Chocolate Dove Bread with Hazelnut Ganache Glaze

Chocolate Dove Bread Recipe

Category: Yeast-Raised Breads
Servings: 10

Ingredients

Instructions

1. First Dough Preparation:
   Start by making the first dough. Sift the flour into a bowl. In a jug, dissolve the fresh yeast in the room temperature milk and water. Stir with a spatula until the yeast is fully dissolved. Gradually add the liquid mixture to the flour, stirring continuously until you achieve a smooth and homogenous dough. Cover with plastic wrap.

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2. First Dough Rising:
   Let the first dough rise in a warm place for about 2.5 hours, or until it doubles in size. You can place it in an oven with the light on or in another warm spot with temperatures between 27°C and 30°C.

3. Second Dough:
   Once the first dough has risen, transfer it to the bowl of a stand mixer fitted with the dough hook. Mix at low speed, adding the additional flour a little at a time. When the flour is fully absorbed, add the softened butter bit by bit, mixing continuously until well incorporated. Continue working the dough until it is fully developed and smooth.

4. Shaping the Dough:
   Once the dough is in good condition, transfer it to a lightly floured work surface. Shape it into a round ball and let it rest for another 2.5 hours, or until it has doubled in size again.

5. Third Dough and Mixing:
   Now, prepare the third dough. Transfer the second dough to the stand mixer, and with the dough hook in place, add sugar. Mix until the sugar is fully absorbed. Gradually incorporate the remaining flour. Add the eggs slowly, mixing after each addition, followed by the soft butter in small chunks. Continue mixing until the dough is smooth and well incorporated.

6. Add Chocolate Chips and Orange Zest:
   Once all the butter is incorporated, fold in the dark chocolate chips and orange zest, mixing gently to evenly distribute the chips throughout the dough.

7. Shaping the Dove:
   Carefully divide the dough into two parts. One portion should weigh around 400g and will be used for the wings, while the other should weigh about 640g and will form the body of the dove. Shape the larger piece into a log, placing it in the longer part of a 750g dove mold. Shape the smaller piece into a log as well and place it in the other half of the mold.

8. Final Rising:
   Allow the dough to rise for about 4.5 hours or until it almost reaches the top of the mold.

9. Baking:
   Preheat the oven to 160°C (320°F) in static mode (avoid fan-assisted mode as it might dry out the dough). Bake the dove in the lower part of the oven for 55-60 minutes. To check if it’s done, use a thermometer to measure the internal temperature of the bread; it should reach 90°C (194°F). Alternatively, use the toothpick test to ensure it’s fully baked.

10. Cooling:
    Once baked, remove the bread from the oven. Insert long steel skewers through the entire length of the dove, piercing both the wings and the body. Suspend the bread upside down on two supports (you can use bowls for this purpose) to cool. This cooling method prevents the center of the dove from collapsing.

11. Ganache Glaze:
    When the dove has completely cooled, remove the skewers and place it on a cooling rack. Meanwhile, prepare the chocolate glaze by finely chopping the dark chocolate. Heat the heavy cream until just before boiling, and pour it over the chopped chocolate. Stir until the chocolate is completely melted and smooth. Using a spatula, spread the ganache over the entire surface of the dove. Decorate with chopped hazelnuts on top.

This Chocolate Dove Bread is the perfect Easter treat with its light, fluffy texture and rich chocolate flavor. The smooth ganache glaze and the crunch of the hazelnuts provide a wonderful contrast to the soft interior of the bread. Enjoy this delightful Italian classic with friends and family!