Rapunzel Braid
Source: https://www.meranermuehle.it/rcp_recipe/rapunzel-braid
Baking/cooking time
40 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 braid
| 250 | g | Mix pizza, stirata & focaccia glutenfree |
| 80 | g | plant-based milk (e.g., soy milk) |
| 140 | g | lukewarm water |
| 25 | g | sunflower oil |
| 10 | g | fresh yeast |
| 5 | g | maple syrup |
| 5 | g | salt |
| q.s. | cream of choice (dates, hazelnuts, jam) | |
| q.s. | chopped hazelnuts or almonds |
Preparation
- Dissolve the yeast in lukewarm water with the maple syrup.
- Add plant-based milk, oil, sifted flour, and salt.
- Knead until you get a soft and elastic dough.
- Roll out the dough, fill with cream, and sprinkle with chopped nuts.
- Roll the dough, cut in the middle, and braid it.
- Place in a baking tin and let rise for 60 minutes in an oven turned off with the light on.
- Bake at 170°C for 40 minutes.
In collaborazione con @io_speriamo_che_celiacavo
CATEGORY
