Gluten-free Hellenic rolls
Traditional stuffed rolls, to which the coconut filling adds an exotic touch.
Ingredients
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Dough
- 350 g Bakery mix Liana
- 250 ml of milk
- 60 g of butter
- 50 g powdered sugar
- 30 g lard
- ½ cube of yeast
- zest of ½ lemon
- pinch of salt
Coconut filling
- 2 tbsp coconut
- 2 tablespoons powdered sugar
Cocoa filling
- 1 PL Liana dark cocoa
- 2 tablespoons powdered sugar
Rozvar
- 50 ml of water
- 1 bag Vanillin sugar Liana
- 1 tbsp granulated sugar
Next we need
- egg for brushing
- Liana rice flour for sprinkling
- Prepare the leaven from 100 ml of lukewarm milk, 1 tbsp of sugar and crushed yeast. Let the yeast rise for 10-15 minutes. Put all the ingredients for the dough together with the leavened yeast into the food processor, make the dough, cover and let it rise for about 45 minutes.
- On a floured board, make a loaf from the dough, which we will divide into 16 parts. We make a ball the size of a ping-pong ball from each one. Roll each ball into a thin triangle. Sprinkle half of the rolls with coconut filling and the other half with cocoa. Roll the filled triangles into a roll shape.
- Place the rolls on a tray lined with baking paper, cover and leave to rise for about 20 minutes. Brush with beaten egg before baking. Bake in a heated oven at 200°C for about 20 minutes.
- While the rolls are baking, prepare the broth. Put all the ingredients in a small pot to boil, mix and cook for about 5 minutes until a thick syrup is formed. Immediately after baking, brush the rolls with the prepared mixture.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 350 g Bakery mix Liana
- 250 ml of milk
- 60 g of butter
- 50 g powdered sugar
- 30 g lard
- ½ cube of yeast
- zest of ½ lemon
- pinch of salt
Coconut filling
- 2 tbsp coconut
- 2 tablespoons powdered sugar
Cocoa filling
- 1 PL Liana dark cocoa
- 2 tablespoons powdered sugar
Rozvar
- 50 ml of water
- 1 bag Vanillin sugar Liana
- 1 tbsp granulated sugar
Next we need
- egg for brushing
- Liana rice flour for sprinkling
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