Gluten-free jerboa cuts
Want a classic? Then these gluten-free jerboa cuts are the right choice for you! They are really delicious.
Ingredients
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Dough
- 450 g Bakery mix Liana
- 250 g softened butter or vegetable fat
- 2 yolks
- 1 egg
- 2 tablespoons granulated sugar
- 42 g of fresh yeast
- 100 ml of milk
Filling
- 200 g of plum jam or currant, apricot or cherry jam
- 4 - 5 tablespoons powdered sugar
- 300 g ground walnuts
Next we need
- chocolate frosting
- sheet 20x30 cm
- We will prepare a leaven from milk, sugar and yeast.
- Put the Bakery mix, egg yolks, egg, butter, prepared yeast in a bowl and make the dough.
- We will divide it into 3 parts.
- Mark the bottom of the tray on baking paper and roll out the dough directly on the paper.
- Place the first rolled out dough on a greased baking sheet using baking paper.
- Prick the sheet with a fork and spread with marmalade or jam.
- Sprinkle half of the nuts mixed with sugar on top.
- Cover with the second sheet and repeat the procedure as with the first sheet.
- We just put the third sheet and prick it with a fork.
- Cover with a towel and leave to rise for 40 minutes.
- Bake at 170°C for about 30 minutes until pink and let cool.
- Cover with chocolate glaze and cut into slices.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 450 g Bakery mix Liana
- 250 g softened butter or vegetable fat
- 2 yolks
- 1 egg
- 2 tablespoons granulated sugar
- 42 g of fresh yeast
- 100 ml of milk
Filling
- 200 g of plum jam or currant, apricot or cherry jam
- 4 - 5 tablespoons powdered sugar
- 300 g ground walnuts
Next we need
- chocolate frosting
- sheet 20x30 cm
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