Gluten-free brioches and poppies
Homemade gluten-free brioches and poppy seeds playfully take care of a sweet breakfast and a tasty snack.
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- 15 g of yeast
- 50 g granulated sugar
- 250 ml of milk
- pinch of salt
- 300 g Bakery mix Liana
- 1 egg
- 50 g of melted butter
Next we need
- whole poppy
- beaten egg with a little milk
- We prepare yeast from yeast, sugar and warm milk, which we let rise for about 10 minutes.
- Prepare the Bakery mix, salt, leavened yeast, remaining lukewarm milk and egg in a bowl. Mix with a mixer with kneading whisks. While mixing, add the cooled melted butter. Cover and leave to rise for 30 minutes.
- We work the risen dough lightly on a floured work surface, divide it into smaller parts and shape brioches or poppies. If we want brioches, we roll out part of the dough and fold it into a knot-like shape. In the case of poppy seeds, roll out the dough in the shape of a triangle, roll it up like a roll and bend it into a horseshoe shape. Place on a tray lined with baking paper.
- Cover and leave to rise for another 30 minutes.
- Before baking, brush with a beaten egg with a little milk and sprinkle with poppy seeds.
- Bake at 180°C for about 15 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 15 g of yeast
- 50 g granulated sugar
- 250 ml of milk
- pinch of salt
- 300 g Bakery mix Liana
- 1 egg
- 50 g of melted butter
Next we need
- whole poppy
- beaten egg with a little milk
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