Easter Dove (Colomba Pasquale)

Sprinkle yeast over water in a cup; stir until yeast is dissolved. Reserve.

Scald milk in small saucepan; remove from heat. Stir in butter and sugar. Transfer to small bowl; cool to lukewarm.

Beat whole eggs, egg yolk, vanilla, salt, and the lemon and orange zest in large bowl until thoroughly blended. Stir in dissolve yeast, cooled milk mixture, and 1-1/2 cups of the flour. Beat with spoon until smooth. Gradually stir in as much of the remaining flour as needed to make a soft dough.

Knead dough on lightly floured surface, adding as much of the remaining flour as needed to prevent sticking. Knead until dough is smooth and elastic, about 10 minutes. Toss raisins, candied fruits, in 1 tablespoon of flour in a small bowl. Knead into dough, 1/4 cup at a time, until evenly distributed. Shape dough into ball; place in buttered bowl. Let rise in warm place, loosely covered, until doubled, about 1-1/2 hours.

Punch down dough; divide in half; let stand, covered, 5 minutes. Place each piece of dough on a lightly buttered baking sheet. Shape into bird shape. Let rise in warm place, loosely covered, until doubled, about 1 hour.

Heat oven to 350°. Bake until breads are browned, about 15 minutes. Cool completely on wire racks before serving. Bread will keep at room temperature, wrapped well, up to 2 days.