Gluten-free apple jam-cinnamon stick

Preparation

• The flour mix contains psyllium, so you may not need to add it. However, I have used it as directed.
• Heat the milk to over 42 degrees. Stir the psyllium into the milk and allow to swell for 5-10 minutes. Add the eggs, sugar, cardamom and salt.
• Mix the dry yeast and xanthan gum into the flour. Add to the liquid a little at a time, stirring well.
• Add the curdled margarine towards the end. Run in a food processor (or knead with a whisk) for five minutes.
• Bake immediately. Divide the dough into 6 parts. Roll out each piece at a time into an oblong disk about 0.5 mm thick.
• Spread a thin layer of apple jam on the plate and sprinkle 1 tbsp of cinnamon on top. Roll the plate into a long bundle.
• Braid three sticks into a braid. Do the same for the other long one.
• Let the lace rise under a cloth in a warm place for half an hour.
• Brush with egg, sprinkle with pearl sugar and bake in the oven at 200°C for about 20-25 minutes.
• Gluten-free buns don't seem to like waiting and the best thing is that this one is fresh right away. However, if you don't eat the whole batch straight away, freeze the buns as soon as they've cooled.