Gluten-free snails
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- 300 g Bakery mix Liana
- 300 g Bread mix white Liana
- 300 ml of milk
- 100 g granulated sugar
- 1 white yogurt
- 50 g melted butter
- 50 g lard
- 3/4 cubes of yeast
- 2 eggs
- pinch of salt
- Crumble the yeast with a teaspoon of sugar in 100 ml of lukewarm milk and let it ferment in a warm place for about 10 minutes.
- We mix the remaining ingredients, add the leaven from the yeast and make the dough. Let it rise until the dough doubles in volume.
- Fill the dough with any filling; salty or sweet, roll into a roll and cut into 1 cm circles. Place on a tray, leave to rise and bake at 160°C until golden brown. Brush the baked goods with butter.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g Bakery mix Liana
- 300 g Bread mix white Liana
- 300 ml of milk
- 100 g granulated sugar
- 1 white yogurt
- 50 g melted butter
- 50 g lard
- 3/4 cubes of yeast
- 2 eggs
- pinch of salt
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