Gluten-free sourdough combs (for a snack at school)

1. Pour the Bakery mix into the bowl and then add the other ingredients. Mix with a mixer with kneading paddles. If the dough is too stiff, add a little milk. Cover with food foil and leave to rise for 40 minutes.

2. Prepare the curd filling by mixing curd, powdered and vanillin sugar and lemon glaze. Mix and the filling is ready.

3. Sprinkle the base with rice flour and divide the leavened dough in half. We roll out one half and divide it into 6 parts, which we cut decoratively on one half. Fill according to taste, fold over the cut part and press the edges so that the filling does not leak out. Prepare the second half of the dough in the same way. Place the combs on a tray lined with baking paper, cover with foil and leave to rise for another 40 minutes.

4. After rising, brush the surface with egg yolks and bake in the oven at 180°C for 15-20 minutes until golden. Allow the baked goods to cool, sprinkle with sugar and serve.