Easter Dove

First Knead:
2¾ cups all-purpose flour (or 00 flour)
⅔ cup granulated sugar
1¼ tsp active dry yeast
2 tsp orange zest
2 tsp lemon zest
1 tsp vanilla extract (or seeds from 1 Tahitian vanilla bean)
⅓ tsp fine salt
1¾ cups room-temperature water

Second Knead:
½ cup all-purpose flour
2 large eggs
7 tbsp unsalted butter, room temperature
¼ cup candied orange peel, diced
¼ cup sultanas (golden raisins), soaked

Glaze:
¾ cup peeled almonds
⅓ cup brown sugar
3 tbsp cornstarch
¼ cup egg whites (about 2 large egg whites)

Almond Paste:
2½ tbsp granulated sugar
½ cup peeled almonds

Garnish:Pistachio cream (1 jar, as needed), Toasted unsalted pistachios (to taste), Sabatino truffle honey (to taste)

1. First Knead: In a stand mixer, combine flour, sugar, yeast, citrus zest, and vanilla. Mix with a dough hook on low, gradually adding water. Knead for 5 minutes. Add salt, then knead another 5 minutes until smooth and elastic. Transfer to an oiled bowl, cover, and let rise for about 2 hours or until doubled.
2. Second Knead: Return dough to the mixer. Add remaining flour and beaten eggs one at a time. Mix in softened butter gradually. Once incorporated, add candied orange peel and soaked raisins. Knead for 2 more minutes. Cover and let rise for 2 hours.
3. Shape: Divide into two equal parts (or keep whole), shape into cylinders, and place in dove molds. Cover and let rise for 2 more hours.
4. Glaze: Blend almonds, brown sugar, and cornstarch in a food processor. Add egg whites and process until smooth. Spread glaze over the dough before baking.
5. Bake: Preheat oven to 320°F (160°C) with fan. Bake for about 60 minutes, until golden and a toothpick comes out clean. Cool completely on a wire rack.
6. Finish: Once cooled, spread with pistachio cream, top with toasted pistachios, and drizzle with truffle honey.