Author Topic: EASTER DOVES (with illustrations)  (Read 3727 times)

Olga Drozd

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EASTER DOVES (with illustrations)
« on: March 01, 2009, 07:07:41 PM »
EASTER DOVES

In an earlier time in Ukraine, on the Holy Day of the 40 Martyrs, (March 9, O.S; March 22, N.S.), the return of the birds in the spring was celebrated with special spring songs (vesnianky).  Birds made of dough were also baked representing the larks, who were migrating back to the north.  Today, these bread “doves” are seen made for Easter.  Save a little of your paska dough to make them or use the following recipe.  They are a part of our traditions and children love them (adults too)!

1 package dry yeast (1 tablespoons)
1 Tbsp. honey
3/4 cup lukewarm water
3 eggs
3 Tbsp. honey
1 Tbsp. oil
1 cup milk, scalded and cooled to lukewarm
1 tsp. salt
5 cups flour

In a small bowl, dissolve yeast and honey in lukewarm water.  Let stand 10 minutes till yeast begins to work.

Beat eggs until foamy.  Add the honey, oil, 1 cup lukewarm milk, and salt, and beat until well mixed.  Add 2 cups of flour and blend in well.  Knead in by hand the 3 additional cups of flour or enough to make a workable dough.  Knead until smooth and elastic.  Place dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in bulk.  Shape as for doves; place on greased cookie sheet and let rest 10 to 15 minutes.  (The doves keep their shape better if not allowed to rise too long.  They will rise some in the oven.)  Just before baking, insert cloves or raisins (push in deeply to avoid burning or popping out) for eyes.  Brush with an egg yolk wash and sprinkle with coarse sugar, if desired.  Bake at 350 f. for 25 minutes or until golden brown.

HOW TO SHAPE DOVES

Use the above recipe or save some dough from your favorite paska recipe when you are baking.

Doves may be shaped in two ways:

1. Roll out the dough into snakes about the thickness of a finger.  Cut in strips 5 inches long, tie each in a knot.  Shape one end like a head (pinch to form beak); flatten other end to make three or four slits to form tail feathers, spreading them apart a bit.


2. Roll out the dough into snakes about the thickness of a finger; cut into 4 inch sections.  Place one strip horizontally on your work surface; lay another strip on top like a cross.  Pull the arms of the strip beneath up and cross to the opposite side) left side becomes right, right side becomes left); flatten and shape slightly as for wings.  Shape one end of the straight strip of dough like a head (pinch for a beak); flatten the other end and make three or four slits for tail feathers.


Place birds on a greased cookie sheet.  Let rise 15 minutes. (Birds will lose their shape if allowed to rise too long; they will rise a bit in the oven.)  Just before baking, form eyes by inserting cloves or raisins (push raisins in deeply to avoid burning).  Brush birds with an egg yolk wash and sprinkle with coarse sugar, if desired.  Bake at 350 F. for 20 to 25 minutes or until golden brown; watch closely so they do not burn.
« Last Edit: November 02, 2011, 08:35:01 PM by slavko »