Spring Dove Breads
rec.food.cooking/Kate Connally (2000)
Makes 1 dozen rolls

1/2 cup whipping cream
1/3 cup sugar
1/2 tsp. salt
1/2 tsp. cardamom
1 pkg. active dry yeast
1/4 cup warm water
3 eggs
4 cups flour
24 raisins
12 whole almonds, blanched and lightly toasted
1 egg yolk beaten with 1 Tbsp. water

Melt butter and stir in cream, sugar, salt, and cardamom. Let cool to lukewarm.

Meanwhile, in large mixing bowl, combine yeast and warm water. Let stand 5 minutes to soften. Add the cooled butter mixture, eggs, and 2 cups of flour. Mix until well blended. Gradually stir in about 1 cups more flour to make a stiff dough. Turn dough out onto a floured pastry cloth and knead until smooth and slightly elastic (about 10 minutes), adding more flour as needed to prevent sticking. Place dough in a greased bowl, turning to grease top. Cover bowl with plastic wrap and a tea towel and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down, divide into 12 equal portions. Working with one portion at a time, break off a 3/4-inch ball for dove's head. Set aside. Roll remaining portion of dough into a 9-inch-long tapering rope that measures about 1/2-inch in diameter at one end and 1 inch in diameter at the other end. Tie an overhand knot at the thin end. For dove's tail, make several slashes in the wide end of the rope to resemble feathers. Shape the reserved ball of dough for the dove's head by forming it into a smooth tear-shaped drop. Settle the head into the cavity of the dough knot, which has been moistened slight with water, pressing down lightly to secure. Make small slashes on each side of the head and insert raisins for eyes.

At the front of the head, make a small slash and insert wide end of almond for a beak. Repeat with remaining dough, placing bodies of doves at least 2 inches apart on greased baking sheets. Cover doves with tea towels and let rise in a warm place until puffy, about 45 minutes.

Before baking, push raisins and almonds back into head to secure. Brush rolls all over with egg yolk mixture. Bake in a 375F oven until golden, about 12-15 minutes. Serve warm.