Gluten-free leavened mix

We will prepare a leaven from warm water/milk, sugar and yeast. Put the other ingredients in a bowl, add the prepared yeast and mix, preferably with an electric mixer, for about 5 minutes. Cover with cling film and leave to rise in a warm place for 30 minutes so that the dough doubles in volume, ie 45-60 minutes. We roll out the dough on a sprinkled worktop and then shape and fill buns, strudels...

Cocoa strudel :

Roll out the dough into a rectangle. Mix the ingredients for the cocoa filling in a bowl and spread it on the dough. Fold lengthwise into a wrap. Place the sides of the dough under the dough and place on a greased baking sheet. Cover with foil and leave to rise for 30-45 minutes. Brush with a beaten egg and a little oil before baking. Bake at 180°C until golden.

Cheesecake:

Roll out the dough into a rectangle. Transfer to a greased deep baking sheet. Evenly spread the cheese filling, which we prepared by mixing all the ingredients for the filling. (If you are also preparing Moravian cakes, keep a little filling for them). Gently press the edges of the dough with your fingers. Cover with foil and leave to rise for 30 minutes. For baking, brush with a beaten egg and a little oil. Bake until golden.

Cinnamon sticks:

Roll the dough into a rectangle, apply softened butter, sprinkle with cinnamon sugar and roll into a roll. Cut into 3 cm pieces with a wet knife. Transfer to a greased baking sheet and let rise covered with foil for 30 minutes. Brush with a beaten egg and a little oil before baking. Bake until golden.

Fruity with sprinkles:

Roll out the dough into a rectangle. Transfer to a greased baking sheet. Leave covered with foil to rise for 30 minutes. We arrange the fruit. Mix semi-soft butter, Bakery mix and granulated sugar in a bowl with your hands. The edges should be golden after baking.

Moravian filled cakes :

Roll out the dough into a rectangle. Cut into 6x6 cm squares. Put the cheese filling in the center of each one, glue the edges together and form buns. Place on a greased baking sheet. Leave covered with foil to rise for 30 minutes. Then press the center of each bun with a spoon to create a well. Brush the edges of the buns with a beaten egg and a little oil. Put a teaspoon of plum jam in each hole. Sprinkle with sprinkles and bake until golden.

A good tip:
The dough is universal for various fillings. You can prepare the ones you like best according to your taste. We have tried them all so that everyone can find their own way.