sealed container in the refrigerator at 5°C for up to 2 weeks. Stir well before use and, if necessary, adjust to piping consistency with a small amount of water.

Scale pieces of 1’800 g and round them. Cover and rest the dough balls in the refrigerator at 5°C for approximately 30 minutes. Pre-shape using a long molder. Gradually roll the dough pieces into strands of 30 cm. Form the head into a round ball, then shape the dove loosely.

Place on trays lined with cloth and cover. Proof at room temperature for approximately 60 minutes. For easier handling, refrigerate for an additional 20–30 minutes.

Dip the chilled dough pieces into lye solution. Place on trays lined with baking paper and brush with egg wash for additional shine.

Cut the beak, wings and tail using scissors.

As an alternative to raisin eyes, apply the salt glaze before baking.

Bake in a moderate oven without steam and with the vent open.

For the perfect finish, pipe the pupils after baking using a dark icing.