Gluten-free steamed buns
Old fashioned buns - the way we like them best. Filled with honest plum jam and sprinkled with poppy seeds, cocoa, nuts...
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- 450 g Bread mix white Liana
- 330 - 350 ml warm milk
- 24 g of yeast
- 5 KL sugar
- 1 egg (size L)
- 1 tsp salt
- Liana rice flour for sprinkling
- Prepare a leaven from approx. 150 ml of warm milk, yeast and sugar. Let the yeast rise in a warm place for about 10 minutes.
- We weigh the Bread mix white into a bowl, add salt, egg, leavened yeast and gradually add the remaining milk while mixing. Mix with a mixer with kneading paddles for 3-5 minutes.
- Place the prepared dough on a floured board and roll out to a thickness of 0.5 cm. Cut the dough into squares, add a spoonful of plum jam and wrap it in a bun. Let the finished buns rise under the foil for 10-15 minutes.
- Brush the buns with oil and steam them in a steamer for 20 minutes. Transfer to a plate and cover with melted butter, sprinkle with powdered sugar, poppy seeds, cocoa or to taste.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 450 g Bread mix white Liana
- 330 - 350 ml warm milk
- 24 g of yeast
- 5 KL sugar
- 1 egg (size L)
- 1 tsp salt
- Liana rice flour for sprinkling
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