|30 g||yeast, dissolved in warm water|
|240 ml||warm water|
|6 medium||eggs, yolks only|
|140 g||confectioner’s sugar|
|1 tsp||grated lemon zest|
|1 tsp||granulated sugar|
|90 ml||warm milk|
|120 g||candied lemon and orange rinds, diced|
|85 g||almonds, chopped|
|200 g||butter, softened|
Preparation time: ca. 4 hrs / Grade of difficulty: easy / Calories per portion: n/a
Dissolve the yeast in some warm water and mix it with 60g of the flour. Mix to a dough and cut a cross-like incision on the top.
Roll the dough in flour and put it into a bowl. Add 240ml warm water and let sit for half an hour. Occasionally turn the dough.
Knead the remaining flour with 5 egg yolks, 115g softened butter, sugar, the lemon zest, and the warm milk. Add the leavened dough and knead for 20 minutes until smooth. Let the dough rise in a warm place until increased by 1/3 third in volume.
Knead the dough once more, adding half of the remaining softened butter. Put the dough back in the bowl to rise until doubled in size.
Put the dough on the pastry board and knead in the candied peel. Shape the dough like a dove and let rise for half an hour.
Brush the dough with the remaining egg yolk, top the surface with almonds, and then sprinkle with the granulated sugar crystals.
Preheat the oven to 170C and bake for 15 minutes. Lower the heat to 150C and cook for another 20 minutes.