There salty dove It is a soft and rustic leavened Easter cake, prepared with brewer's yeast and enriched with cheeses and cold cuts. In this case we have chosen to enrich our dove with ham and provola cheese but, if you prefer, you can also opt for other greetings and cheeses. A tasty alternative to other Easter leavened products, the salted dove is very scenic and recalls the traditional sweet dove in both form and consistency. This, however, is prepared with a dough similar to that of salted danube, enriched with eggs, milk and butter. The result is a very soft and tasty salted brioche, which remains so for several days. The surface decoration with mixed seeds and flaked almonds accentuates the rustic note of the salty dove, which is also perfect as a gift. You can serve your salted dove both as an appetizer and, in larger portions, as a main course.

Ingredients for
6 people

  • Manitoba flour500 g

  • eggs2

  • Yolk1

  • sugar30 g

  • Brewer's yeast15 g

  • salt10 g

  • Milk155 ml

  • Soft butter100 g

  • Diced ham200 g

  • Provola200 g

  • Mixed seedsEnough

  • Reed almondsEnough

Preparation Salted Dove

  • Prepare the dough: mix the flour with the sugar and the crumbled yeast, gradually add the warm milk and the eggs. Continue with the salt and then slowly add the soft cubed butter, making it absorb well.

  • Continue to work the dough until you get an elastic and well-strung consistency, not sticky. Form a sphere, cover with plastic wrap and let rise until doubled in volume (about 2 hours).

  • Roll out the dough with a rolling pin forming a rectangle, distribute the salami and diced cheese on top, then gently knead by hand to incorporate them well.

  • Divide into two pieces, one a little bigger than the other.

  • Place the smaller piece on the short sides of the dove mold to form the wings. Then lay over the larger one to complete. Let rise until the dove has reached the edge of the mold. Brush with the beaten egg yolk together with the milk, decorate with seeds and almonds, bake at 180 ° C for about 50 minutes.

  • Salted Dove variant

    You can add the meats and cheeses you prefer to the dough, but also enrich with vegetables, aromatic herbs and dried tomatoes.