Gluten-free Easter Colomba
In collaboration with Anna Morini
Source: https://www.meranermuehle.it/rcp_recipe/gluten-free-easter-colomba
Total time
2 Hours
40 Minutes
Baking/cooking time
60 Minutes
Rest time
60 Minutes
Ingredients
for 3 350 g stamps
| FOR THE DOUGH | ||
| 500 | g | Mix sweet yeast pastries gluten-free |
| 360 | ml | water |
| 120 | g | soft butter |
| 2 | eggs | |
| 3 | egg yolks | |
| 120 | g | chocolate chips or candied orange |
| 50 | g | honey |
| 1 | unwaxed orange, zest | |
| 1 | vanilla pod, seeds | |
| FOR THE GLAZE | ||
| 50 | g | almond flour |
| 80 | g | powdered sugar |
| 30 | g | egg white |
| 8 | g | cornstarch |
Preparation
- Mix honey with orange zest and vanilla. Lightly beat the eggs and combine with the Sweet Yeasted Dough Mix. Add the flavouring and the water in which the yeast has been dissolved.
- Mix in a stand mixer using the paddle attachment for about 10 minutes. Gradually incorporate the soft butter and continue mixing until fully absorbed. Add chocolate chips or candied orange. Obtain a soft, slightly sticky dough.
- Transfer the dough into colomba molds, using about 720 g for 500 g molds or about 460 g for 350 g molds. Allow to rise in a switched-off oven with the light on for about 1 hour, until doubled in volume.
- Preheat the oven to 160 °C (320 °F), lightly spray water inside to create humidity, and bake in conventional mode for 50–60 minutes.
Tip:
Prepare the glaze by mixing almond flour, powdered sugar, and egg white. Let rest in the refrigerator for at least 2 hours, then spread over the surface after proofing and before baking. Decorate with almonds and pearl sugar.
In collaboration with @io_speriamo_che_celiacavo
CATEGORY
