Gluten-free snails with pudding and banana
Dough
- 200 ml lukewarm milk
- ½ cube of yeast
- 1 teaspoon granulated sugar
- 400 g Bakery mix Liana
- ½ teaspoon lemon peel
- 3.5 spoons of granulated sugar
- pinch of salt
- 50 ml of oil
- 70 ml milk or water
Filling
- 300 ml of milk
- 2 spoons of granulated sugar
- 1 pc Golden cream Liana
- 2 bananas
- 2 spoons of yogurt or sour cream
For sprinkling
- dried raisins, cranberries, chocolate pieces
1. Add a teaspoon of granulated sugar and yeast to lukewarm milk. Let the yeast stand for about 15 minutes in a warm place.
2. Put the rest of the ingredients for the dough into the food processor and finally add the leaven from the yeast and make a smooth dough. Cover with a towel and let it rise in the bowl for about 1 hour.
3. While the dough is rising, prepare the filling. Boil Golden Cream with sugar in milk. Let it cool down.
4. Beat the cooled pudding with a hand mixer, beat in mashed bananas and 2 tablespoons of thick yogurt or sour cream.
5. Transfer the risen dough to a floured board, mix and divide into 2 parts.
6. Roll out each part to a thickness of 0.5 cm, spread half of the filling, sprinkle with pieces of chocolate or dried fruit and roll like a roll.
7. Cut into rounds approx. 1.5 cm thick and place on a baking sheet lined with baking paper.
8. Leave to rise for 20 minutes and bake in a heated oven at 200°C for approx. 20 minutes.
Dough
- 200 ml lukewarm milk
- ½ cube of yeast
- 1 teaspoon granulated sugar
- 400 g Bakery mix Liana
- ½ teaspoon lemon peel
- 3.5 spoons of granulated sugar
- pinch of salt
- 50 ml of oil
- 70 ml milk or water
Filling
- 300 ml of milk
- 2 spoons of granulated sugar
- 1 pc Golden cream Liana
- 2 bananas
- 2 spoons of yogurt or sour cream
For sprinkling
- dried raisins, cranberries, chocolate pieces
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