Easter Colomba

Easter Colomba


Ingredients:​ 

  • 475g gluten free white bread flour​
  • 1 sachet fast-action dried yeast ​
  • 1/2 teaspoon salt​
  • 1 teaspoon orange blossom​
  • 100g caster sugar​
  • 100g plant-based butter, melted​
  • 1 large orange, juiced ​
  • 275ml plant-based milk, lukewarm ​
  • 3 x  NOMO Creamy Choc bars​ 

To finish:​ 

  • 1 x NOMO Choc Fudge bar​
  • 1 x NOMO Creamy Choc bar, grated​
  • NOMO Choc Bunnies​ 

Method:​ 

  1. Make the dough. Add the yeast, sugar, plant-based milk, orange juice and orange blossom to the bowl of a stand mixer. Mix for a few mins until well combined. Add the vegan butter, flour and salt and knead for 5 mins. Add the chopped NOMO creamy choc and knead for a further minute. Leave to prove for a couple of hours until doubled in size.​
  2. Transfer the dough to the Colomba cake mould. Leave to prove in a cool place for 12 hours.​
  3. Bake in a preheated oven to 200°C/180°C fan for 40 mins. Cover with foil if starts to over-brown.​
  4. Leave to cool down completely before decorating.​
  5. Melt 150g NOMO Choc Fudge then pour over the Colomba.​
  6. Decorate with NOMO Creamy Choc shavings and NOMO Cookie Dough and Choc Fudge Bunnies.​ 

Enjoy!​ 


Recipes