Lightness, goodness and taste represent the common thread in my kitchen! And this also applies to the most important holidays such as the "now imminent Easter! Among my recipes, however, there is no" traditional "vegan proposal to sweeten the palate at the end of the Easter lunch. What's better than the dove? Let's find out together what are the ingredients we need to prepare the sweet vegan colomba!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 303 KCal Calories per serving
-
Ingrediants
For the leavening
- 1 teaspoon of barley malt
- Organic food: 100 g of Manitoba flour
- 100 ml of water
- 7 g of brewer's yeast
For coverage
- Organic food: 30 g of apricot jam
- Whole food, organic: 30 g of cane sugar
- 30 g of almonds
For the main dough
- 110 ml of water
- 120 g of sultanas
- 4 g of brewer's yeast
- Untreated lemon zest
- 1 pinch of salt
- 50 g of cocoa butter
- Whole food, organic: 80 g of cane sugar
- 150 g of wholemeal flour
- Organic food: 200 g of Manitoba flour
Materials Needed
- Bowls of various sizes
- Wooden spoon
- Dove-shaped mold with a capacity of 750 ml
- Scale weighs food
- Sieve
- Brush
- Transparent film
Preparation
- Start with the preparation of the leavening. Sift the organic Manitoba flour into a bowl. Dissolve the fresh brewer's yeast in warm water, together with a teaspoon of barley malt. Add the fresh water with the yeast to the flour and mix with a wooden spoon to obtain a sticky but lump-free batter. Cover with cling film and leave to rise in a warm environment for about an hour, until doubled in volume.
The alternatives OK
As an alternative to fresh brewer's yeast, it is possible to use 2 g of dry brewer's yeast or fresh sourdough (in doses equal to 30% of the total weight of the flour).
A valid substitute for barley malt is whole cane sugar.
For the leavening, we recommend the specific use of Organic Manitoba flour (the same that is used to prepare seitan): this flour, being rich in gluten, is particularly suitable for giving strength and tenacity to rather heavy leavened doughs, especially if composed of wholemeal flours (rich in fiber and low in gluten). The presence of Manitoba flour guarantees a very soft, high and soft final dough.- Now devote to the preparation of the main dough. Soften the raisins in warm water and leave to soak for about ten minutes.
- In a bowl, sift the Manitoba flour and combine the whole wheat flour, the brown sugar and the salt. Wash and dry an organic lemon, then grate the zest and add it to the powders. Dissolve the fresh brewer's yeast in warm water and add the liquid to the center of the powders. Drain the raisins from the soaking water and add it to the flours.
- Melt the cocoa butter in a saucepan or in the microwave. Mix the cocoa butter with the rest of the ingredients. Add the leaven (which in the meantime will have assumed a soft and voluminous consistency) and mix all the ingredients until you get a soft and velvety, non-sticky dough. If necessary, add a little more wholemeal flour.
- Place the dough in a bowl and let it rise until doubled in volume (2-3 hours).
The advice Ok
The most suitable place for leavening is the oven, which is warm but off. Before letting any dough with brewer's yeast rise, it is therefore advisable to heat the oven to 180 ° C for 2-3 minutes. After that, the oven must be turned off and the dough can be left to rise.- Pick up the dough, knead it quickly and roll it up to form a sausage. Take two balls just under a fisted size, and place them inside the dove-shaped mold, in the head and tail area. Place the remaining dough in the mold, in the area of the "body" of the dove.
- Leave the dough to rise again, in a warm place away from the air, until the dough comes out of the mold (about 2 hours).
- Preheat the oven to 180 ° C.
- Very gently brush a layer of organic apricot jam on the entire surface of the dove. Sprinkle with whole cane sugar, then finish with whole almonds.
- Bake the colomba in a preheated oven at 180 ° C for about 30 minutes.
- Leave to cool and serve.
- The vegan dove can now be stored for 3 days, closed in a plastic bag.
Alice's comment - PersonalCooker
What did I tell you? With a little imagination, even the most classic desserts can be adapted to various eating habits! And I must say that this vegetable colomba is not only good, but is also much lighter than traditional ones. Seeing is believing!Nutritional values and Health Comment on the recipe
The Vegan Colomba is a sweet food without ingredients of animal origin. The energy intake is considerable and calories are mainly provided by carbohydrates, followed by fats and finally by proteins. Cholesterol is absent and fiber is quite high.
The Vegan Colomba is a suitable food for the diet against hypercholesterolemia, while it does not lend itself to that for type 2 diabetes and hypertriglyceridemia. It is also suitable for the diet against lactose intolerance but not for celiac disease.
The average portion is around 30g (90kcal).
