We finally managed to come up with a delicious recipe for sweet, gluten-free yeast dough. With it you can bake this delicious, soft, Italian Easter bread. It's that easy...
Ingredients: (for 3 Easter breads)
- 540 gluten-free Bürli rolls organic baking mix
- 520 ml milk
- 80 grams of butter
- 80 g cane sugar or alternative
- 1 egg
Mix the milk and sugar at room temperature.
Add the butter, egg and gluten-free Bürli baking mixture and knead into a smooth dough.
Pour the dough into an oiled bowl, cover and let rise in a warm place for about 1 hour. (I often leave it in the fridge overnight and process it the next day.)
For the Easter wreaths, divide the dough into 3 parts. Gradually process each dough. Meanwhile, leave the dough covered in the bowl.
Knead each part well and divide again into 2 parts. Roll each of these into strands about 30 cm long, wrap them around each other and shape them into a wreath.
Brush the wreath with egg yolk and place a raw egg in the middle.
When all 3 wreaths are done, bake them in a preheated oven at 175 degrees for about 45 minutes. Depending on the oven, reduce the temperature or increase the baking time.
Brush the cooled wreaths with icing and decorate with sugar sprinkles. Happy Easter!