Gluten -free Easter dove - the Italian Easter Brioche to enjoy

The Colomba Pasquale is a traditional Italian brioche in the shape of a dove, a symbol of peace and rebirth, tasted during the Easter holidays. Originally from Lombardy, this soft brioche is cousin of Panettone, but is distinguished by its citrus notes and its crunchy almond frosting. Good news for gluten intolerant people: it is quite possible to prepare it in a gluten -free , without losing anything from its softness or its flavors. Scented with orange and vanilla, garnished with candied fruit and surmounted by a delicious crunchy almonds, this Pascale brioche is perfect for accompanying a tea or closing a festive meal. Prepared house, it can be kept 2 or 3 days in an airtight container. We can also freeze it in slices, a beautiful way to honor the Italian tradition while respecting a gluten -free diet.

Preparation time 20 mins

Cooking time 40 mins

Rest time 2 hrs

Total time 3 hrs

Difficulty: intermediary

Servings: 8

Ingredients

For the dough

300 g gluten -free flour (mix bread)
10 g dry baker's yeast (gluten -free)
60 ml of lukewarm milk (or vegetable milk)
80 g of sugar
3 eggs eggs
1 egg yolk
80 g soft butter (or vegetable margarine)
Grated zest of orange and lemon
1 tsp vanilla extract
80 g of candied fruit (orange, lemon ...)

For frosting

1 egg white
40 g icing sugar
30 g almond powder
Whole almonds and pearl sugar to decorate

Preparation

1
Activate the yeast: In a bowl, mix the warm milk with the dry yeast and a teaspoon of sugar. Leave to foam 10 minutes.
2
Prepare the dough: in a large bowl, whisk the eggs, sugar, zest and vanilla. Add the gluten -free flour, then the activated yeast. Knead in a mixer or by hand.
3
Add the butter little by little, until a homogeneous and flexible dough is obtained. Add the candied fruit.
4
Cover and let rise in a lukewarm place for 1:30 (the dough should double in volume).
5
Put the dough on a baking sheet (on parchment paper) and make a sort of dove: I did like a cross and it was a little hooked while cooking. Leave to rise for another 30 min.
6
Prepare the frosting: beat the egg white with icing sugar and almond powder. Divide on the brioche, then decorate with whole almonds and pearl sugar.
7
Bake at 170 ° C (touring heat) for 35 to 40 minutes. Cover with aluminum paper if the top dore too quickly.
8
Let cool before unmolding. You can eat it at room temperature.

Keywords: gluten -free Easter brioche, gluten -free Italian recipe, gluten -free pascale dove, traditional Easter dessert, Italian Easter cake, Easy Colomba without gluten, Italian Easter recipe

Read it online: https://glutenevasion.fr/recette/colombe-de-paques-sans-gluten-la-brioche-de-paques-italienne-a-savourer/