Easter Dove "Colomba" glutenfree
Times
Preparation
2h
Baking/cooking time
55'
Ingredients
For 2 Easter Doves “Colomba” à 500g
500 g glutenfree baking mix for yeast doughs
20 g sugar
19 g fresh yeast
2 eggs
1 egg yolk
140 g water (tepid)
210 g milk (tepid)
75 g butter (soft)
40 g margarine (soft)
65 g candied fruits
Decoration
1 egg or almond glaze
Decorating sugar
Almonds
500 g glutenfree baking mix for yeast doughs
20 g sugar
19 g fresh yeast
2 eggs
1 egg yolk
140 g water (tepid)
210 g milk (tepid)
75 g butter (soft)
40 g margarine (soft)
65 g candied fruits
Decoration
1 egg or almond glaze
Decorating sugar
Almonds
Preparation
Mix the baking mix, sugar, yeast, eggs, milk and water until a dry and smooth blend has been achieved. Then add the egg yolk, butter, margarine and finally the candied fruits.
Put the dough immediately into two special moulds, eventually with the help of a pastry bag (approx. 600g of dough for one mould of 500g). Cover the moulds with clingfilm and allow the doughs to rise in a warm place (at approx. 25°C) for approx. 90 minutes until the volume has doubled in size or until it has almost reached the edge of the mould.
Before baking, gently paint the Doves with egg or almond glaze and sprinkle with decorating sugar and/or almonds.
Bake in the pre-heated oven at 175°C (upper and lower heat) for approx. 55 minutes. If the tops brown too quickly, cover with tinfoil. Let the Doves cool upside down with the help of two skewers so that the dough does not collapse again.
Put the dough immediately into two special moulds, eventually with the help of a pastry bag (approx. 600g of dough for one mould of 500g). Cover the moulds with clingfilm and allow the doughs to rise in a warm place (at approx. 25°C) for approx. 90 minutes until the volume has doubled in size or until it has almost reached the edge of the mould.
Before baking, gently paint the Doves with egg or almond glaze and sprinkle with decorating sugar and/or almonds.
Bake in the pre-heated oven at 175°C (upper and lower heat) for approx. 55 minutes. If the tops brown too quickly, cover with tinfoil. Let the Doves cool upside down with the help of two skewers so that the dough does not collapse again.
Products used
