Dove-shaped Italian Easter bread

Ingredients

• 300 g All purpose flour
• 130 g Candied fruit mix, chopped
• 85 ml Water
• 70 g Cane sugar
• 45 g Butter, unsalted, softened
• 2 1/4 pcs Eggs
• 2 1/4 tbsp Almond flour
• 1 1/2 tbsp Pearl sugar
• 1 1/2 tbsp Almond flakes
• 3/4 tbsp Dry yeast
• 1 1/8 tsp Orange zest, grated finely
• 1 1/2 tsp Vanilla extract
• 3/4 tsp Salt

Method

1. The night before you make the bread, prepare the starter or biga; combine 120g flour, water, and 1/8 teaspoon yeast.
2. Cover the bowl, and leave it at room temperature for up to 15 hours or so.
3. Next day, combine the bubbly starter with remaining flour, remaining yeast, salt, 70g sugar, 60g softened butter, 2 eggs, 1 egg yolk (reserve egg white), and vanilla extract in a bowl of mixer, with attached dough hooks.
4. Mix to combine, first at low speed and then increase to medium and knead for 12 minutes, stopping to scrape down the sides of bowl if needed, until dough is smooth.
5. Knead in the grated orange rind and dried fruit.
6. Cover the bowl, and let the dough rise for 2 hours or until quite puffy.
7. Divide the dough in two pieces, with one slightly larger than the other.
8. Shape one into a 24-cm log, with one tapered end; and the other into a 15-cm log.
9. Place the longest log lengthwise on a lightly greased or parchment-lined baking sheet; use the edge of your hand to form a crease in the centre.
10. Lay the shorter log crosswise across it, right at the crease.
11. Shape the shorter log into "wings" by pulling it into a crescent shape.
12. You do not have to get a real dove, just a symbolic form.
13. Cover the shaped loaf with a cover or lightly greased plastic wrap, and set it aside to rise until it's puffy for 90 minutes.
14. Towards the end of the rising time, preheat the oven to 180°C.
15. Make the topping by mixing the reserved egg white, almond flour, and remaining sugar.
16. Gently brush this glaze all over the loaf; sprinkle with the sliced almonds and pearl sugar.
17. Bake the loaf for 15 minutes, then reduce the oven heat to 160°C and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking.
18. Remove the bread from the oven, and carefully slide it onto a rack to cool.
19. Serve in thin slices.