Gluten-free pudding

1. Make the yeast: 250 ml milk, yeast, add a little sugar and let it rise for 10 minutes.

2. Prepare the Bakery mix , oil, sugar and pour the leavened yeast into another bowl. Add the rest of the milk and snow from the egg whites. Use a mixer to make a smooth dough and leave it to rise under foil for 30 minutes (if it has risen more, it is harder to work with).

3. Place the dough on a board and divide it into 4 parts. We process each part of the dough well again so that it can be rolled out and rolled well. We roll out each part on baking paper, on which we will bake it into a rectangle and spread it with the cooled filling. Roll the dough like a roll. We take 2 parts and twist. You have to be careful because the dough is soft. Let it ferment for 30 minutes. Then brush it with egg yolk and bake for 35 minutes at a temperature of 180°C. We can cut the cooled cake.

A good tip:
First, we cook the filling so that it has time to cool down.