Gluten-free baked buns
Dough
- 300 g Bakery mix Liana
- 50 g granulated sugar
- 250 ml lukewarm milk
- 50 g melted butter
- 1 egg
- 1 teaspoon powdered sugar (for yeast)
- 15 g of yeast
Plum filling
- 150 g plum jam
1. Prepare the leaven from lukewarm milk, sugar and crushed yeast. Let stand in a warm place for 10 minutes.
2. Then add it to the other ingredients and use a mixer to make a smooth dough that comes off the sides of the bowl. Leave to rise covered with foil for 40 minutes.
3. Place the dough on a floured work surface and use a tablespoon to take pieces of the dough as big as we want the buns to be.
4. Shape the pancakes by hand and put jam in the middle. We will close the dough and put the seam down.
5. Place on a greased baking sheet and coat with oil. Leave to rise under the foil for another 40 minutes.
6. Before baking, brush the buns with egg yolk and bake at 180°C for 30 minutes. Leave to cool on the baking sheet and finally add sugar.
Dough
- 300 g Bakery mix Liana
- 50 g granulated sugar
- 250 ml lukewarm milk
- 50 g melted butter
- 1 egg
- 1 teaspoon powdered sugar (for yeast)
- 15 g of yeast
Plum filling
- 150 g plum jam
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