4 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 tablespoons grated lemon peel
1 package Fleischmann's® Rapid Rise Yeast*
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
3 eggs, at room temperature
12 almonds
24 raisins
Servings: 12
1. Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt, lemon peel and yeast. Heat water, milk and butter until hot to touch (125º to 130ºF); stir into dry mixture. Mix in 2 eggs and enough reserved flour to make soft dough. Knead on lightly floured surface 8 to 10 minutes, until smooth and elastic. Cover; let rise 10 minutes.
2. Divide dough into 12 pieces. Roll one piece to 10-inch rope which is slightly thicker at both ends; tie knot at center. To form dove tail, flatten lower, thick end of knot; with sharp knife make 2 cuts and fan out to resemble feathers. Shape upper thick end of rope into round shape for head. Repeat with remaining dough pieces. Make small cut in front of each head; insert wide end of almond for beaks. Make additional two cuts on sides of each head; insert raisins for eyes.
3. Place on greased baking sheets; cover. Let rise in warm, draft-free place until doubled in size, about 45 minutes. Lightly beat remaining egg; brush on rolls. Press almonds and raisins in dough to secure. Bake at 375ºF for 15 minutes or until done. Remove from sheets; cool on wire racks.
Yield: 12 Doves
Baking Time: 15 minutes
Notes: *To use Fleischmann's® Active Dry Yeast: Dissolve yeast in 1/4 cup warm water. Heat remaining water, milk and butter until lukewarm; add to dissolved yeast with sugar, salt, lemon peel and 3 1/2 cups flour. Beat well. Mix in eggs and enough remaining flour to make soft dough. Knead as above. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake as directed.
1/2 cup sugar
1 teaspoon salt
2 tablespoons grated lemon peel
1 package Fleischmann's® Rapid Rise Yeast*
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
3 eggs, at room temperature
12 almonds
24 raisins
Servings: 12
1. Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt, lemon peel and yeast. Heat water, milk and butter until hot to touch (125º to 130ºF); stir into dry mixture. Mix in 2 eggs and enough reserved flour to make soft dough. Knead on lightly floured surface 8 to 10 minutes, until smooth and elastic. Cover; let rise 10 minutes.
2. Divide dough into 12 pieces. Roll one piece to 10-inch rope which is slightly thicker at both ends; tie knot at center. To form dove tail, flatten lower, thick end of knot; with sharp knife make 2 cuts and fan out to resemble feathers. Shape upper thick end of rope into round shape for head. Repeat with remaining dough pieces. Make small cut in front of each head; insert wide end of almond for beaks. Make additional two cuts on sides of each head; insert raisins for eyes.
3. Place on greased baking sheets; cover. Let rise in warm, draft-free place until doubled in size, about 45 minutes. Lightly beat remaining egg; brush on rolls. Press almonds and raisins in dough to secure. Bake at 375ºF for 15 minutes or until done. Remove from sheets; cool on wire racks.
Yield: 12 Doves
Baking Time: 15 minutes
Notes: *To use Fleischmann's® Active Dry Yeast: Dissolve yeast in 1/4 cup warm water. Heat remaining water, milk and butter until lukewarm; add to dissolved yeast with sugar, salt, lemon peel and 3 1/2 cups flour. Beat well. Mix in eggs and enough remaining flour to make soft dough. Knead as above. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake as directed.
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