Gluten-free sourdough florets

1. First, prepare the vanilla pudding from milk, pudding powder and sugar. When the pudding thickens, stir in the butter. Transfer to a bowl and cover with cling film. Let the pudding cool.

2. Activate the leaven from milk, sugar and yeast.

3. Sift the flour. Once the yeast is activated, add the flour, egg, butter, nutmeg, zest and salt to a bowl. Use a whisk to knead the dough.

4. Cover the dough in a bowl with foil and let it rise for 45–50 minutes. When the dough has risen, flour a board, work the dough, roll it out to a thickness of 1 cm and cut out flowers. Place them on a baking sheet and let it rise for 15 minutes.

5. Insert a skewer or wooden stick into the flowers. Then press a hole in the dough. Brush the dough with beaten egg yolk. Pour vanilla pudding into the hole and season the flowers and decorate with plum jam or almond flakes.

6. Bake for 20 minutes at 180 °C. After 15 minutes, remove the florets from the oven and brush the edges with egg yolk mixed with jam or honey - for better taste and a more beautiful color.