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Coconut Ciambellone

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Coconut Ciambellone

Features:
  • Gluten Free
Cuisine:
  • Easy

Ingredients

Directions

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Today we find a great availability of gluten free flour for baking and making pasta. The combination  with coconut is amazing … it is like a trip to the tropics in a slice of this ciambellone!

Buongiorno!….. but first a coffe!

Steps

1
Done

Preheat oven to 180*. Grease and flour a 24 cm bundt tin.
Place coconut meat or dry coconut and coconut oil with 50 ml of milk in a food processor fitted with blade. Process for 5 minutes.
Place eggs and sugar in the planetary's bowl and mix for 10 min. Add in the bowl the coconut mixture and mix. Melt the yeast bag in 100 ml milk and add the mixture into the planetary's bowl. Slowly add flour and work the semi-liquid dough in the planetary until well combined.
Pour the ciambellone's dough into the tin.
Bake for 45 minutes. Cool in the tin for 15 minutes, turn out.
Finish with a dusting of icing sugar.

Annapaola

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