Gluten-free honey Easter buns
These gluten-free honey Judas cookies are inspired by the traditional Easter pastry traditionally served on Maundy Thursday. Made with gluten-free flour and sweetened with honey, they are soft, fluffy and beautifully fragrant. Thanks to the simple process and great work with the dough, everyone can make them – whether they follow a gluten-free diet or just want to spice up their holiday table.
Ingredients
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Dough:
- 250 g Liana Bakery mix
- 180-190 ml milk
- 20 g yeast
- 1 tbsp honey for the leaven
- 1 egg yolk
- 40 g liquid honey
- 30 g softened butter
- a pinch of salt
For the third time:
- 1 egg white
- + after baking 1/2 tbsp butter + 1 tbsp honey + 1 tbsp rum
- Make a well in a bowl with flour and prepare a leaven from yeast, lukewarm milk and 1 tbsp honey.
- Once it has risen, add the other ingredients and let the dough rise in a warm place for 45-60 minutes.
- After the dough has risen, knead it thoroughly and divide it into 12 equal parts (you can make fewer, I like small pieces of pastry), from which we make rolls and roll them into different shapes.
- Transfer the Judases to a baking sheet lined with baking paper and let them rise for another 15 minutes. Then brush them with egg white.
- Bake at 180 degrees for about 20 minutes, depending on the size. After baking, brush with a mixture of melted butter, honey and rum while still hot
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Ingredients
Print recipe
Share on Facebook
Dough:
- 250 g Liana Bakery mix
- 180-190 ml milk
- 20 g yeast
- 1 tbsp honey for the leaven
- 1 egg yolk
- 40 g liquid honey
- 30 g softened butter
- a pinch of salt
For the third time:
- 1 egg white
- + after baking 1/2 tbsp butter + 1 tbsp honey + 1 tbsp rum
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