Gluten-free custard-curd snails
Ingredients
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- 20 g of fresh yeast
- 70 g granulated sugar
- 250 ml lukewarm milk
- 300 g Bakery mix Liana
- 1 egg
- 50 g lard/butter
Cream:
- 300 ml of milk
- 40 g Golden cream Liana
- 5 tablespoons granulated sugar
- 20 g Liana vanillin sugar
- 250 g soft cottage cheese
Next we need:
- dried raisins soaked in rum
- beaten egg with a little milk
- We cook a thick pudding from milk, golden cream and sugar, which we leave to cool.
- We prepare yeast from yeast, sugar and about 100 ml of milk, which we leave to ferment for about 10 minutes.
- Using a mixer with kneading beaters, mix Bakery mix, prepared yeast, remaining milk and egg. While mixing, add the melted lard.
- Cover the dough and let it rise for 30 minutes.
- Mix the cottage cheese with the cooled pudding.
- Lightly work the risen dough and roll it out on a floured work surface into a rectangle and spread it with the prepared cream. Place the dried raisins on top of the cream and roll the dough.
- Cut into approx. 1 cm pieces and place on a baking sheet lined with baking paper. Let it rise covered for 20 minutes.
- Brush with beaten egg with a little milk and bake at 180-190°C for 15-20 minutes.
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Ingredients
Print recipe
Share on Facebook
- 20 g of fresh yeast
- 70 g granulated sugar
- 250 ml lukewarm milk
- 300 g Bakery mix Liana
- 1 egg
- 50 g lard/butter
Cream:
- 300 ml of milk
- 40 g Golden cream Liana
- 5 tablespoons granulated sugar
- 20 g Liana vanillin sugar
- 250 g soft cottage cheese
Next we need:
- dried raisins soaked in rum
- beaten egg with a little milk
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