Gluten-free Czech buns with plum jam
Modern, improved recipes are fine, but a classic is just a classic.
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- 300 g Bakery mix Liana
- 280 - 300 ml milk
- 15 g of yeast
- 25 g sugar (yeast)
- 50 g of sugar
- 1 egg
- 50 ml of oil
Next we need
- plum jam
- oil
- egg and milk for brushing
- Prepare the leaven from 100 ml of lukewarm milk, 25 g of sugar and crushed yeast. Let the yeast rise in a warm place for about 10 minutes.
- Mix Bakery mix, sugar, egg, remaining milk, oil and prepared yeast in a mixing bowl with kneading paddles. Cover the prepared dough with foil and let it rise for about 30 minutes.
- Roll out the risen dough on a floured work surface, cut into squares and fill with plum jam. We wrap it in the shape of a bun.
- We pour a little oil into the mold, in which we wrap the buns so that they do not stick to each other during baking, and let them rise for a while.
- Brush the buns with a beaten egg and a little milk before baking. Bake in a heated oven at 200°C for 10-15 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g Bakery mix Liana
- 280 - 300 ml milk
- 15 g of yeast
- 25 g sugar (yeast)
- 50 g of sugar
- 1 egg
- 50 ml of oil
Next we need
- plum jam
- oil
- egg and milk for brushing
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