Gluten-free & Dairy-free Christmas Tree Tear Share Bread

Gluten-free & Dairy-free Christmas Tree Tear Share Bread
Reminiscent of cinnamon buns, this is sure to impress, especially for Christmas morning breakfast.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 12
Gluten-free & Dairy-free Christmas Tree Tear Share Bread

Ingredients

FOR THE BREAD

350g of The Free From Fairy Free-from Wholegrain Plain Flour - £5.00

100g Potato starch

1½ tsp Psyllium husk powder or 3 tsp Xanthan gum

40g Sugar (or sugar alternative like Natvia)

½ tsp Sea salt

1 tsp Baking powder

2 tsp Dried active yeast

230ml Milk or dairy-free milk

50g Butter or margarine, melted OR 40g coconut oil plus 10g water

1 Medium free range egg, beaten

1 tsp Balsamic vinegar

FOR THE DRIZZLE TOPPING

50g Icing sugar (or Natvia icing sugar)

2 tsp Orange or clementine juice or water depending upon your filling

How to make

  1. Place the milk into a microwavable jug and heat for 30 seconds on high power. Add the yeast to the milk and whisk well to combine then set aside for 10 minutes

  2. Place all the dry ingredients into a bowl (or the bowl of a stand mixer) and mix together well

  3. Add the egg, melted butter/margarine/coconut oil mixture and balsamic vinegar into the dry mixture

  4. Once the milk mixture looks frothy and smells yeasty add it to the dry mixture and beat well until a dough forms

  5. Place a large piece of cling film onto a clean work surface and place the dough on top

  6. With clean hands work the dough out into a rectangle measuring around 45cm x 20cm - the dough should be around 3-4mm in thickness

  7. Spread your choice of filling onto the rectangle - leaving about 5cm along the long edge furthest from you. Don't over fill or it will leak out!

  8. With the help of the cling film start carefully rolling the rectangle from the fully filled long edge, ending at the unfilled edge

  9. With a very sharp knife and without pressing hard (use a sawing action) cut pieces from your roll that are approx. 2cm thick. You'll need 10 to make a Christmas tree shape

  10. Place them on a well oiled baking tray (that you could serve it on) in a triangle shape with approx. 5mm gap between the pieces

  11. With the remaining piece, create the pot for the tree

  12. Rub the 'pot' gently with wet fingers to smooth it over and flick or spray a little water over the whole bake

  13. Cover with cling film and allow to rise for 45 minutes to 1 hour

  14. Bake in a pre-heated oven at 180 degrees, 160 degree fan for around 20 - 25 minutes or until golden

  15. To make the icing combine the sugar with the liquid and stir well. Leave to cool slightly before drizzling with the icing.

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