NO KNEAD GLUTEN FREE TSOUREKI RECIPE |
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
- 1 cup lukewarm milk
- 2 x 7g yeast sachets
- 1 cup caster sugar
- 3 cups plain gluten free flour*
- 2 teaspoon baking powder
- 1 teaspoon mahlepi
- ½ teaspoon ground mastiha
- 1 teaspoon orange zest
- pinch of sea salt flakes
- 50g butter, melted
- 1 teaspoon vanilla extract
- 3 lightly whisked eggs, room temperature
- to garnish
- 1 tablespoon melted butter
- 2 tablespoons flaked almonds
- optional - red eggs
- * I used Ardor plain gluten free flour.
- Grease a 23cm round bundt tin with butter. Add milk, yeast and half the sugar to a small bowl and stir to combine. Rest for 15 minutes until yeast foams.
- Add flour, remaining sugar, baking powder, mahlepi, mastiha, zest and salt to a mixing bowl and combine. Pour in yeasty milk, butter, vanilla and eggs and mix to combine.
- Spoon thick wet batter into bundt tin. Spread out smoothly and sprinkle over almonds. Cover in cling wrap and rest for about an hour in a warm spot until the dough almost doubles in size.
- Preheat a fan forced oven to 180C.
- Drizzle dough with melted butter and place optional red eggs onto dough. Bake for 25 minutes until golden. Rest for an hour before slicing.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/no-knead-gluten-free-tsoureki-recipe/
3.5.3251