Gluten-free soft Christmas cake

1. We will prepare yeast from 100 ml of warm milk, 2 tablespoons of sugar and yeast. Mix the remaining sugar in the milk. Let the yeast rise.
2. Put Bakery mix, prepared yeast, yolk, egg and sweetened lukewarm milk into a bowl. With the help of a food processor with a whisk, make a smooth dough, to which, before the end of mixing, add the melted, cooled butter. Cover and let it rise for about 30 minutes.
3. Work on a floured work surface. We divide it into 5 parts, which we roll into the same strands and braid. We can reinforce with skewers. Cover and let it rise on a baking sheet lined with baking paper for about 15-20 minutes.
4. Brush with a beaten egg with a little milk, sprinkle with almond flakes and bake at 180°C for 15 minutes, then reduce the temperature to 150°C, cover with foil and bake for another 20-30 minutes.

A good tip:
If the surface is already brown enough during baking, we can cover the Christmas tree with baking paper or aluminum foil.

Good tip 2:
For a better taste, add vanilla sugar, raisins, lemon glaze or fresh lemon juice to the dough.