gluten-free and lactose-free suisse

Preparation

1. STEP 1 OF 9

   Cut the butter at room temperature, dissolve the yeast in warm milk

2. STEP 2 OF 9

   Combine the two sifted flours and make a well in which to place sugar, lemon, cinnamon, and salt

3. STEP 3 OF 9

   Then add the eggs one at a time, and finally the butter

4. STEP 4 OF 9

   Start incorporating the flour until the butter is no longer visible

5. STEP 5 OF 9

   Let it rise in a preheated oven, then turned off at 25°C with a cup of hot water to create steam and covered with a "steamed" dome (i.e., passed over the steam of the pot) for 2 hours

6. STEP 6 OF 9

   Once doubled in volume, roll out the dough into a rectangle 4mm thick and fill with cream and chips

7. STEP 7 OF 9

   Roll up along the long side, place in a pan, and let rise again for 30 minutes

8. STEP 8 OF 9

   Brush the surface with 1 egg yolk beaten with tablespoons of milk and bake at 180°C for 35 minutes

9. STEP 9 OF 9

   Once cooked, brush with jam mixed with water

General Information

Analysis

Macronutrients (100 gr)