Eliska
Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
Tip from you
Gluten-free nut strudel
For the strudel: 250 ml milk
1 egg
50g oil
300 g Liana Bakery mix
20 g fresh yeast
60 g granulated sugar
3 g salt
For the filling:
250 g ground walnuts
120 g powdered sugar
1 tsp cinnamon
80g milk
vanilla paste
a pinch of nutmeg
15g rum
1 egg for brushing
Nakúpiť Liana produkty z receptu
- First, you knead the dough, where you prepare the leaven from lukewarm milk, a little sugar and yeast, and then you mix all the ingredients together for about 10-12 minutes. Those who bake gluten-free know that it won't look like classic gluten dough, but don't worry, just knead it like this and the dough will rise beautifully in a warm place in 45 minutes.
- While the dough is rising, prepare the filling by boiling the nuts in milk with sugar, stirring until the filling thickens, then add the spices and rum.
- Prepare a silicone mat, which you flour thoroughly with a gluten-free mixture, and carefully roll out the risen dough to about 1cm. Feel free to flour the dough while working with it, it is sticky, so you need to work with it carefully. Then spread the nut filling on it and use the mat to make a strudel and let it rise for another 20 minutes.
- Finally, brush the strudel with a beaten egg and bake at 180 degrees for about 25 minutes. After baking, you can dust with powdered sugar. Freshly baked is the best.
Prihláste sa, ak chcete pridať hodnotenie.
For the strudel: 250 ml milk
1 egg
50g oil
300 g Liana Bakery mix
20 g fresh yeast
60 g granulated sugar
3 g salt
For the filling:
250 g ground walnuts
120 g powdered sugar
1 tsp cinnamon
80g milk
vanilla paste
a pinch of nutmeg
15g rum
1 egg for brushing
Nakúpiť Liana produkty z receptu
Products to recipe
