Ricetta senza glutine, colomba senza glutine, pasqua senza glutine, colomba senza lattosio

Lactose Free Easter Dove Cakes

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Sonia Peronaci

Celebrate Easter the Italian way with these classic delicacies – Sonia Peronaci wanted to try her hand at gluten- and lactose free Easter Dove Cakes: suitable for those who suffer from food intolerances and celiac disease. Delicious!

Ingredients

For the dough:
100 g Mix C - Mix Pâtisserie
180 g Mix it! Universal
12 g brewers' yeast
4 g salt
110 ml rice milk
50 g honey
30 g caster sugar
60 ml sunflower seed oil
2 (M) eggs
1 vanilla pod
grated zest of an unwaxed orange
grated zest of an unwaxed lemon
50 g candied orange peel
50 g candied citron
For the glaze / icing:
30 g egg whites
15 g whole peeled almonds
15 g hazelnuts
60 g caster sugar
5 g corn flour
5 g potato starch
20 g pearl sugar

Preparation

Dough making and rising

  • In a stand mixer with a hook attachment, mix in the two flours, the crumbled brewer's yeast and the granulated sugar.
  • Add the oil, the eggs (bring to room temperature first), the salt and the seeds scraped from the vanilla bean.
  • Heat the milk to 40°C, then pour it slowly into the mixture with the mixer still running.
  • Without stopping the mixer, add the grated zest of the well-washed, untreated lemon and orange.
  • Lastly, add the candied fruit chopped into small pieces.
  • Wait until the dough sticks to and wraps around the hook, then move it to a lightly floured work surface and knead it until it forms a smooth ball.
  • Place the dough in a bowl and put it in the over with the light on, with a small bowl of boiling water next to it. Leave to rise for four hours.

Making the doves

  • When the dough has risen, divide it into precise portions: 4 pieces weighing 80g each and 4 pieces weighing 100g each.
  • Each dove is made from two sausage-shaped pieces of dough.
  • Place a 100g piece of dough lengthwise in a mould to form the head and tail, and place an 80g piece across it for the two wings.

For the topping

  • Beat the egg whites with a fork together with the corn flour, sugar and potato starch until smooth.
  • Spread each dove with the topping.
  • Cover them with coarsely chopped hazelnuts, whole almonds and the sugar sprinkles.
  • Cook the doves for 20 minutes in a static oven preheated to 175°F.
  • Your gluten- and lactose-free doves are ready!
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