Gluten-free buns cooked in water with fruit
Popular buns, especially among the smallest, in a different form - boiled in water.
Ingredients
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- 270 g Bakery mix Liana
- 30 g of tapioca flour
- 40 g powdered sugar
- ½ KL of rum
- pinch of salt
- 2 egg yolks
- 100 ml almond cream
- 30 g of melted vegetable butter
- 120 ml hazelnut milk or almond milk
- 1 KL sugar
- 20 g of yeast
- 1 KL Bakery mix Liana
- Liana rice flour for sprinkling
Filling
- strawberries, plums, apricots
- Liana vanillin sugar
- Heat the milk and add sugar and yeast. Sprinkle with a teaspoon of Bakery mix, cover with a towel and let the yeast rise for 10-15 minutes.
- In the meantime, prepare the remaining ingredients in a bowl, pour the leavened yeast from the yeast, make the dough, cover the bowl and let it rise for 60 minutes.
- Lightly sprinkle the worktop with rice flour and roll out the dough to a thickness of approx. 5 mm. Using a cookie cutter or a smaller glass, cut out circles and work them gently by hand. Place the fruit, sprinkle with vanilla sugar and shape into buns. Let the buns rise for 15 minutes.
- Add salt to a pot of water and bring to a boil. Drop the buns directly into boiling salted water and cook for 5 minutes. Turn over with a spoon and cook for another 5 minutes. Take it out of the water with a spoon, poke it with a skewer so that the steam comes out. Cover with melted butter and sprinkle to taste.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 270 g Bakery mix Liana
- 30 g of tapioca flour
- 40 g powdered sugar
- ½ KL of rum
- pinch of salt
- 2 egg yolks
- 100 ml almond cream
- 30 g of melted vegetable butter
- 120 ml hazelnut milk or almond milk
- 1 KL sugar
- 20 g of yeast
- 1 KL Bakery mix Liana
- Liana rice flour for sprinkling
Filling
- strawberries, plums, apricots
- Liana vanillin sugar
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