Gluten-free cocoa twisters
Great leavened dough full of cocoa flavor in a special shape.
Ingredients
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Dough
- 400 g Bakery mix Liana
- 250 ml of milk
- 60 g powdered sugar
- 60 g of butter
- 1 egg
- ½ cube of yeast
Filling
- Cocoa Dark Liana
- powdered sugar
- oil
Next we need
- Liana rice flour for sprinkling
- beaten egg yolk together with milk for brushing
- We prepare yeast from 100 ml of lukewarm milk, 1 tbsp of sugar and yeast, which we leave to rise for 10 minutes.
- Put the prepared yeast and other dough ingredients into the food processor. Knead a compact dough, which we leave to rise in a warm place for about an hour.
- Divide the dough into two parts on a floured work surface. Roll each part into a rectangle, coat with oil, sprinkle with cocoa and powdered sugar. Fold the dough in half lengthwise and cut into strips.
- Place on a tray lined with baking paper, roll each strip before placing. We proceed in the same way for the second half of the journey. Let it rise for about 10-15 minutes.
- Before baking, brush with egg yolk beaten with a little milk and bake at 180°C for about 15 minutes. After baking, sprinkle with powdered sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 400 g Bakery mix Liana
- 250 ml of milk
- 60 g powdered sugar
- 60 g of butter
- 1 egg
- ½ cube of yeast
Filling
- Cocoa Dark Liana
- powdered sugar
- oil
Next we need
- Liana rice flour for sprinkling
- beaten egg yolk together with milk for brushing
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