Gluten-free Christmas stole
Dough
- 280 g Bakery mix Liana
- 125 g of melted butter
- 2 eggs
- 15 g of yeast
- 50 ml of milk
- 80 g powdered sugar
- 1 tbsp granulated sugar
- 70 g raisins soaked in rum for 1 day
- 70 g of cranberries
- a handful of almonds (or walnuts)
- 100 g candied orange peel
Next we need
- fat for greasing the mold
- egg with milk for brushing before baking
- 80 g sugar for sprinkling
- 60 g of butter for spreading
1. We make leaven from lukewarm water, yeast and a spoonful of Bakery mix . Let it rise in a warm place.
2. Mix the ingredients for the dough with leavened yeast and process everything by hand. Let the covered dough rise for about 45 minutes.
3. Roll out a 2 cm rectangle on the work mat. Add dried fruit, candied orange peel, ground almonds and mix. We shape it into a stole, push the protruding fruit into the dough and transfer the stole into a mold greased with oil. Covered with foil, leave to rise for approx. 45-60 minutes.
4. Brush with beaten egg and milk and bake in a heated oven at 180°C for 35-40 minutes.
5. Brush the hot Christmas stole with melted butter and sprinkle thickly with sugar.
6. If we want the stole to last as long as possible, we wrap it in food foil.
Dough
- 280 g Bakery mix Liana
- 125 g of melted butter
- 2 eggs
- 15 g of yeast
- 50 ml of milk
- 80 g powdered sugar
- 1 tbsp granulated sugar
- 70 g raisins soaked in rum for 1 day
- 70 g of cranberries
- a handful of almonds (or walnuts)
- 100 g candied orange peel
Next we need
- fat for greasing the mold
- egg with milk for brushing before baking
- 80 g sugar for sprinkling
- 60 g of butter for spreading
Products to recipe
