Ingredients

Source

Directions

:For step 1 (Making starter):
:Stir in yeast into water. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 3,5 hours. (Initially, the starter is firm and compact, but it softens and becomes puffy and spongy after rising.)

:For step 2:
:Attach dough hook to mixer. Add all ingredients in step 2 into the mixing bowl and add starter in pieces. Mix first at low speed, than at medium speed until you get a smooth, shiny and non sticking dough. Cover and let rise in the frigde over night.

:For step 3:
:The next morning reattach clean dough hook. Add first the butter in step 3 to dough; beat until blended. Than add cherries and at least the cocolate chips. Beat at low speed until smooth. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 25 cm logs. Arrange each log in in a greased and lined doveshaped mold, curving ends to fit into the wing. Roll each remaining dough piece into 28 cm long logs, slightly tapered at ends and fill the body. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 1 3/4 hours.

:For step 4 (Glaze and baking):
:Preheat oven on rack in to 190 °C. Finely grind sugar and whole almonds in processor. Add egg white; blend 10 seconds. Spoon the almond glaze over. Sprinkle each with sliced almonds and crystal sugar. Sift powdered sugar over. Slide mold on baking sheet Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack.

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