Easter sweet bread, gluten free

Ingredients

• 280 g Gluten free flour mix
• 1/2 tbsp Orange zest, grated finely
• 60 ml Milk
• 60 ml Water, warmed
• 65 g Cane sugar
• 2 pcs Eggs
• 1 1/4 tsp Fresh yeast
• 1/2 tsp Vanilla extract
• 1/2 tsp Salt, table

Method

1. In a small saucepan, heat the milk and butter together just until the butter melts, set aside to cool.
2. Add 1 tablespoon of the sugar to the warm water and stir to mix, then sprinkle the yeast over the top of the warm sugar and water then set aside for about 5 minutes.
3. In the bowl of a standing mixer with a handheld whisk, mix together three eggs and sugar until combined, add the butter and milk mixture, the yeast and water mixture, the vanilla and orange zest, mix everything together so you have all the wet ingredients well-combined.
4. Switch the attachment to a dough hook and add in flour and the salt; mix until a soft dough forms.
5. Gradually add a little more flour if needed to make a nice smooth but slightly sticky dough.
6. Transfer dough onto a lightly floured surface and knead for a few minutes or until it's very smooth.
7. Shape dough into a ball.
8. Lightly grease a large bowl with some oil, place the ball of dough in the oiled bowl and brush a tiny bit of oil over the top as well.
9. Cover with plastic wrap and place it in a warm spot then let it rise for about 90 minutes or until it has doubled in volume.
10. Line a couple baking sheets with parchment paper and brush them lightly with some melted butter, set aside.
11. Once the dough has risen properly, transfer onto a lightly floured surface, punch it down and cut into 4 equal pieces.
12. Roll each piece into a rope about 55cm long.
13. Lay 2 ropes at a time side by side in front of you, then loosely braid them together.
14. Lift the braid onto the prepared baking sheet and pinch the ends to seal so now you have a circle.
15. Do exactly the same process with the other 2 ropes. Whisk remaining egg with 1 tablespoon water to make the egg wash.
16. Cover with plastic wrap and place them somewhere warm for 45 minutes or until doubled in size.
17. Brush the tops with the egg wash and sprinkle over some seeds (sesame or poppy), bake them for 30 minutes or until golden, making sure to rotate the baking sheets halfway through for even baking.
18. Let them cool completely and then slice and serve.