I love Paul Hollywood and his recipes. I am so sorry that I am not allowed to eat gluten, because otherwise I would enjoy all those fine breads and pastries she makes. You can imagine my happiness when I found one of his gluten-free recipes. I intentionally post it after Usks, because these pastries are not part of our tradition, but I love eating them (especially for breakfast) during Easter week. They are so fine, especially when combined with butter and a favorite jam. I freeze the excess pastries, so I take them out and toast them, milk …

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  • 300 ml of soft
  • 50 g butter
  • 500 g Bakin ‘bread flour mix
  • 75g sugar
  • 2 teaspoons (flat) yeast
  • 1 large egg
  • 1 teaspoon olive oil
  • grated rind 1 orange
  • 100 g of candied orange peel (cubes) – you can also use raisins
  • 1 apple (peeled and grated)
  • 1 teaspoon cinnamon

Boil the milk. Remove from the heat, then melt the butter in it and let it cool to room temperature. In a bowl of a stand-alone mixer, mix the flour, sugar and yeast. Add egg and milk with butter and mix briefly until dough is firm (do not knead). Cover the bowl with cling film and let it rise for an hour. Add oil, grated rind and candied orange peel, apple and cinnamon to the risen dough and mix until the dough forms. With wet hands, tear off pieces of dough weighing 100 g, shape pastries and place on a baking sheet lined with baking paper. Cover the sheet with cling film and let it rise for an hour.

Mix 30 g of flour with 3-5 tablespoons of water to get a paste that you put in a dressing bag and squeeze the cross sign on each pastry. Bake for 20 minutes in an oven preheated to 220°C until they get a nice color.

Heat 2 tablespoons apricot jam with a tablespoon of water and coat the pastries while still warm.

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