Dry ingredients:
100g Potato starch
75g Rice starch
25g Tapioca starch
25g Light buckwheat flour
80g Sugar
2g Salt
6g Xanthan gum
10g Angel ZERO
15g Fresh brewer's yeast

Liquids:
100g Whole fresh eggs (2 eggs)
110g Water

For finishing:
50g Lactose-free butter

For garnish:
Raisins, candied fruit - to taste

Emulsifiers:
10g Oil
2g Sunflower lecithin powder
2g Powdered mono- and diglycerides

Start by preparing the emulsifier: combine the lecithin and mono- and diglycerides of fatty acids with the seed oil and heat to 40-50°C, or until the powders start to dissolve. Briefly stir with a spatula and leave to cool. You’ll end up with a paste with a consistency similar to caramel (see photo).

Add the eggs, water, and all the flavoring ingredients to the emulsifier paste. Whisk vigorously until the mixture is liquid and free of lumps.

Combine the dry ingredients in the stand mixer bowl and start the machine at low speed, using the flat beater (paddle attachment).

Gradually pour in the liquid mixture prepared earlier and increase the speed to medium-high. Once the dough has taken shape, add the butter cut into small pieces and continue mixing for a few minutes, still at medium-high speed. From time to time, stop the machine and scrape down the sides of the bowl with a spatula, bringing the dough back toward the center.

Just before finishing the mixing, add the other ingredients (raisins, candied fruit, chestnuts, etc.) and mix for about another minute so they are evenly distributed throughout the dough.

Transfer the dough directly into the paper baking mold. Level the surface with the back of a wet spoon or one lightly greased with oil, then firmly tap the bottom of the mold on the work surface to remove any remaining air bubbles. Cover and leave to rise as directed.

Once the dough has doubled in volume, and without exceeding the specified rising time, score the surface with a cross at least 1 cm deep, using a wet spatula or one lightly greased with oil. It is important to make the cut this deep so the dough can open properly during baking.

Bake according to the instructions provided, taking care never to open the oven door during baking.

Remove the product from the oven and cool it upside down for at least 4 hours. Wait at least 12 hours before eating. To store it, place it in a tightly sealed bag or an airtight container. Freezing is not recommended, but is possible.

Adding the emulsifier is recommended to keep the product soft and fluffy for longer, even for several days. You can still omit it: the dough will turn out just fine, but the result will be less fluffy.

The concentration and dosage of sunflower lecithin and powdered mono- and diglycerides of fatty acids may vary depending on the type and brand of product used. Check the manufacturer's instructions to determine the most suitable amount for the dough volume.

This is a basic recipe with a neutral flavor that you can customize with your favorite flavorings to give it a distinctive, characteristic flavor profile. For example, you could use bitter orange or bergamot marmalade, enhanced with vanilla seeds and honey, or citrus zest, maple syrup, and vanilla.

The same principle applies to the topping. Traditionally, raisins and candied fruit are used, but you can experiment freely with glazed chestnuts, fruit in syrup, or other ingredients of your choice.

To extend its shelf life, you can store the product in a bag previously sprayed with 95° food-grade alcohol. The alcohol has a sanitizing effect and may help slow mold growth.