Gluten Free and Lactose Free Easter Dove Cakes

Dough making and rising

• In a stand mixer with a hook attachment, mix in the two flours, the crumbled brewer's yeast and the granulated sugar.
• Add the oil, the eggs (bring to room temperature first), the salt and the seeds scraped from the vanilla bean.
• Heat the milk to 40°C, then pour it slowly into the mixture with the mixer still running.
• Without stopping the mixer, add the grated zest of the well-washed, untreated lemon and orange.
• Lastly, add the candied fruit chopped into small pieces.
• Wait until the dough sticks to and wraps around the hook, then move it to a lightly floured work surface and knead it until it forms a smooth ball.
• Place the dough in a bowl and put it in the over with the light on, with a small bowl of boiling water next to it. Leave to rest for two hours.

Making the doves

• When the dough has rested, divide it into precise portions: 4 pieces weighing 80g each and 4 pieces weighing 100g each.
• Each dove is made from two sausage-shaped pieces of dough.
• Place a 100g piece of dough lengthwise in a mould to form the head and tail, and place an 80g piece across it for the two wings. Let it rise for two hours.

For the topping

• When the dough has risen, beat the egg whites with a fork together with the corn flour, sugar and potato starch until smooth.
• Spread each dove with the topping.
• Cover them with coarsely chopped hazelnuts, whole almonds and the sugar sprinkles.
• Cook the doves for 20 minutes in a static oven preheated to 175°F.
• Your gluten- and lactose-free doves are ready!