Gluten-free salko buns without leavening
Buns that don't rise? What a quick sweet treat.
Ingredients
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Dough
- 300 g Cake mix Liana
- 85 g of butter
- 100 ml of whipping cream
- 1 bag Vanillin sugar Liana
- 1 tbsp powdered sugar
- 2 KL Liana lemon glaze
- 1 egg
Filling
- caramel salko
Sprinkler
- 30 g of Liana rice flour
- 15 g of butter
- 15 g powdered sugar
- egg for brushing
- Liana rice flour for flouring the board
- Let the salko harden in the refrigerator for a few hours. Cut the butter into small pieces and add the other ingredients. We will make a non-sticky dough. Flour the worktop, roll out a rectangle, cut it into squares and place the hardened salko on each square. Wrap it in a bun and place it on a baking sheet lined with baking paper.
- Use your fingers to make a crumbly mass of rice flour, butter and powdered sugar. Brush the buns with beaten egg, sprinkle with sprinkles and bake in a heated oven at 175°C for 15-20 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Cake mix Liana
- 85 g of butter
- 100 ml of whipping cream
- 1 bag Vanillin sugar Liana
- 1 tbsp powdered sugar
- 2 KL Liana lemon glaze
- 1 egg
Filling
- caramel salko
Sprinkler
- 30 g of Liana rice flour
- 15 g of butter
- 15 g powdered sugar
- egg for brushing
- Liana rice flour for flouring the board
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