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I’m so pleased with this yummy gluten free Sweet Egg Bread recipe and I can’t wait to share it with you!
Moist, rich, sweet pull-apart braided bread that is so impressive and irresistible on the table. And I bet you think it takes a degree in pastry school to pull this off … but it absolutely doesn’t! I have a quick video and step-by-step photos to help you shape this gluten free sweet egg bread, so no worries!
In fact, I whipped these loaves out in an afternoon while taking photos of all the steps for you so you can do it with ease, and even after sitting out forever while I took pictures of this beautiful sweet egg bread, it was still soft and moist … even two days later!
So I can assure you that it will be one of you favorite new gluten free recipes, if for no other reason than to impress the socks off your family at your next gathering.
You may recognize the dough recipe I’m using for this pretty bread, as it’s the same as my gluten free challah dough. The directions for shaping are different, and this one offers that sweet jam and glaze twist, but the base recipe is still my very popular gluten free challah.
It’s one of my favorite recipes since it produces the most gorgeous, soft bread, and it’s so easy to work with.
Feel free to skip the jam and glaze if you want a slightly sweet bread but not the full throttle danish-style glazed and jellied bread. It’s still amazingly yummy served for dinner or sliced and made into French Toast. So many options.
And speaking of gatherings, it’s nearly Easter! You’re welcome, in advance, for this great new brunch option! If you’d like to peruse even more of our family’s favorite gluten free Easter recipes, have a look at my huge gluten free Easter Recipe Roundup!
Do you have a favorite family recipe you’d like to make gluten free? This article on converting recipes to gluten free should help — have a look and see how almost any recipe can be made gluten free with a few quick tips and my award-winning gfJules Flour.
It’s the closest thing to all purpose wheat flour you’ll find, with none of the grit or aftertaste gluten free flours are so infamous for. It brings back happy baking, I promise!
Also, for gluten free braided breads like this one, or for gluten free pastries, danish, homemade pasta, rolled cookies … my gfJules Flour is absolutely perfect because it adds stretch to doughs making them soft and pliable and able to be formed and wrapped and braided without crumbling to bits. Try it and see how much easier your baking life can be just by switching one (very important) ingredient!
Here’s a quick video for you to see the process of making this dough into pretty knots. I also have some step-by-step photos for you in the recipe but let me also tell you that there’s no way to get this wrong.
If you follow the recipe and use my flour, the dough will be delicious, so shape it however you want to — it’ll be beautiful.
Wishing you and yours many blessings this Easter, and may all your gluten free baking bring you joy!
This gorgeous gluten free Sweet Egg Bread recipe is so moist and soft. Dotted with jam and lemony glaze, it will make any breakfast/brunch table stand out.
1/2 cup sifted confectioner’s sugar
2-4 Tbs. lemon juice (enough for drizzling consistency)
*If you don’t have yogurt on-hand, another good dairy-free substitute is 1 cup full-fat coconut milk (shake it well before measuring) + 1 tablespoon vinegar (not malt vinegar) or lemon juice.
Preheat your oven to 200º F, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead.
Prepare a baking sheet by lining it with parchment paper.
In a small bowl, mix together the warm water (start with 7 tablespoons), yeast and 1 teaspoon of sugar to proof the yeast; set aside.
In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl.
After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast hasn’t bubbled at this point, throw it out and start again with fresh yeast).
Gradually stir in the dry ingredients until fully integrated, adding more warm water by the tablespoon while mixing, as needed, to make the dough soft so it’s not tight or stiff — you should be able to pull the dough gently without it feeling tight or like it would bounce back — if it’s stiff, then add more warm water then mix 1-2 minutes more on medium speed.
Using either method, once the dough is combined, divide it in half. The dough will be sticky, so use some gfJules™ flour on your hands and rolling surface (I like using a bench scraper like this one to help me cut and roll the sticky dough).
See photos above recipe card to follow along with the steps outlined below:
1 – Gently flatten one ball with palm of your hand and then roll out in every direction to spread the dough into a 1/4 inch thick circle. The circle and thickness doesn’t have to be exactly even, so don’t worry about achieving perfection here.
2 – Place a drinking glass in the middle of the circle, then use a knife or bench scraper to cut into quarters, like the 6, 9, 12 and 3 on a clock dial.
3 – Cut each quarter again into an even number of strips within each (6 is a good number of strips). Remove the glass.
4 & 5 – Take two adjoining strips and begin twisting gently until you reach the ends. Pinch together gently and wet slightly with water to help them join together at the top, then twist them into the middle to form a knot. Repeat with remaining strips until you have a bouquet of knots in the center covering the circle where the glass had been.
In a small bowl, mix the extra egg together with 1 tablespoon water and brush all over exposed dough. Transfer gently to a parchment-lined baking sheet. Sprinkle the seeds or any toppings at this point. Repeat with second ball of dough.
Cover the loaves with wax paper or parchment sprayed with cooking oil and place in a warming drawer set to low heat, or into the preheated oven (then turn oven off) for approximately 20 – 30 minutes. (Don’t expect the bread to rise much at this stage.)
Once risen slightly, place the uncovered tray in an oven preheated to 350º F (static) or 325º F (convection) for 18-20 minutes or until a toothpick inserted into the center of the bread comes out dry, or with some crumbs attached but no wet dough.
Remove to cool on a wire rack.
Once cooled, make gentle indentations around the bread knots and place 1 tablespoon of jam inside each.
Whisk together glaze ingredients and drizzle on top in a decorative pattern.
The twisting technique is similar to my gluten free Spinach-Artichoke Pull Apart Bread recipe, if you’re familiar with that one.
This bread is sure to impress any time you make it!
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