Juicy, gluten-free chocolate yeast braid I Ruut
gluten free |
Recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients : for 1 large chocolate yeast plait (The dough is exactly the same as for the normal yeast plait)
- 340 g Ruut cassava flour (learn more)
- 130 g light rice flour
- 50 g potato starch
- 50 g ground almonds
- 3 tbsp (23 g) arrowroot flour
- 10 g psyllium husk powder
- 2 tsp (5g) xanthan gum
- 350ml milk
- 2 tbsp apple cider vinegar
- 42 g fresh yeast (1 cube)
- 100 grams of sugar
- 80g melted butter
- 2 tsp salt
- 2 eggs, size M, room temperature!
For the filling:
- 50 g dark chocolate
- 100 g milk chocolate
- 70 grams of butter
- 1 tbsp unsweetened cocoa powder
- 2 tbsp sugar
- 2 tbsp ground almonds
Aside from that:
- 1 egg yolk
- 1 tbsp cream
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
- Heat the milk to approx. 32 degrees (not too warm!), fill it into a mixing bowl, crumble in the yeast and sprinkle 1 teaspoon of sugar over it. Cover and leave in a warm place for about 15 minutes. Bubbles should form.
- Mix the flours, arrowroot starch, psyllium husk powder and xanthan gum in a separate bowl. Melt the butter in a saucepan and add the apple cider vinegar. This way the butter cools down a bit and is not too hot for the yeast.
- Add the flour mixture, the remaining sugar, salt, the eggs and the butter with the apple cider vinegar to the yeast and knead well. The best way to do this is with a food processor, but you can also use a hand mixer. The dough will still be quite sticky and moist.
- Cover the dough and leave it in a warm place, preferably wrapped in a blanket, for at least 1 hour. The volume should have increased significantly. Depending on the room temperature, this can take 1-2 hours.
Meanwhile, prepare the filling:
- Melt the chocolate and butter in a saucepan over low heat, stirring constantly. Stir in the cocoa powder, sugar, and ground almonds and set aside.
Braid the braid:
- When the yeast dough has doubled in volume, place on a floured work surface and knead lightly. To do this, flatten the dough, fold all sides inwards and repeat the whole thing 2 more times.
- Now roll out the dough into a rectangle approx. 40 x 55 cm. Spread with the chocolate cream, leaving a small border free. Roll up the dough from the long side. Cut the rolling pin in half, leaving the top end together. Twist the two strands so that the cut side is facing up and then twist them together (see photo).
- Squeeze the braid so that it is the length of the short side of a baking sheet. When you then place it on the baking sheet, it will lie between the top and bottom edges of the sheet. So that it lies lengthways on the tray when you later put it in the oven. This way the braid stays in shape better and doesn't "run out".
- Now leave the braid uncovered in a warm place for about 40 minutes.
- Preheat the oven to 180°C, top and bottom heat. Mix the egg yolk and cream together and carefully brush the braid with it.
- Bake on the middle rack in the oven for 30 minutes. Leave to cool on the baking sheet for about 15 minutes, then transfer to a wire rack and leave to cool completely.
- The braid stays fresh for 3-4 days. It's best to store it in a plastic bag (or paper first, then plastic).