How many sweet breads do you want to bake?
Whether for Sunday breakfast or afternoon coffee, this gluten-free sweet bread delights with its fluffy texture and delicate flavor. Easy to make, wonderfully delicious.
#gluten-free
Ingredients
For the pre-dough:
-
100
g
KOMEKO BROTGENUSS
-
125
ml milk
-
7
g dry yeast
-
1
tsp sugar
For the main dough:
-
125
g
KOMEKO BROTGENUSS
-
30
g coconut flour
-
0.5
tsp ground vanilla
-
50
g sugar
-
40
g butter (soft)
-
1
Egg
-
1
pinch of salt
Other:
-
KOMEKO BROTGENUSS for spreading
-
1
Egg yolk with a little milk for brushing
-
Sesame seeds, granulated sugar or almond flakes for sprinkling
Preparation
- Prepare the pre-dough
Mix KOMEKO BROTGENUSS, milk (approx. 30 °C), dry yeast, and sugar. Cover and let rest for 30 minutes. - Knead the main dough
Knead the risen pre-dough with the remaining ingredients (KOMEKO BROTGENUSS, coconut flour, ground vanilla, sugar, softened butter, egg and salt) until you have a smooth dough. Tip: Knead as briefly as possible to keep the dough elastic! - Let the dough rest
Cover the dough with cling film and let it rise for 15 minutes. - Form the dough
Briefly knead the dough on a lightly floured surface (e.g., dust with KOMEKO flour) and divide it into 3 equal pieces. Roll each piece into a 30–40 cm long rope and dust lightly with flour. - braiding
Place the three strands on a baking sheet lined with parchment paper and braid them. Cover and let rise for another 45 minutes. - Spread and sprinkle the plait
Brush the plait with the egg yolk and milk mixture. Sprinkle with granulated sugar, sesame seeds, or flaked almonds, if desired. - Bake
Bake in a preheated oven at 200°C (top/bottom heat) on the second rack from the bottom for 25–30 minutes. Cover with aluminum foil for the last 10 minutes if necessary to prevent the plait from overcooking.
Our tip:Best enjoyed fresh! Toasted the next day, the plaited bread tastes almost as freshly baked.
