Gluten-free walnut rolls without leavening
Are you looking for a recipe for sweet walnut rolls without yeast? We offer it in a gluten-free version.
Ingredients
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Dough
- 350 g Bakery mix Liana
- ½ cube of yeast
- 200 ml of milk
- 120 ml of oil
- 1 egg
- 2 tablespoons powdered sugar
- 1 KL granulated sugar
- pinch of salt
Nut filling
- 100 g of ground walnuts
- 100 ml of milk
- 2 tablespoons powdered sugar
- 1 tbsp plum jam
Next we need
- Liana rice flour for sprinkling
- egg yolk for brushing
- powdered sugar for sprinkling
- Add 1 tablespoon of sugar, crushed yeast to 100 ml of warm milk and let the yeast rise for about 10 minutes. Boil the nuts, milk and sugar in a saucepan for a few minutes to create a thicker nut filling. Mix a spoonful of plum jam into the cooled filling.
- Mix all the ingredients for the dough in a bowl, add the leavened yeast and mix the dough. We do not leave the dough to rise, but immediately divide it into two parts and roll out circles on a floured board. Divide each into 8 parts and place a spoonful of the walnut filling on the wider side of the triangle. We roll it into a rotisserie shape and press the ends so that the filling does not leak out.
- Place the prepared rolls on a tray lined with baking paper, brush with beaten egg yolk and bake in a preheated oven at 180°C for approx. 25-30 minutes. After cooling, sprinkle with powdered sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 350 g Bakery mix Liana
- ½ cube of yeast
- 200 ml of milk
- 120 ml of oil
- 1 egg
- 2 tablespoons powdered sugar
- 1 KL granulated sugar
- pinch of salt
Nut filling
- 100 g of ground walnuts
- 100 ml of milk
- 2 tablespoons powdered sugar
- 1 tbsp plum jam
Next we need
- Liana rice flour for sprinkling
- egg yolk for brushing
- powdered sugar for sprinkling
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