Ingredients
-
500 g Schär Mix Breadplus 100 g for sprinkling
-
1 tsp salt
-
1 sachet/7 g dried yeast
-
1 tsp guar gum
-
1 egg
-
150 g sugar
-
80 g butter
-
125 ml lukewarm water
-
125 ml milk
-
Syrup
-
200 ml water
-
100 g sugar
-
2 tbsp honey
-
100 g ground walnuts
-
1 beaten egg
Directions
Steps
|
1
Done
|
In a small bowl, add the lukewarm water, a tablespoon of sugar and the packet of dry gluten-free yeast. Mix well and allow the yeast activate for 10 minutes. |
|
2
Done
|
While the yeast is activating, sift the flour in another bowl. Make a well in the middle and add the teaspoon of guar gum, the lukewarm milk, a teaspoon of salt and the melted butter. Pour in the beaten egg in the well, followed by the activated yeast and the rest of the sugar. |
|
3
Done
|
Knead the ingredients to form a pliable dough. Allow the dough to rise in a warm place, covered, for 30-40 minutes or until doubled in size. For the syrup, combine the water, sugar and 2 tablespoons of honey in a saucepan. Stir until the ingredients are incorporated, then boil the mixture over low heat until a smooth syrup forms. |
|
4
Done
|
Divide the leavened dough into 12 equal pieces and shape up some balls. Take each ball and roll it into a thin string, then shape the string into an "8" shape, or for a more complex look, you can braid two strings together to form a spiral, then join the ends to make the "8" shape . |
|
5
Done
|
Place the shaped mucenici in a tray and cover with a clean cloth. Let them rise for another 20-30 minutes. Brush them with the beaten egg and bake them in a preheated oven at 200° C for 25-30 minutes or until golden. Remove from the oven, then brush with the prepared syrup and sprinkle chopped walnuts on top of them. |
