Ingredients:
- 6 oranges
- ½ cup (tea) brown sugar
- 1 packet of dry yeast
- 2 teaspoons of Carboxymethylcellulose (CMC)
- 3 eggs
- ½ cup butter (at room temperature)
- ½ cup dried fruit (tea)
- 1 cup potato starch (tea)
- ½ cup brown rice flour (tea)
- ½ cup (tea) of Uncle João Bakery Gluten Free – Rice Flour
- ½ cup almond flour (tea)
- ¼ cup (tea) of chocolate chips 80% cocoa
Preparation mode:
Scrape the peels from the oranges and set aside. Squeeze out the juice and bring to a boil with the sugar and yeast, stirring until it dissolves and forms a broth. Turn off when warm. Allow to cool for 15 minutes and mix in the CMC.
In a mixer, beat the eggs and butter until creamy. Add the orange broth, the zest and beat until it becomes a homogeneous mixture. Add the dried fruit, starch and sifted flour. Mix until all ingredients are mixed correctly.
Turn off the mixer and add the chocolate drops. The dough should be consistent and with a sticky texture. Transfer to a greased bowl and let rise for 2 hours.
Place the dough in a large traditional colomba mold or in two smaller molds. Decorate with almonds and sugar sprinkles and bake in a preheated oven at 180°C for 40 minutes or until golden.
