Easter doves

Panettone Mix: 10 kg
Butter: 2 kg
Yeast: 0,6 kg
Water: 4,2 L 
Bassinage water: 0,6 to 0,8 L
Dried fruits: 4,6 kg 

Base temperature: Mixer 70-72°C and Spiral 76-78°C. 
Kneading: 

• First speed:
  • Mixer: 5 minutes with the butter and all the water from the start.
  • Spirale : 5 minutes without the butter and with 4.2 L of water.
• Second speed:
  • Mixer: 22-24 minutes (until dough detaches) and finish with the fruits for 1 minute on 1st speed.
  • Spirale : 15 minutes (until dough detaches), add the butter and knead for 5–6 minutes.
• Mix (with a water spray if needed) for 3 minutes on 2nd speed.
• Finish with the fruits for 1 to 2 minutes on 1st speed.

Dough temperature: 26-28°C.
First fermentation: 45-60 minutes. 
Scaling: divide into 250 g and 2 pieces of 125 g each (for 500 g Easter doves).
Intermediate proofing: 10-15 minutes. 
Shaping: shape the dough pieces, using the largest for the body of the doves and the other two for the wings, then place them in the molds.
Final fermentation: 1h30 at 28°C or during 16 hours at 4°C, then 1h30-2h at 28°C.
Charging the oven: decorate the top with the topping of your choice (macaronade, powdered sugar, chocolate, etc.), then bake.
Baking: 35-40 minutes at 150°C in a ventilated oven.