1/2 c. warm water
1/2 c. warm milk
1/4 c. softened butter or margarine
1 1/2 to 1 3/4 Tbsp. beaten egg
1 1/2 tsp. almond extract
1/4 c. sugar
1 tsp. salt
3 to 3 1/2 c. flour (use the least measurement, add more flour 1 Tbsp. at a time as needed during mixing)
2 1/4 tsp. active dry yeast
Add ingredients to bread machine pan in order listed and set for the dough cycle. When cycle has ended, remove dough and divide into 9 pieces.
To shape the doves, for each piece into a pencil shaped 10 inch roll which is slightly thicker at both ends; tie in knot. To form tail, flatten lower end of know and make slashes to resemble feathers. Shape upper thick end of know into a round head shape.
Place on greased cookie sheet. Cover lightly and let rise in a warm place until doubled in size, about 25 to 35 minutes. Heat oven to 375 degrees; bake 14 to 18 minutes until golden brown.
GLAZE & FINISHING TOUCHES:
2 Tbsp. margarine or butter, softened
1 Tbsp. honey
9 slivered almonds
powdered sugar, if desired.
In a small bowl, combine margarine and honey; brush over doves immediately after removing from oven. Return to oven and bake an additional 5 minutes. While still hot, place currants on doves to resemble eyes. Insert slivered almonds to resemble beaks. Remove from cookie sheets; cool on whire racks. Sprinkle lightly with powdered sugar, if desired.