Colomba
For the poolish mix all ingredients together and set apart for 1.5 hours so it can double. Best in a warm place.
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Cooking tools:
- Colomba mold
- Oven
- Mixing bowl
- Spoon
- Spatula
- Toothpick
Ingredients
- 100 g flour ((made of rice flour, starch and xantam gum))
- 100 ml water (lukewarm)
- 9 g yeast (gluten free)
- 100 g ghee
- 100 g raw honey
- 130 ml almond milk
- 130 ml coconut creme
- 1 egg
- 2 egg yolks
- 250 g flour ((made of rice flour, starch and xantam gum))
- 25 g almond meal
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp lemon zest
- 1 tsp orange zest
- 100 g whole almonds
- 1 egg white
- 50 g sugar ((e. g. Sukrin))
- 1 tbsp water
- 1 handful almonds
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