Gluten-free ducat buns topped with vanilla cream
Homemade ducat buns, which everyone will be licking their lips, with delicious vanilla cream.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 50 g of sugar
- 1 egg
- 300 ml of milk
- 15 g of yeast
- 50 ml oil or lard
Cream
- 800 ml of milk
- 4 tablespoons of sugar
- 1 pc Vanillin sugar Liana
- 1 pc Golden cream Liana
- We will prepare yeast from about 100 ml of warm milk, sugar and yeast.
- Put 300 g of Bakery mix , 1 egg, the rest of the milk and prepared yeast in a bowl. Mix everything together thoroughly. Finally, add oil and mix preferably with an electric mixer for about 1 minute. Cover the dough with cling film and let it rise in a warm place for 30 minutes so that it doubles in volume.
- Turn out onto a worktop sprinkled with Bakery mix. Divide into about 5 parts. We roll each part into a rolling pin, which we cut into about 2 cm pieces. Place on a greased baking sheet, leave to rise for another 10-15 minutes. . Brush with oil and bake until golden at 190°C for about 10-12 minutes.
- Boil some of the milk. Add sugar and Liana vanilla sugar. Mix the Liana Golden Cream in the remaining milk and pour it into the boiling milk with sugar. Mix until thickened.
- Pour the prepared cream over the buns and serve.
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Ingredients
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 50 g of sugar
- 1 egg
- 300 ml of milk
- 15 g of yeast
- 50 ml oil or lard
Cream
- 800 ml of milk
- 4 tablespoons of sugar
- 1 pc Vanillin sugar Liana
- 1 pc Golden cream Liana
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