It seems to me that grandma is in fashion this winter. To be in trend, I made a grandmother. When I took it out of the mold and put it on the grill to cool, my husband looked at me in amazement and asked “what did you fail to do”. He’s used to my desserts being neat, and Grandma’s all but not neat. And the charm is in that mess, layers of dough and stuffing that intertwine without any order, and yet everything has its place.

  • 400 g Schar Mix B gluten-free flour

  • 5 g of dry yeast

  • 1/2 teaspoon baking powder

  • 2 eggs

  • 60 g of sugar

  • 150 ml of lukewarm milk

  • 50 g of melted butter

  • grated rind of 1 lemon

Put dry yeast in 50 ml of lukewarm milk, add a teaspoon of flour and a teaspoon of sugar, cover and let the yeast activate. In a bowl of a stand-alone mixer, place the flour, sugar, baking powder, lemon zest, eggs, melted butter and remaining milk. Add the risen yeast and mix on medium speed until a dough is formed. Shape the dough into a ball, place in a floured bowl, cover with cling film and let rise for an hour. Knead the risen dough briefly, roll it out rectangularly and coat it with jam. Grandma can be formed in two ways. The first way is to roll the dough into a roll, cut the roll lengthwise and intertwine the two parts – that’s how I made my grandmother. Another way is to roll the dough on each side to the middle of the rectangle to get two joined rolls, fold the resulting rolls lengthwise and roll the dough further. Place the granny in an oblong bread pan lined with baking paper, cover with cling film and let rise for half an hour. Bake for 10 minutes in an oven preheated to 190 ° C, then reduce the temperature to 170 ° C and bake for another 20-25 minutes until the dough gets a nice color. Remove the baked bakba along with the baking paper and allow to cool on the rack.


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