Gluten-free puddings

1. Prepare yeast from milk, yeast and a spoonful of sugar. Let it rise for 10 minutes.

2. Mix the Bakery mix , powdered sugar, egg, prepared yeast and remaining milk in a bowl. Gradually add oil and mix to a smooth dough. Leave to rise covered with foil for 30 minutes.

3. Work the dough on a floured work surface. Divide into 16 parts. Roll each part to 20 cm. We bend it into a horseshoe shape, braid it and bend the ends down. Place on a baking sheet lined with baking paper and brush with egg. Leave to rise for 10 minutes and bake at 200°C for about 15 minutes.

4. Leave the baked goods to cool, cut them in half and fill them with filling and whipped cream.

Filling procedure:

1. Cook pudding from milk, powdered sugar, vanillin sugar and pudding powder.

2. Mix the softened butter into a foam and add it to the cooled pudding, stirring constantly.

Whipped cream procedure:

1. Beat milk with Whipped cream and sugar until stiff.

2. Dose the filling with a pastry bag with a decorative tip.