Gluten-free Easter Judas
A well-known Easter pastry. Try adding Liana Lemon Icing instead of chemically treated lemon on the way, which gives a beautiful aroma to the dough.
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- 250 g Bakery mix Liana
- 150 ml of milk
- 60 g of butter
- 40 g of honey
- 20 g of yeast
- 1 yolk
- 1 KL Liana lemon glaze
- pinch of salt
- honey with a little lukewarm water for rubbing
- Prepare yeast from lukewarm milk and crushed yeast.
- Beat the butter, honey, yolk with a mixer. In another bowl, mix the Bakery mix with salt and lemon glaze. Gradually add to the butter mixture, pour in the yeast and make the dough. Leave to rise for 45 minutes in a warm place.
- Divide the leavened dough into 8 parts on the worktop. We roll a roller out of each one and twist the ends into a shell shape. Place on a tray lined with baking paper and leave to rise for 10 minutes.
- Bake in a heated oven at 180°C for 20-25 minutes. After removing from the oven, immediately brush with a warm mixture of honey and a little lukewarm water.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 250 g Bakery mix Liana
- 150 ml of milk
- 60 g of butter
- 40 g of honey
- 20 g of yeast
- 1 yolk
- 1 KL Liana lemon glaze
- pinch of salt
- honey with a little lukewarm water for rubbing
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