Name: Italian Easter Bread
Yield: Makes 2 loaves
Ingredients: 3 tablespoons plus 1 teaspoon cool water; 1/4 teaspoon sugar; 1 1/2 teaspoon dry yeast; 7 tablespoons unbleached all purpose flour; 2/3 cup unbleached all purpose flour; 4 large egg yolks; 3 tablespoons cool water; 2 teaspoons sugar; 6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces; 5 tablespoons sugar; 2 large egg yolks; 2 tablespoons lukewarm whole milk; 1 tablespoon honey; 2 1/4 cups unbleached all purpose flour; 1/2 cup cool water; 1 1/2 teaspoons dry yeast; 2 cups unbleached all purpose flour; 1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces; 6 tablespoons sugar; 4 large egg yolks; 3 tablespoons lukewarm whole milk; 2 teaspoons vanilla extract; 1 1/2 teaspoons fine sea salt; 1 1/2 cups chopped candied orange peel* (about 10 ounces); 1/2 cup (about) all purpose flour; 2 dove-shaped paper baking molds (size C3); 1 cup sugar; 1/2 cup whole unblanched almonds; 3 large egg whites; 1/4 teaspoon almond extract

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