Italian Easter Bread

What you'll need: 

Dough:

  • 2 cups Almond Flour
  • 1 tbsp butter, softened
  • 1¼ tsp Xanthan Gum
  • ¼ tsp Baking Powder
  • 1/4 cup sweetener
  • 1 tsp Salt
  • ½ tbsp Apple Cider Vinegar
  • 1 packet Dry Active Yeast 
  • ¼ cup Warm Water *for yeast
  • 2 Egg Whites, room temperature
  • 1 Egg, room temperature

1 dyed uncooked egg for decoration (it will bake in the oven) 

Glaze:

  • 1/2 cup powdered sweetener
  • 3-4 tbsp unsweetened milk

    How to prepare:

    • Proof the yeast: Add yeast to ¼ cup water and stir gently. Set aside for 15 minutes until proofed
    • In a large bowl, combine Almond Flour, Xanthan Gum, Sweetener, Baking Powder
    • In a stand mixer or using a hand mixer, beat the warm eggs and vinegar just until frothy
    • Save 2 tbsp of the egg mix for an egg wash
    • Slowly add half of the flour mixture to the eggs and continue mixing
    • Add in the yeast, and remaining flour and mix until combined
    • Remove dough from bowl and divide into 2 piece.
    • On a prepared surface roll each half into a long "snake"
    • Braid both pieces into a small circle and placed dyed egg in the enter
    • Brush with egg wash
    • Bake on 350 digress for 40 minutes, covering with foil 20 minutes into baking 

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