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Easter Brunch Recipe: Sweet Gluten-free Austrian Yeasted Easter Bread

I don’t know about you but my family likes to feast on a sweet and delectable breakfast to begin our Easter Weekend celebrations. This fun family tradition, which includes typical Austrian yeasted Easter bread, has become one of my favourites. It’s the time when we all sit together, eat, share stories, laugh and drink several cups of coffee before we head into the kitchen once again to do some more serious cooking.

For this year’s Easter Feaster I decided to make cute little bunny ears from rose gold wire. These are super easy to make and add a charming element to your Easter table decoration. To make them, just browse Pinterest where you’ll find many, many different tutorials.

 

Copper Bunny Ears

 

But now, let me share the yeasted Easter bread recipe I used with you. It’s gluten-free but tastes like the real deal.

 

Easter Breakfast

Ingredients for 5 small Easter bread loaves:

  • 350 gr gluten-free flour
  • 90 ml milk
  • 90 ml heavy cream
  • 70 gr melted butter
  • 60 gr sweetener
  • 2-3 tbsp locust bean gum
  • 1 egg
  • 1 yeast cube
  • 1 tbsp sugar (for the yeast)
  • 1 egg yolk + a tiny amount of heavy cream (for the egg wash)
  • 1 pinch of salt
  • zest of 1 finely grated lemon

 

Easter Brunch

To make these yeasted Easter buns just follow these 12 steps:

  1. Dissolve the yeast in a little warm water
  2. Sift flour into a bowl and make a well in the centre
  3. Pour your yeast water mixture into the well, sprinkle with 1 tbsp of sugar and gently stir
  4. Leave the mixture to prove in a warm place for about 10 minutes
  5. Now start mixing your batter and add the rest of the ingredients until batter is smooth (if your dough is still too wet, just add another tablespoon of locust bean gum. I’d start with 2 and then add some if needed.)
  6. Cover the dough and let it prove for another 45 minutes in a warm place
  7. Place the dough onto a lightly floured surface and knead
  8. Divide into 5 equal parts, form buns and then transfer the mini loaves to a baking tray lined with baking sheet
  9. Let them prove one last time for about 10 minutes (so, 3 times all together!)
  10. Now mix together the egg yolk and heavy cream and egg wash the Easter bread
  11. All that’s left to do is to slice them open before baking (ideally you will want to slash your dough 3 times, always starting at the centre of the bun)
  12. Bake the buns for 23-25 minutes at 190°C fan

 

glutenfreier Osterpinzen

 

We like to devour them when still slightly warm. They taste good on their own but when you slice them open and spread butter and home-made strawberry jam onto these buns, they become extra delicious.

 

glutenfreier Osterpinzen

 

Is there a recipe that’s typical for your country around Easter time? Please share below!

Hope you all have an EGGcellent, utterly mEGGnificent Easter feast!

 

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Comments

Maria Eugenia

I was JUST at the supermarket looking for gluten free bread and found none! The struggle of living on a tiny island! I’m definitely going to try to bake this! Thank you!
Maria Eugenia ☀
http://www.thegirlonanisland.com
http://www.thegirlonanisland.com/2018/03/the-lists-5-things-ive-learned-since.html

    E

    It’s rather difficult in Austria as well to find delicious gluten-free bread. I guess that’s why I make my own. I have yet to find an acceptable option.

D

Hi and thank you for sharing this recipe with all of us. We in Cyprus also have a sweet bread that we make called Tsourekki and aslo cheese pies that are made both sweet and savoury, They are called Flaounes. I will be sharing a bit more on this topic of Easter traditions in this Sundays post. Hope you read it and let me know your thoughts too ;)

D, xo

    E

    I’d love to try Tsourekki and Fiaounes. Would you mind sharing the recipes with me? Can’t wait to read your post on Sunday =).
    Happy Easter Holiday, D!

Jessica

Ooo this looks delicious and perfect for Spring!

http://www.jessicabroyles.com