Eliska
Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
Tip from you
Gluten-Free Braided Easter Wreath
Psyllium husk
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150ml water
1.5 tbsp Psyllium HUSK
Leaven
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50 g Liana Bakery Mix
1 tsp granulated sugar
100 ml whole milk (lukewarm)
20 g fresh yeast
Dough
- 450 g Liana Bakery Mix
- 60 g granulated sugar
- 1 large egg (or 2 smaller eggs, approx. 65–70 g)
- pinch of salt
- 110 ml whole milk
- 80 ml oil
- ½ tsp nutmeg
- ½ pack Liana Lemon Icing
- prepared psyllium husk
- ready-made sourdough
- 1 tbsp Liana Dark Cocoa 10-12% - up to 1/3 of the dough
To finish
- 1 egg yolk
- 2 tbsp water
- a handful of almond flakes
- 1 tbsp jam (apricot or orange)
Nakúpiť Liana produkty z receptu
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Psyllium husk: Mix water with psyllium and let stand for about 15 minutes until a gel forms.
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Sourdough: Mix all the ingredients for the sourdough in a bowl and let it rise for about 15 minutes.
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Dough: In a large bowl, combine all the ingredients for the dough, add the prepared yeast and gel and knead a smooth dough. Divide the dough into three parts. Add cocoa to one part. Let it rise for 30 minutes (no more)! The dough will not rise significantly, but it will be more elastic and easier to work with.
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Shaping: Make two strands of light dough and one strand of cocoa dough. Braid them and shape into a wreath. Leave the wreath to rise on the baking sheet for about 20 minutes.
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Baking: Preheat the oven to 200 °C. Brush the wreath with a mixture of egg yolk and water, sprinkle with almond flakes and bake at 180 °C for about 10 minutes with the jam. Continue baking for another 15 minutes without the jam, until the wreath is golden brown. Before the end of baking, brush the wreath with a mixture of egg yolk, water and jam and return to the oven for another 3 minutes.
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After baking, remove the wreath from the oven and let it cool on a wire rack.
Decoration tip:
Good tips:
Prihláste sa, ak chcete pridať hodnotenie.
Psyllium husk
-
150ml water
1.5 tbsp Psyllium HUSK
Leaven
-
50 g Liana Bakery Mix
1 tsp granulated sugar
100 ml whole milk (lukewarm)
20 g fresh yeast
Dough
- 450 g Liana Bakery Mix
- 60 g granulated sugar
- 1 large egg (or 2 smaller eggs, approx. 65–70 g)
- pinch of salt
- 110 ml whole milk
- 80 ml oil
- ½ tsp nutmeg
- ½ pack Liana Lemon Icing
- prepared psyllium husk
- ready-made sourdough
- 1 tbsp Liana Dark Cocoa 10-12% - up to 1/3 of the dough
To finish
- 1 egg yolk
- 2 tbsp water
- a handful of almond flakes
- 1 tbsp jam (apricot or orange)
Nakúpiť Liana produkty z receptu
Products to recipe
