Gluten Free Argetinian Pan Dulce
Author: Simonetta Nepi
Recipe type: Dessert
Cuisine: Argentina
Serves: 12
- 50 g butter
- 200 grams of sugar
- 4 eggs
- 50 g yeast
- 250 ml of milk
- 1 small glass of cognac (alcohol)
- 1 teaspoon vanilla extract *
- 1 tablespoon orange blossom water *
- 2 tablespoons honey
- zest and juice of 1 lemon
- 150 g of corn starch *
- 350 grams of rice flour *
- 100 grams of powdered sugar *
- 1 teaspoon xanthan gum (xanthan)
- Raisins soaked in port or cognac according to individual taste
- Walnuts, almonds, hazelnuts and candied fruit according to your taste.
- Beat butter with sugar until creamy, add eggs and the yeast dissolved in a glass of warm milk.
- Add the brandy, orange blossom water, honey and lemon zest and continue to mix.
- Slowly pour in the mixture, the premix of corn starch and rice flour with xanthan gum while still kneaking alternating with the rest of the milk.
- Add raisins, dried and candied fruit cut into small pieces. The mixture should be thick, but still soft.
- Pour into molds paper 250 g, filled to ¾ and let rise until the edge. It takes an hour or more.
- Bake in hot oven (200 degrees) for 10' and then lower the temperature and cook 35-40 minutes, depending on the oven.
- Remove from oven and let cool.
- Prepare glaze by mixing powdered sugar and a few drops of lemon juice and pour over the sweet bread.
- Garnish with candied surface and dried fruit (the glaze with act like a glue).
*gluten free and/or without gluten contamination
Recipe by Glu-Fri at https://www.glu-fri.com/en/gluten-free-argetinian-pan-dulce/
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