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1
To make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer.
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2
Process on dough/manual cycle.
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3
To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth.
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4
Form into 1/2-inch balls; set aside.
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5
To shape: When cycle is complete, remove dough to floured surface.
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6
If necessary, knead in additional flour to make dough easy to handle.
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7
Divide dough in half.
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8
For wings, roll one half of dough to 10 x 5-inch oval.
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9
Arrange in center of greased large baking sheet, curving ends downward.
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10
For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval.
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11
Fold over top third of triangle from left to right; shape to form dove head.
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12
Fold over bottom third of triangle from right to left to form tail.
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13
With sharp knife, slash wings and tail at 1-inch intervals to form feathers.
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14
Lightly beat reserved egg white; brush on dough.
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15
Arrange almond paste balls, 1/2 inch apart, on body, tail and wings.
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16
Press one slivered almond into each ball.
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17
Press clove into head for eye.
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18
Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
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19
Bake at 325 degrees F for 35 to 40 minutes or until done.
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20
Remove from pan; cool on wire rack.
