Gluten-free Belgian buns with poppy-cherry filling
Gluten-free buns, but completely different. Filled with juicy poppy-cherry filling and topped with crunchy chocolate glaze. You can't just buy such a delicacy in a pastry shop.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 80 g of butter
- 50 g of sugar
- 10 g of yeast
- 80 ml of milk
- 50 ml lukewarm milk (for yeast)
- 1 egg
- 1 KL sugar
Filling
- 220 g poppy seeds
- 200 g of cherries
- 150 ml of milk
- 50 g of sugar
Frosting
- 70 g Chocolate 70% Liana
- 2 tbsp whipping cream
Next we need
- 30 g of butter for spreading
- for sprinkling the dough Bakery mix Liana
- Crumble the yeast and sugar in 50 ml of lukewarm milk. Let the yeast rise for about 15 minutes.
- Pour 80 ml of milk into the pot, add butter and heat until the butter melts. Let stand, add 50 g of sugar, egg and mix. We mix Bakery mix Liana with leavened yeast and make a non-sticky dough. Cover and leave to rise for 60 minutes.
- Prepare the poppy seed filling; heat the milk in a saucepan and add the poppy seeds. Cook the poppy seed filling until it thickens. Mix sugar, pitted cherries, mix, set aside and let cool.
- Knead the leavened dough on a floured surface and roll it into a rectangle. Brush with melted butter, spread the poppy seed filling and roll into a roll. Cut into wider pieces and place on a baking sheet lined with baking paper. Cover the top with the rest of the butter and let it rise for a while.
- Bake at 180°C for 30 minutes. Cover the cooled Belgian buns with melted chocolate mixed with cream.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 80 g of butter
- 50 g of sugar
- 10 g of yeast
- 80 ml of milk
- 50 ml lukewarm milk (for yeast)
- 1 egg
- 1 KL sugar
Filling
- 220 g poppy seeds
- 200 g of cherries
- 150 ml of milk
- 50 g of sugar
Frosting
- 70 g Chocolate 70% Liana
- 2 tbsp whipping cream
Next we need
- 30 g of butter for spreading
- for sprinkling the dough Bakery mix Liana
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