Easter Dove with Oil

Easter Dove with Oil

We are just about to celebrate Easter and the arrival of the many typical preparations of the period. There are many sweets of the Italian Easter tradition and, among the most famous and appreciated, there is definitely the dove. For those with intolerances it is not always easy to find a suitable product, but with the recipe of Basso Oil you can prepare a perfect dove, very light thanks to the use of olive oil.

Ingredients for the olive oil emulsion

– 90 gr of Basso olive oil
– 40 gr of lactose-free or vegetable milk
– salt

Ingredients for the first dough

– 50 gr liquid sourdough starter
– 270 grams of flour with a W strength greater than 350
– 145 grams of lactose-free or vegetable milk
– 40 grams of sugar
– 3 egg yolks
– 65 grams of olive oil emulsion

Ingredients for the second dough

– First dough
– 135 grams of flour with strength W greater than 350
– 70 grams of sugar
– 3 egg yolks
– 65 grams of olive oil emulsion
– candied fruit and aromas
– 3 grams of salt


Before starting with the preparation of the first dough, it will be necessary to prepare the day before the olive oil emulsion using a mixer, mixing olive oil, milk and a pinch of salt and whip until the mixture thickens. The dough will be prepared by dissolving the sourdough in the milk; then add the sifted flour little by little using a planetary mixer with a spiral hook. Add yolks one at a time, then sugar and more flour to bind. As the last ingredient of the dough, the oil emulsion will be added. Transfer the dough in a bowl, flatten and cover with plastic wrap. The first dough should triple in size.
The next day continue with the second dough, putting the first one in the planetary mixer with hook and at low speed. It will be necessary to add yolks one by one, sugar and flour, leaving some spoons aside. Add the salt with the last yolk; proceed with adding the flavors that you prefer, the remaining flour and the oil emulsion. Turn the dough over and string it together, and add the candied fruit if you like at a minimum speed.
Let the dough rest covered for an hour in a warm place (at least 28°C), portion the dough for the molds and let it rest for another 30 minutes.
Place the dough in the molds and let rise covered for another 10 hours.
Uncover the doves 15 minutes before baking and proceed with the decoration you prefer (granulated sugar, almonds or icing sugar).
Bake at 170 ° C in a static oven or thermo ventilated for 30 minutes, then decrease to 160 ° C and after about 10 minutes check with a thermometer.
The internal temperature of the dove should be 93°. Turn them upside down, let them cool and seal in a food bag for about 2/3 days.

Enjoy with your loved ones during Easter.