Gluten-free gapel cakes
If you try these gluten-free gapel cakes, you'll never want store-bought ones again.
Ingredients
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Dough
- 50 g granulated sugar
- 250 ml lukewarm water/milk
- 15 g of yeast
- 300 g Bakery mix Liana
- 1 egg
- 50 ml of oil
Filling
- plum jam
- 1 bag Cinnamon sugar Liana
Next we need
- beaten egg with a little milk
- 1 bag Liana cinnamon sugar for sprinkling
- Water
- We prepare yeast from 100 ml of milk/warm water, sugar and yeast, which we leave to rise for 10 minutes.
- Mix the bakery mix, egg, yeast and remaining milk/water with a mixer with kneading paddles. At the end of mixing, add oil and mix thoroughly. Cover with foil and leave to rise for 20 minutes.
- Work the dough on a floured work surface and roll out to a thickness of 50 mm. Spread with plum jam, sprinkle with cinnamon sugar and fold 3 times. Cut into 4 cm strips with a floured knife. Place on a tray lined with baking paper, cover with foil and leave to rise for 15 minutes.
- Before baking, brush with a beaten egg with a little milk, sprinkle with cinnamon sugar and sprinkle with water. Bake at 180°C for 10-15 minutes.
- Spray the still hot cakes with water and let them cool.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 50 g granulated sugar
- 250 ml lukewarm water/milk
- 15 g of yeast
- 300 g Bakery mix Liana
- 1 egg
- 50 ml of oil
Filling
- plum jam
- 1 bag Cinnamon sugar Liana
Next we need
- beaten egg with a little milk
- 1 bag Liana cinnamon sugar for sprinkling
- Water
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