Gluten-free breakfast buns with almonds
Sweet pastry for breakfast is that your thing? In that case, we recommend a recipe for sweet buns with almonds, which go great with homemade strawberry or cherry jam with our Liana jelly.
Ingredients
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- 320 g Bakery mix Liana
- 200 ml warm milk
- 100 g of dried cranberries and raisins
- 70 g ground almonds
- 60 g of melted butter
- 50 g granulated sugar
- ½ cube of yeast
- 1 tbsp sugar (for yeast)
- 1 egg
- pinch of salt
Next we need
- Liana rice flour for sprinkling the mat
- beaten egg yolk for brushing the buns
- coarsely chopped almonds
- powdered sugar
- Mix 1 tablespoon of sugar in warm milk, crumble the yeast and let the yeast rise. Mix Liana bakery mix, sugar, a pinch of salt, ground almonds in a food processor. Add the egg, leavened yeast, melted butter and make the dough. Finally, stir in the cranberries and raisins. Let the dough rise for about 60 minutes.
- Knead the risen dough on a floured work surface and divide it into 8 parts. Make a loaf from each part and transfer it to a baking sheet lined with foil. Cover and leave to rise for 20 minutes.
- Before baking, brush the buns with beaten egg yolk and roughly sprinkle with chopped almonds. Bake in a heated oven at 200°C for 20-25 minutes. Sprinkle the cooled buns with powdered sugar.
A good tip:
Sweet buns with almonds go great with our cherry jam or strawberry jam .
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 320 g Bakery mix Liana
- 200 ml warm milk
- 100 g of dried cranberries and raisins
- 70 g ground almonds
- 60 g of melted butter
- 50 g granulated sugar
- ½ cube of yeast
- 1 tbsp sugar (for yeast)
- 1 egg
- pinch of salt
Next we need
- Liana rice flour for sprinkling the mat
- beaten egg yolk for brushing the buns
- coarsely chopped almonds
- powdered sugar
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