This yeast dough recipe is great for beginners learning to bake with yeast. The dough only needs a short rising time, stays nice and moist, and also freezes well (without the glaze). The best thing about it is that the result not only tastes very good but looks quite professional.
Yield: 8 wreaths
Total: 60 minutes
Preparation: 25 minutes
Rising time: 10 minutes
Baking time: 25 minutes
- gluten free
- lactose free
- soy free
- optional fructose free
- optional egg free
Ingredients for the yeast sponge:
- 150 ml lactose-free buttermilk, lukewarm
- 1 packet dry yeast
- 1 tsp sugar (you can also use crystallised rice sugar or corn sugar)
Ingredients for the dough:
- 80 g sugar (you can also use 90 g crystallised rice sugar or corn sugar)
- 250 g gluten free flour for yeast dough
- 50 g cornstarch
- 2 tsp gluten free cream of tartar baking powder
- 3 g xanthan gum (1 tsp)
- 2 g psyllium husk powder (1/2 tsp)
- 1 pinch of salt
- 50 g butter, room temperature (you can also use margarine)
- 1 medium egg (you can also use an egg replacement from this list )
- 1 zest of one organic lemon
- 40 ml lemon juice
- 1 egg yolk (you can also use melted butter or oil)
- 1 Tbsp lactose-free milk (leave out if not using egg)
- 170 g sifted icing sugar (you can also use finely ground crystallised rice or corn sugar)
- 2 – 3 Tbsp lemon juice
Other ingredients / equipment:
- gluten-free flour for kneading
- cling film
- baking paper
- pastry brush
- small meringue or chocolate eggs for the centre (gluten and lactose free)
Prepare the yeast sponge:
Place lukewarm buttermilk in the mixing bowl. Sprinkle the yeast and 1 tsp of the sugar on top.
Let it stand for 10 – 15 minutes in a warm place while the yeast activates.
Prepare the dough:
While the sponge is rising, measure out and weigh the rest of the ingredients. Combine the flour, starch, xanthan gum, psyllium husk powder, baking powder and salt in bowl and mix well.
Now add all of the ingredients in the bowl to the yeast mixture and knead. You can also use a food processor to knead it on the low setting. Knead the dough gently for around 2 minutes.
The dough has the right consistency when it forms into a ball that pulls away from the sides of the bowl/worktop. If the dough is too crumbly, add an additional 1 – 2 Tbsp lactose-free milk. If it is too soft, add an additional 1 Tbsp gluten-free flour. Add another if necessary. Every gluten-free flour needs a different amount of liquid.
Divide the ball of dough into 8 equal pieces. Take one piece, cover the remaining pieces in cling film and store them in the refrigerator. The dough will not rise as quickly and will be easier to work with.
For easier handling and best results, lightly flour the worktop and roll the first ball of dough into a rope around 40 – 45 cm long. Bend it in the middle and bring one side over the other, twisting it into a rope. Now shape it into a round wreath with a hole in the middle, hide the ends under the bend at the beginning and place it on the baking paper. See photos.
Shape all of the dough into 8 mini wreathes, working with one ball of dough at a time while the rest stay in the refrigerator.
Mix the egg yolk with lactose-free milk and brush all of the wreaths with the egg wash using a pastry brush. For an egg-free version, brush the wreaths with some melted butter or oil. Let the wreaths rest for 10 minutes on the baking tray.
Preheat the oven to 180°C (upper and lower elements)/160°C (convection).
Bake the mini wreaths for 25 – 30 minutes until golden brown.
Remove from the oven and place on a rack to cool.
To make the glaze, simply combine the lemon juice with the icing sugar and mix well. Spread the glaze on and allow it to set. Now you can decorate the wreaths as you like while the glaze is still slightly moist.