Gluten-Free Braided Sweet Bread
500 g Liana Bakery mix
180 ml milk
80 g butter at room temperature
5 tbsp sugar
42 g yeast (1 cube)
a pinch of salt
2 egg yolks
oil for greasing the table, dough
Christmas egg
Nakúpiť Liana produkty z receptu
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Prepare a sourdough starter from lukewarm milk and yeast, and let it rest for about 10 minutes.
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In a bowl, mix Liana Bakery mix , egg yolks, butter, salt and sugar. Finally, add the yeast (yeast in milk). Mix everything by hand or in a mixer and pour in the rest of the milk. Mix until the dough comes away from the walls. Then cover and let it rise for about 1 hour.
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Grease the dough, your work surface and your hands well with oil. Divide the dough into 6 equal parts and roll each one into long strands. Braid them together by crossing your hands — the side strand always goes toward the center. Tuck the ends underneath the braided loaf (see video).
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Brush the braided loaf with egg and let it rise for another 30 minutes.
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Bake for 10 minutes at 200°C, then reduce the temperature to 170–175°C and bake until golden brown, approximately 40–50 minutes.
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After baking, brush it with egg again and let it cool completely before slicing. If it is a little firmer the next day, just warm it briefly before serving.
You can easily use this dough to make sweet rolls or brioche buns. Gently work the risen dough on a floured surface, divide it into smaller pieces and shape. For brioche buns, roll a piece of dough and tie it into a knot. For sweet rolls, roll out a triangle, shape it like a crescent roll and bend slightly into a horseshoe shape.
This braided sweet bread is perfect for making gluten-free bread pudding. You can find the recipe here .
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500 g Liana Bakery mix
180 ml milk
80 g butter at room temperature
5 tbsp sugar
42 g yeast (1 cube)
a pinch of salt
2 egg yolks
oil for greasing the table, dough
Christmas egg
Nakúpiť Liana produkty z receptu
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