Gluten-free cinnamon snails
Sourdough:
• 20 g fresh yeast
• 70 g granulated sugar
• 250 ml lukewarm milk
• 300 g Liana Bakery mix
• 1 medium egg
• 50 g melted butter
Cinnamon filling:
• 100 g softened butter
• 1 tsp ground cinnamon
• 1 package Liana cinnamon sugar
• 60 g cane sugar
• 1 tbsp Liana dark chocolate pudding
Lemon glaze:
• 1 package Liana lemon glaze 25g
• 200 g powdered sugar
• 5 tbsp cold water
• 1 tsp oil
- Make a sourdough starter from a little lukewarm milk, yeast, and about half the sugar. Let it activate for 10 minutes.
- Add the remaining ingredients except the butter to a bowl, then pour in the prepared yeast and make a smooth dough, then add the butter and mix it in. It is ideal to work with a food processor or a hand mixer with attachments for kneading sourdough. Cover the dough and let it rise for approx. 30 minutes.
- After rising, transfer the dough to a silicone mat that has been lightly dusted with Bakery Mix. Roll it out gently into a rectangle, brush with butter mixed with cinnamon sugar, brown sugar, cinnamon and a tablespoon of chocolate pudding powder.
- We roll it up, using a silicone mat. Cut it into 8 pieces and place it in a baking dish (28x18cm) lined with baking paper, brush it with melted butter, and let it rise for approx. 15-20 minutes.
- Before baking, brush with beaten egg with a little milk. Bake at 180°C for approx. 20 minutes.
- After cooling, spread with Liana's lemon glaze, which is simply mixed with powdered sugar, water, and a teaspoon of oil - according to the instructions on the back of the package.
Sourdough:
• 20 g fresh yeast
• 70 g granulated sugar
• 250 ml lukewarm milk
• 300 g Liana Bakery mix
• 1 medium egg
• 50 g melted butter
Cinnamon filling:
• 100 g softened butter
• 1 tsp ground cinnamon
• 1 package Liana cinnamon sugar
• 60 g cane sugar
• 1 tbsp Liana dark chocolate pudding
Lemon glaze:
• 1 package Liana lemon glaze 25g
• 200 g powdered sugar
• 5 tbsp cold water
• 1 tsp oil
Products to recipe
