Gluten-free monkey bread
Originally a Jewish sweet pastry, it won over many of us! The dough covered in cinnamon sugar and nuts is served while it is still lukewarm, when the taste is best.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 150 ml of milk
- 80 ml water
- 30 g powdered sugar
- 20 g of melted butter
- 15 g of yeast
- 1 KL granulated sugar (for yeast)
Wrapping
- 60 g of melted butter
- 60 g of ground walnuts
- 4 bags Cinnamon sugar Liana
- Liana rice flour for sprinkling the board
- Prepare yeast from lukewarm milk, a teaspoon of sugar and yeast. Let it rise for about 10 minutes in a warm place.
- Put the remaining ingredients into the food processor, add the leavened yeast and make the dough. Let it rise for about 60 minutes.
- Flour the worktop, knead the dough and roll out a sheet 1 cm thick. Cut rectangles and make balls. Dip the balls in melted butter and coat them in a mixture of cinnamon sugar and nuts. Place in a silicone mold and leave to rise for 20 minutes.
- Heat the oven to 220°C and bake for 10 minutes. Then reduce the temperature to 190°C and bake for 20-25 minutes. Let the baked goods stand for at least 5 minutes and then turn them out of the mold. We serve it lukewarm.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 150 ml of milk
- 80 ml water
- 30 g powdered sugar
- 20 g of melted butter
- 15 g of yeast
- 1 KL granulated sugar (for yeast)
Wrapping
- 60 g of melted butter
- 60 g of ground walnuts
- 4 bags Cinnamon sugar Liana
- Liana rice flour for sprinkling the board
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