Easter dove

INGREDIENTS FIRST DOUGH: 150 g water 170 g sugar 35 g yeast 400 g strong flour 200 g egg 250 g butter 1 vanilla bean INGREDIENTS SECOND DOUGH: 100 g strong flour 35 g sugar 45 g egg 50 g butter 10 g salt 1 vanilla berry 50 g of grated orange peel 300 g of slices of candied orange peel in syrup Toschi INGREDIENTS FOR THE GLAZE: 3 egg whites 120 g of icing sugar 120g ground almonds DECORATING: granulated sugar almonds in twill not blanched almonds PROCEDURE: For the first dough: Dissolve yeast in water and sugar and add the egg yolks and flour. Begin to knead the mixture, adding the butter and vanilla seeds until the dough is smooth and homogeneous. Let rise for 15 hours at room temperature, covered with a cloth, until the mixture has tripled. For the second dough: reshuffle the first mixture with the aid of the flour to detach more easily from the bowl. Combine egg yolks, room temperature butter, sugar, vanilla seeds and salt until the end. Knead for 20 minutes and add the candied orange peel in syrup Toschi diced and grated orange peel. Divide the dough into four pieces and let rise for 6-7 hours at 30 °. Bake for one hour at 180 °.