Gluten-free yeast printed cakes
Ingredients
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Dough
- 15 g of yeast
- 50 g granulated sugar
- 280 ml lukewarm milk
- 300 g Bakery mix Liana
- 1 egg
- 50 ml oil / butter
Filling
- 250 g of soft cottage cheese
- 1 pc yolks
- 1 tbsp Liana vanillin sugar
- 2 tablespoons powdered sugar
Next we need
- fresh or frozen fruit to taste (raspberries, blueberries, currants)
- plum jam
- We prepare yeast from 100 ml of warm milk, sugar and yeast, which we leave to rise for 10 minutes. Mix the prepared yeast with the egg, Bakery mix and the remaining milk. Mix with kneading whisks. Add oil while kneading. We make the dough, which we leave covered for about half an hour to rise.
- Transfer the risen dough to a floured surface and shape it into a cylinder. Cut into pieces of approximately the same size and shape into buns. Place the prepared buns on a baking sheet lined with baking paper. Cover with cling film and leave to rise for about 15-20 minutes.
- We press each bun, we can use a glass for this. Brush the edges with a beaten egg mixed with a little milk.
- We prepare a filling from cottage cheese, egg yolk and sugar, which we gradually apply to the center of each cake. Let the cakes prepared in this way stand for about 10 minutes and decorate the top with fruit, jam or poppy seeds to taste.
- Bake at 180°C for about 17 minutes. After cooling, sprinkle with powdered sugar.
A good tip:
The dough is better worked with oiled hands and if you use silicone tools.
The dough is better worked with oiled hands and if you use silicone tools.
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Ingredients
Print recipe
Share on Facebook
Dough
- 15 g of yeast
- 50 g granulated sugar
- 280 ml lukewarm milk
- 300 g Bakery mix Liana
- 1 egg
- 50 ml oil / butter
Filling
- 250 g of soft cottage cheese
- 1 pc yolks
- 1 tbsp Liana vanillin sugar
- 2 tablespoons powdered sugar
Next we need
- fresh or frozen fruit to taste (raspberries, blueberries, currants)
- plum jam
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