Gluten-free Easter loaf
Recipe for gluten-free Easter loaf with flour paste on top.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 130 g mixture of raisins and candied fruit
- 150 ml of milk
- 40 g of butter
- ½ cube of yeast
- 1 bag Cinnamon sugar Liana
- 2 tbsp apple juice
- 2 tablespoons of sugar
- 1 tsp salt
Flour paste
- 1.5 PL water
- 1 PL Universal mix Liana
For rubbing
- 50 ml of water
- 1 tbsp cane sugar
- for sprinkling Bakery mix Liana
- Add some sugar, crushed yeast to 100 ml of lukewarm milk and let the yeast rise. Let the butter melt in the remaining milk. Pour apple juice over raisins and candied fruit and let stand.
- Add the ingredients for the dough, the leavened yeast to the food processor and mix the dough. Later, we mix in the fruit soaked in juice. Cover and leave to rise for 60 minutes.
- Knead the leavened dough on a floured work surface and form a loaf. Transfer to a mold greased with oil. Cover and let it rise for another 15-20 minutes.
- We mix Universal mix and water and prepare a paste, which we spray on the loaf in the shape of a cross with a microtene bag.
- Heat the oven to 220°C with a smaller baking sheet, which we place on the bottom of the oven. Before baking, sprinkle the loaf with water, put it in the oven and pour 200 ml of boiling water into the bottom tray. Bake for 10 minutes. After 10 minutes, remove the bottom sheet, reduce the temperature to 180°C and bake for 30 minutes. After baking, brush the loaf with water mixed with cane sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 130 g mixture of raisins and candied fruit
- 150 ml of milk
- 40 g of butter
- ½ cube of yeast
- 1 bag Cinnamon sugar Liana
- 2 tbsp apple juice
- 2 tablespoons of sugar
- 1 tsp salt
Flour paste
- 1.5 PL water
- 1 PL Universal mix Liana
For rubbing
- 50 ml of water
- 1 tbsp cane sugar
- for sprinkling Bakery mix Liana
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