Eliska
Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
Tip from you
Gluten-free caramel donuts and cones
Carnival without donuts? That wouldn't be it. In this recipe, Eliška shows you how to make them fluffy, caramel-like, and gluten-free with Liana Bakery mix. No stress and no burning sugar – our new caramel glaze is ready in no time, just mix it up.
Ingredients
Gluten-free dough
- 300 g Liana Bakery mix
- 250 ml lukewarm milk
- 50 g powdered sugar
- 18 g yeast
- 1 egg
- 10 g Liana Vanilla Sugar
- 1 tbsp rum
- 2 tbsp oil
Caramel icing
- 25 g Liana Caramel glaze (1 pack)
- 200 g powdered sugar
- 4 tbsp cold milk
Pudding filling:
- 250 ml milk
- 1.5 tbsp Liana Golden Cream
- 20 g Liana Vanilla Sugar
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Approach
- Make a well in the bowl with the Liana Bakery mix . Pour in 100 ml of lukewarm milk, add sugar and yeast. Cover and let rise for 10 minutes.
- Add the remaining milk, egg, Liana Vanilla Sugar , rum and oil. Knead the dough thoroughly with a mixer with dough hooks. Cover with foil and let rise for 20 minutes.
- Roll out the dough on an oiled silicone mat to a thickness of about 10–15 mm. Cut out circles with a hole in the center. Cover with foil and leave for 20–30 minutes.
- Fry the donuts and doughnuts in hot oil until golden brown. Approximately 1-1.5 minutes on each side. Remove to a paper towel.
- Once the doughnuts have cooled, dip them in the caramel glaze, which is prepared by mixing powdered sugar, Liana caramel glaze and milk. If the glaze is too thick, thin it with milk, adding it gradually, spoon by spoon. Finally, sprinkle the doughnuts with nuts.
- Pierce the donuts with a knife and fill with cooled pudding , which you prepare in advance by mixing Liana Golden Cream and Liana Vanilla Sugar in milk and boiling until thick. Let the pudding cool and fill the donuts with it using a pastry bag with a filling tip. Finally, sprinkle them with powdered sugar.
Good tip:
If you like a crunchier icing, you don’t need to sift the powdered sugar. For extra shine, you can mix 1–2 tablespoons of vegetable oil into the icing. And if you prefer salted caramel, just add a small pinch of salt.
If you like a crunchier icing, you don’t need to sift the powdered sugar. For extra shine, you can mix 1–2 tablespoons of vegetable oil into the icing. And if you prefer salted caramel, just add a small pinch of salt.
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Ingredients
Gluten-free dough
- 300 g Liana Bakery mix
- 250 ml lukewarm milk
- 50 g powdered sugar
- 18 g yeast
- 1 egg
- 10 g Liana Vanilla Sugar
- 1 tbsp rum
- 2 tbsp oil
Caramel icing
- 25 g Liana Caramel glaze (1 pack)
- 200 g powdered sugar
- 4 tbsp cold milk
Pudding filling:
- 250 ml milk
- 1.5 tbsp Liana Golden Cream
- 20 g Liana Vanilla Sugar
Nakúpiť Liana produkty z receptu
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