Discover behind the scenes of the production of the second best Easter dove chosen by ‘Paladar’
There are different products that cross our plates and we have no idea of the countless hands needed to create them. We know that the whole process of preparing sweets and savory snacks can be very far from most people, so we decided to show how the Easter dove from Confeitaria Dama is prepared, which by the way came in second place in the blind test has chosen the 3 best doves of 2024 (and take a look).
The birth of the dove
The process of preparing the dove requires a lot of discipline. It all starts at 7 in the morning, when Fabiano Fernandes, Gumercindo Dal’Acqua, Leandro Paiva, Rogger Lopes and Wesley Guitselar arrive at the Dama factory to begin preparations. The first step is to use levain (natural yeast) to create the dove dough, which will result in 110 doves produced that day.
The sourdough starter is sliced and placed in a pan with water at 38°C and a few grams of sugar to feed. During the day it is left to rest until it grows three times in a row. Gumercindo, a consultant for the brand, jokes that the ingredient is tired and hungry, like that old virtual animal, since it needs quite a long time to reach the final goal and must be well fed. It is worth remembering that, to grow, it must be brought to an environment with high temperature.
The most expensive Easter eggs in Brazil: find out what they are!
The mass begins to emerge
After kneading with Italian flour and water, the yeast has more than tripled compared to what it was in the first step. Then it starts to turn into dough. The yeast is mixed with a huge amount of pasteurized egg yolk – which turns the dough yellow – liters of ice water, a box of more flour and giant bags of cubes of butter. All ingredients are beaten into the dough for several minutes. Subsequently the dough is brought into a very large container suitable for resting.
It’s time to grow again
After having increased its volume, during the many hours it spends inside the box, it is time to return to the mixer. This time another bag of flour goes in, and there’s so much of it that Leandro has to keep arranging the pieces and removing the contents from the bottom for a better grip – it’s almost like a weight training machine. With time and effort the consistency becomes velvety and it becomes increasingly difficult to contain the desire to put your hand inside to feel it. After 23 minutes, add salt and sugar, the latter added in parts and complete 40 minutes by beating and incorporating the ingredients well.
Special smell and taste
Do you know that special fruity taste and orange essence of the dove? They are made with natural essential oil, orange peel with honey, vanilla and orange paste, and there are no synthetic flavors or chemical additives. Additionally, another 2 liters of egg yolk, water and another bag of butter should be added. The dough, of course, becomes even bigger!
Adding candied fruit
And it’s time to add the famous candied fruits. In Dama’s recipe the chosen ones are white grapes, cranberries and Italian apricots. They are poured into the dough machine so that they are well mixed inside. And, once again, the mixture returns to the appropriate box to rest.
dove shape
The dove bears the dove symbol for religious reasons and is assembled like a puzzle. First, professionals make larger, elongated cylinders like the body of the bird, then move on to the wings, which are represented by smaller cylinders (shaped like a raw potato).
Roof
Yes, the dove has a lid. It may be simple, but it makes a difference and is largely responsible for that delicious crunch on the top. The ingredients are almond flour, egg yolk and sugar, which together form the paste which is placed in a pastry bag to decorate the dove. The finishing is made with almonds and mini sprinkles.
Last minutes
The last step is to take the doves to the oven, where they will remain for 30-35 minutes at 180°C. They are then hung upside down, secured with iron spikes to prevent them from falling, which also prevents the cooked pasta from sinking. And the whole process to make the Easter dove ends at 8.00 pm.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
