Gluten-free trdelník
Dough
- 470 g Bakery mix Liana
- 60 g of melted butter
- 50 ml sunflower oil
- 1 whole egg
- 2 egg yolks
- 75 g granulated sugar
- 12 g of fresh yeast
- ½ KL lemon glaze
- 0.25 dl of rum
- 250 ml of milk
Next we need
- oil for rubbing
- 1 egg white for coating
- nuts for sprinkling
- 1 pc Liana vanillin sugar
- 1 pc Cinnamon sugar Liana
1. Prepare yeast from lukewarm milk, 1 tbsp of sugar taken from 75 g of yeast.
2. Put Bakery mix , granulated sugar, melted butter, oil, egg, yolks, rum, lemon glaze and finally yeast into a bowl and make a thicker dough. Leave covered for 30 minutes.
3. Then we divide the dough into as many parts as we have baking tools, we can also roll it out and cut it into strips. Oil the cups and molds.
4. Shape the dough into a flat, narrow strip, wrap it around the tools and press it down. Brush with egg white and roll in walnut, coconut, cinnamon sugar or cocoa powder. Bake at 180 ° C fan for 25-30 minutes.
5. Immediately remove from the utensils when hot. We can once again sprinkle with sprinkles or just powdered sugar mixed with vanillin sugar .
Good tip :
Tools for baking trdelnik:
- mold on the venison back from its outside
- a wooden roller wrapped in aluminum foil
- canning jars
- original form for trdelník
Dough
- 470 g Bakery mix Liana
- 60 g of melted butter
- 50 ml sunflower oil
- 1 whole egg
- 2 egg yolks
- 75 g granulated sugar
- 12 g of fresh yeast
- ½ KL lemon glaze
- 0.25 dl of rum
- 250 ml of milk
Next we need
- oil for rubbing
- 1 egg white for coating
- nuts for sprinkling
- 1 pc Liana vanillin sugar
- 1 pc Cinnamon sugar Liana
Products to recipe
