Homemade vegan dove, a very easy and very soft recipe

The dove is, together with the Neapolitan pastiera, one of the typical sweets of the Easter period. Making it at home without milk, eggs and butter is quick and easy. Here is the recipe for the vegan dove.

The recipe for the vegan dove

Apart from ingredients of animal origin, the vegan dove lacks nothing. Softness, fragrance and flavor are guaranteed, as is the presence of icingfrom the almonds and of sugar grain for those who love it. Chocolate dove lovers will be able to experiment with small variations to this basic recipe, replacing the glaze with one dark chocolate coating or adding to the impact of chocolate chips instead of raisins.

Preparation of the vegan dove:

To prepare the vegan dove, we must first soften the raisins soaking it for at least half an hour. In the meantime dissolve the yeast in the almond milk at room temperature. Once mixed well, we add l‘vanilla extract. Now let’s move on to preparing them in a separate container dry ingredientsmixing them well together. We then combine the 0 flour, the brown sugar, the turmeric and the salt. We add the liquids that we had previously prepared, i.e. the almond milk with the yeast and the sunflower oil.

We mix well without too much haste and add the soaked raisins, removing the soaking water. Let’s mix for another 5 minutes then let rise for at least 2 hours the dough in the oven off with the light on. After this time, roll out the dough on a surface covered in flour and shape it into a rectangular shape. Let’s fold it on itself a few times to favor leavening. If we have one available dove-shaped moldwe cut the dough into two equal parts.

We stretch one half a little which will form the body of our dove. We cut the second piece of dough into two halves, which will instead form the ali. While the dove is rising in the oven for another hour, let’s prepare the glaze, which we will brush on the dove once the leavening has finished. We cover the surface of our vegan dove with almonds and granulated sugar. Bake at 17° for 50 minutes static oven.