Colomba alle albicocche e limone SENZA GLUTINE

Colomba with apricots and lemon GLUTEN FREE. Find the full recipe here: https://www.lacassataceliaca.it/colom... You can find the detailed recipe here: https://www.lacassataceliaca.it/fr/co... ________________________________________________ → Here you can find my latest book "I miei dolci senza glutine", 99 recipes without commercial mixes: https://amzn.to/47Wq1HJ You will find 3 versions: Kindle: https://amzn.to/3EOd0m1 Color paperback: https://amzn.to/3sTqR85 Color paperback with color cover and black and white interior: https://amzn.to/3EFBkXm → Here you can find my book "30 ricette di pasta gluten free from La Cassata Celiaca" : https://amzn.to/45Sn8pP → If you liked the recipe, leave a "like" I would be happy. → If you like you can subscribe to my YouTube channel and activate the notification bell, it's free. → SUBSCRIBE TO THE CHANNEL:    / @lacassataceliaca   (if you buy a product through the Amazon affiliate link you will give me a small, but important, support. Amazon recognizes me a small percentage of the purchases you make but for you it is free) Materials used for this video: PC: https://amzn.to/3MYJ9fd Canon EOS 250D: https://amzn.to/3Riarjw Canon 50mm fixed lens: https://amzn.to/3uw2MVR Tripod: https://amzn.to/47Ne8Ty ________________ Ingredients for a 1 kg apricot and lemon colomba: 500 g Miscela Oro Grandi Lievitati di Ori di Sicilia 110 g water 170 g eggs 30 g seed oil 20 g fresh brewer's yeast 90 g soft butter (ointment) 80 g dried apricots (certified gluten free) 40 g candied lemon cubes for the aromatic mix: 2 teaspoons vanilla extract, 1 pinch of vanilla powder or the seeds of a vanilla pod (no vanillin) 10 g acacia honey (omit if using homemade candied lemon and orange) 20 g rum 20 g melted white chocolate (certified gluten free) 60 g candied orange peel or whole candied orange (homemade for me or, if purchased, that are certified gluten free) 2 g salt for the finish: 100 g milk chocolate (certified gluten free) dried apricots __________________________________ Ingredients for a 1 kg apricot and lemon colombe: Pâte : 500 g of Mélange Oro Grands Levés d'Ori di Sicilia 110 g of water 170 g of œufs 30 g of grain oil 20 g of fresh boulanger levure 90 g of beurre toffee (in pommade) 80 g of dried apricots (certified without gluten) 40 g confit citron cubes Pour the aromatic mélange: 2 coffee spoons of extra vanilla, a pinch of vanilla powder or a pinch of vanilla powder (vanilla powder) 10 g of acacia honey (otherwise you should use the freshly confited citrus cores) 20 g of rum 20 g of white chocolate fondu (certified gluten-free) 60 g candied orange peel or whole candied orange (homemade or purchased certified gluten-free) 2 g salt For the finishing: 100 g milk chocolate (certified gluten-free) dry apricots _________________________________ Ingredients for a 1 kg apricot and lemon colomba: Dough: 500 g Oro Grandi Lievitati Mix by Ori di Sicilia 110 g water 170 g eggs 30 g seed oil 20 g fresh baker’s yeast 90 g soft butter (room temperature) 80 g dried apricots (certified gluten free) 40 g candied lemon cubes For the aromatic mix: 2 teaspoons vanilla extract, a pinch of vanilla powder or the seeds of one vanilla bean (no vanillin) 10 g acacia honey (omit if using homemade candied lemon and orange) 20 g rum 20 g melted white chocolate (certified gluten free) 60 g candied orange peel or whole candied orange (homemade or store-bought, certified gluten free) 2 g salt For the topping: 100 g milk chocolate (certified gluten free) dried apricots ______________________ Ingredients for a 1 kg albaricoque and lemon dove: Mass: 500 g of Mezcla Oro Large Yeasts from Sicilian Gold 110 g of water 170 g of huevos 30 g of semi-sweet vinegar 20 g of fresh levadura 90 g of mild mantequilla (to the point of cream) 80 g dried albaricoques (certified gluten-free) 40 g cubitos of confited lemon For the aromatic mixture: 2 teaspoons of vanilla extract, a pinch of powdered vanilla or the seeds of a vanilla extract (not vanilla) 10 g of acacia honey (avoid if you use home-made confited citrus fruits) 20 g of ron 20 g of thinned white chocolate (certified gluten-free) 60 g of whole confit naranja skin or confit naranja (homemade or purchased, certified gluten-free) 2 g of salt For the cover: 100 g of chocolate con leche (certified gluten-free) second albaricoques