Gluten-free loaves
"Grule" in the East means potatoes, so the name was derived from the potato-bryndzova filling, which forms the basis of this leavened pastry.
Ingredients
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- 150 ml lukewarm milk
- 1 teaspoon of sugar
- ½ cube of yeast
- 300 g Bread mix white Liana
- 15 g of butter
- 50 ml of oil
- 1 egg
- 1 teaspoon powdered sugar
- 1 teaspoon of salt
Filling
- 150 g boiled potatoes
- 80 g of cheese
- 1 small onion
- salt, ground black pepper
For rubbing
- 1 egg
- some milk
- Liana rice flour for sprinkling
- Mix sugar in lukewarm milk and add crushed yeast. Let the yeast rise for 10-15 minutes.
- We put the ingredients for the dough into a food processor, together with the leavened leaven from the yeast, and knead the non-sticky dough. Cover with foil and leave to rise in a warm place for 45 minutes.
- Prick the boiled potatoes with a fork and add finely chopped onion and broth. Season with black pepper and salt and mix to a smooth filling.
- Transfer the risen dough to a floured surface. Mix and roll out to a thickness of 5-7 mm. We cut out circles, put a spoonful of filling in the middle and make a bun, which we place with the seam down. Place the finished buns on a baking sheet lined with baking paper. Press with the palm of your hand to form patties. Let it rise for 20 minutes.
- Heat the oven to 220°C. Before baking, coat the loaves with beaten egg and a little milk and bake for 15 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 150 ml lukewarm milk
- 1 teaspoon of sugar
- ½ cube of yeast
- 300 g Bread mix white Liana
- 15 g of butter
- 50 ml of oil
- 1 egg
- 1 teaspoon powdered sugar
- 1 teaspoon of salt
Filling
- 150 g boiled potatoes
- 80 g of cheese
- 1 small onion
- salt, ground black pepper
For rubbing
- 1 egg
- some milk
- Liana rice flour for sprinkling
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