- Kinga Szumska
Gluten-Free Panetone Cake
Ingredients:
400g Gluten-free oats flour
2 eggs
Spoon of dried east
approx. 280 ml of milk
5 spoons of caster sugar
Pinch of salt
Half-cup of raisins
Preparation:
1. Warm up slightly milk (must not be hot- just slightly above room temperature)
2. Mix milk and 3 spoons of sugar and yeast- leave for 15 min in a warm kitchen ( if you have electric oven- put up the one of the burners of the stove and leave your mix in a distance - just so the air temperature increases.)
3. Rinse raisins in hot water- leave them in for 10-15 mis so the soften-up.
4. Mix up 1 whole egg, + 1 yolk (leave the 1 white aside), flour, yeast/milk mix, pinch of salt, 1 spoon of caster sugar, raisins
The texture should be pretty flexible - not too hard- so it allows the dough to grow.
Croutons Topping:
Mix 2 spoons of GF Oats flour, half spoon of butter and spoon of sugar. Mix with your hands and tear in hands into small pieces
The texture should be pretty flexible - not too hard- so it allows the dough to grow.
Growing time:
Leave the dough for 1.20mins (approx), in a warm kitchen. As per above- I always turn one of the burners/hobs on, so the kitchen temperature rises- and helps the yeast to activate. But ensure the mix is not directly at the stove/hob.
Once the dough nicely increased half of the volume. Spread the white over the doigh, and sparkle with the croutons.
Baking time:
Warm the oven to 175 degrees.
Baking time approx 45-50Mins.
Enjoy yummie slices with your favourite organic butter. :)
K
