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Easter wreath (gluten-free)
Discover a treat that not only tastes great, but also decorates your table beautifully - sweet bread baked in a pan!
Ingredients
- 300 g NOMIX gluten-free flour
- 165 ml water
- 1 whisked egg
- 65 g sugar (including vanilla sugar)
- 50 g oil (or melted butter)
- 13 g fresh yeast
- 2,5 g salt
- grated lemon zest
- approx. 150 g raisins and candied citrus zest
- coarsely chopped almonds
- handful of sliced almonds for garnish
For this recipe you need the following products:
Directions
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Mix all the dough ingredients together. The consistency of the dough develops gradually, so adjust it to the desired look after 7 to 10 minutes of kneading. Add the raisins, candied citrus zest and almonds last. Wash and dry the raisins before using.
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Put the rich dough with raisins, almonds and orange zest in a "cake" tube pan.
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Smoothen the surface and let rise. It's possible to prick four coloured eggs evenly into the dough (but you can decorate the wreath once baked). Smear the surface with the whisked egg before baking.
