Pre-dough working procedure:

Knead all ingredients except butter until smooth and dry. Then incorporate the butter and knead until an elastic mass is obtained. (Dough temp 28°C)

Allow dough to rise in cell at 27/30°C for 10/12 hours for NATURAL LEVITATION and about 2 hours for DAIRY LEVITATION, until dough has risen fivefold; it is recommended to perform the LEVITATION TEST by placing 300g of dough in a 1L jug; use the dough only when the leavened product comes out of the jug.

Dough processing procedure:

Knead pre-dough and flour until well formed; in sequence add the other ingredients in the order given in the recipe.Final temperature 29/30°C. Allow to proof for 45 to 60 minutes in cell at 30°C.

For a 1kg dove break into pieces of about 460g, preform giving a slightly elongated shape, and after 5 minutes finish forming by stretching so the dough can fill the ramekin.

Introduce the first piece for the wings forming a horseshoe, crush the part of the center cross and place the piece forming the body. Let rise in cell at 27/30°C with 70/80% R.H. for about 5 hours for NATURAL LEVITATION and 3 hours for DAILY LEVITATION.

Once risen, let the skin form on the surface and glaze as desired.