In Germany, we enjoy an Easter Striezel over the season.
Here in Australia we got the Hot Cross Buns,... but in Europe it is a different story.
Actually, I love Hot Cross Buns. But the taste is just Christmas for me.
So in Germany we would eat this buns for Christmas,... probably (and without the cross on top, haha)
This year, I choose to bake a Striezel. Like mum always baked it for Easter :-)
It is not an easy task to make this gluten free. Specially without a ready to go flour mix from the shops.
I never use those gf flour mixes. I always mix my own flours.
The past weeks I worked a good recipe out. I am pretty happy with the result.
And we already enjoyed it a couple of times for breakfast.
So, this Easter, we will enjoy a nice Striezel. Brings back a lot of good memories :-)
It is a bit of work, but worth it. And when you love baking, you will not mind the work.
It actually is fun! The shape is like a plait --- just made with dough.
This recipe is the best I could do. And it does contain yeast. I didn't try it without yeast.
So if you don't like to use yeast, you have to try it on your own with just baking powder.
The bread should have the yeast flavor. And the rise is important to.
But feel free to give it a go without yeast. Just add more baking powder,
rice flour is pretty heavy and needs more raising agent.
Ok, lets get started!
Your will need...
Ingredients:
10g dry yeast+5g organic raw sugar+20ml lukewarm water
200g organic white rice flour
100g millet flour
50 golden Flaxseed flour/meal
10g psyllium husk
5g pink or sea salt
3g zest of a fresh organic lemon
25g raisins
450ml lukewarm water
50ml aquafaba (from a chickpea can) + 1/4 tsp ground Tumeric
flaked almonds
Direction:
1. use a small bowl and mix the yeast, sugar and water together. Set aside. It will rise.
2. add all ingredients for the dough into a bowl and mix well. Add the risen yeast and water and mix well.
You quickly should get a gummy like dough. Set aside for 5-10 minutes.
Remove from the bowl and start with the crafting,... you should be able to use your hands for that!
If the dough should be to sticky, just use some rice flour on your working surface and hands.
3.
Cut the dough into 3 equal sizes. The complete dough weights around 875g.
I cut 3 pieces with 290g.
4.
I cut 3 pieces with 290g.
4.
Roll the pieces into 30cm "snakes".
5.
5.
Put the snakes next to each other and stick the tops together. Start crafting,...
Fold the right one over the middle one,.... continue watching the presentation beneath.
When you click a bit quicker through, you can see the folds pretty good.
Fold the right one over the middle one,.... continue watching the presentation beneath.
When you click a bit quicker through, you can see the folds pretty good.
6.
Mix the aquafaba with the tumeric and set aside. Store in the fridge until needed.
Put on a baking tray. You can spread some flaked almonds and place the Striezel on it.
Cover with a towel and leave at a warmer place for about 30 minutes to rise.
After 30minutes preheat the oven to 190C and let the Striezel rest for another 15min.
So resting time is 45 minutes together.
When resting time is over, spread the Striezel generously with the aquafaba mix.
Top with some flaked almonds and bake for 55-60minutes.
7.
Remove from the oven and cool down complete.
Enjoy with some jam for breakfast,...or afternoon tea/coffee.
And,...
Happy Easter :-)
A little add to the recipe,...
When your Striezel turns out a bit flat, maybe it is because you use different flour brands to mine.
This often changes things in the recipe a bit.
But gluten free breads often flatten a bit down after baking.
Another reason can be your oven. Temperature differences.
My old oven was not that hot with 180C than my new oven.
The baked bread should be hard from the outside.
When you knock on the bread, it should make this typical sound. What is hard to explain.
When the baking time is up, have a knock test. And how does the crust feel?
Does it still feel a bit soft? Give it 5-10 more minutes!
And as for the brands, here are the flour brands I use: