Gluten-free cocoa strudel
Gluten-free sourdough strudel, soft and simple for lovers of cocoa and chocolate.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 250 ml lukewarm milk / water
- 50 g of sugar
- 1 egg
- 15 g of fresh yeast
- 50 g of melted butter, oil or lard
Filling
- 3 PL Pudding milk chocolate Liana
- 1 PL Liana dark cocoa
- 5 - 6 tablespoons granulated sugar
- 50 ml of oil
1. Prepare the dough according to the procedure on the Bakery mix recipe package: Yeast cakes. Finally, add oil, butter or lard after mixing the other ingredients and mix briefly.
2. After it has risen, about 20 minutes, roll it into a rectangle. Pour oil evenly over the dough and sprinkle with cocoa filling. Roll into a roll, tuck the edges under the roll, transfer to a baking sheet lined with baking paper. Brush lightly with oil. Cover with cling film and let rise for 15-20 minutes in a warm place.
3. Brush with beaten egg before baking. Bake at 180-190°C for 15-20 minutes until golden.
4. Immediately after baking, we can brush with water and let it cool.
FILLER:
Mix pudding powder, dark cocoa and granulated sugar in one bowl.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 250 ml lukewarm milk / water
- 50 g of sugar
- 1 egg
- 15 g of fresh yeast
- 50 g of melted butter, oil or lard
Filling
- 3 PL Pudding milk chocolate Liana
- 1 PL Liana dark cocoa
- 5 - 6 tablespoons granulated sugar
- 50 ml of oil
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