This recipe is a vegan and gluten-free version of Ania's grandmother's sweet roll, which was always on the holiday table, replacing bread. Although it's mildly sweet, in Mirek's family home it was always served with cold cuts, cheeses and pates spread with grated beats with horseradish. It tastes perfect fresh, even after a few days.
Simple and delicious, check it out for yourself!
Also share the recipe in Polish and English version prepared by tlumacz- angielskiego.wixsite.com/strona
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Time: 1 and 1/2 hours
Quantities: 2 fruitcake pans or 1 large bread pan
Ingredients:
1 and 1/2 cups rice flour
1 cup oat flour
1 cup potato flour
1/2 cup brown sugar
1/4 cup of chickpea flour
2 tbsp ground psyllium husk
1/2 teaspoon salt
1 package of instant yeast
75 g raisins
Grated zest from two lemons
3 cups soy milk
1/4 cup of mango pulp
1/4 cup cold-pressed canola oil
Preparation:
Pour boiling water over the raisins and drain.
Rub the zest from two lemons.
Pour all the dry ingredients for the batter into a bowl, mix and pour in the slightly warmed soy milk and mango pulp. We mix the whole thing thoroughly, pour in canola oil and mix again. We add raisins and lemon zest to the dough and mix thoroughly with a spoon. Cover the dough with a cloth and set aside for about 20-30 minutes to rise slightly.
Line the fruitcake molds with baking paper and put the raw dough into them, which we spread with soy milk on top. Put the molds into the oven set to rise at 40 C.
When the dough in the molds has risen we set the temperature to 180 C with fan and bake for 45 minutes. When baked we tilt the oven for 5 minutes and then remove the rolls from the molds to cool.
Such a roll was eaten at our house on Easter instead of bread with butter, cold meat or yellow cheese.
On top it was always obligatory with chard mixed with horseradish.
Enjoy and cheers!
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10.04. 2022
#wielkanoc #słodkabułka #drożdżowabułka
20 сен 2024
