Gluten-free nut strudel
Gluten-free sourdough nut strudel like grandma's.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 250 ml lukewarm milk
- 50 g of sugar
- 15 g of fresh yeast
- 50 g of melted butter, oil or lard
- 1 egg
Filling
- 200 g ground walnuts
- 4 tablespoons of sugar
- 50 ml of oil
Next we need
- oil for greasing the dough
- beaten egg for brushing before baking
- melted butter for spreading after baking
- We will prepare the dough according to the procedure on the Bakery mix package: Yeast cakes. Add butter, oil or ointment only after mixing the other ingredients. Knead the dough briefly. and leave to rise for about 30 minutes.
- Roll out the risen dough into a rectangle, spread it evenly with oil and apply the walnut filling. Roll the dough into a roll and place it on a baking sheet lined with baking paper. Lightly coat with oil and let rise covered under foil for 15-20 minutes. Prepare the nut filling by mixing ground nuts with sugar.
- Leave the strudel to rise for 15 minutes and brush the walnut strudel with a beaten egg before baking. Bake at 180-190°C for 15-20 minutes until golden. After baking, you can brush with melted butter and let it cool.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 250 ml lukewarm milk
- 50 g of sugar
- 15 g of fresh yeast
- 50 g of melted butter, oil or lard
- 1 egg
Filling
- 200 g ground walnuts
- 4 tablespoons of sugar
- 50 ml of oil
Next we need
- oil for greasing the dough
- beaten egg for brushing before baking
- melted butter for spreading after baking
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