Stutenkerle

Ingredients for 1 servings:

• 300 ml milk
• 50 g butter
• 80 g sugar
• 1 packet of vanilla sugar
• 500 g flour, gluten-free (e.g. Dr Schär bread mix)
• 1 tsp baking powder
• 1 packet of dry yeast
• ½ tsp salt and 2 tsp psyllium husks
• 2 eggs
• 2 tbsp sour cream
• Milk and possibly egg yolk, whisked
• Raisins

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

for the Thermomix TM 31 – gluten-free

Place the milk, butter, sugar, and vanilla sugar in the mixing bowl and mix for 3 minutes/37°C/speed 1. Add the remaining dough ingredients and knead for 2 minutes/dough speed. The consistency should be that of a heavy sponge cake. Transfer the dough to a bowl and let it rise in a warm place for 30 minutes so that the gluten-free flour can swell. Then shape it into 6-8 Stutenkerle. If the dough is sticky, add a little more gluten-free flour or work with wet hands. Brush with milk and, if using, beaten egg yolk, decorate with raisins, and let rest for another 30 minutes. Bake in a preheated oven on the middle rack at 180°C for 20-30 minutes. Brush with milk again for shine. Note: The entire dough has 3000 kcal, 84 g protein, 74 g fat, and 478 g carbohydrates.