Gluten-free and Lactose-free Colomba

Preparation

1. STEP 1 OF 9

   Glaze procedure: ~Combine all ingredients and leave covered in the fridge or in a not too warm place

2. STEP 2 OF 9

   Colomba procedure: ~Mix the softened butter with honey, citrus zests, vanilla, and the vial.

3. STEP 3 OF 9

   Dissolve the yeast with lukewarm water and pour in all the flour, slowly add the eggs in a stream, the salt, and the flavored butter (a little at a time)

4. STEP 4 OF 9

   Once everything is combined, add raisins and chips.

5. STEP 5 OF 9

   On a greased surface and with oiled hands, place the dough and divide it in two.

6. STEP 6 OF 9

   Shape into two "sausages" that are overlapped in the mold forming a cross (they must be long enough to reach the edges of the mold)

7. STEP 7 OF 9

   Place the mold with the dough in a cake carrier whose lid should be steamed (place a pot of water to heat and pass the lid of the cake carrier over it so it condenses).

8. STEP 8 OF 9

   Close and place in the oven (preheated to 25°C) with the light on for 2 hours. Glaze and bake for 60 min at 150°C.

9. STEP 9 OF 9

   Place upside down by skewering it with rods and let it cool. Now just enjoy it!

Suggestions

• Colomba mold

General Information

Analysis

Macronutrients (100 gr)