Gluten-free bottled wines
Gluten-free bottled wines
These gluten-free coffee table treats are easy to make with Cereal Product's Gluten Free Bun Flour Mix. First, prepare the root dough for a moment to rise, then mix in the dry ingredients, bake immediately and rise. Raspberry marmalade, vanilla cream and sugar ribbons finish the taste and appearance.
Root ingredients
2,5 dl milk (+37 degrees)
25 g yeast
1 tsp sugar
- Listed in the root
1 pcs egg, scrambled
0,5 tbsp cardamom
0,5 tl salt
0,75 dl sugar
75 g butter (soft)
- Accessed on
Bake-safe raspberry marmalade
1 prk vanilla cream
1 dl powdered sugar
1-2 tsp water
Preparation
- Mix the yeast and the lukewarm milk. Add the sugar and the bun powder mixture.
- Leave in a warm place for about 10 minutes (or until bubbling).
- Mix the dry ingredients together. Add the egg and the dry ingredients to the dough. Add the soft butter. Knead the dough vigorously by hand or using a machine/electric mixer.
- Immediately bake the gluten-free bun dough into a small bun and press a well in the middle with a glass.
- Bake on a baking sheet on a baking tray for about half an hour.
- If necessary, deepen the wells with a glass and brush the buns with egg. Spoon half the cream and half the marmalade into the well.
- Bake in a 225 degree oven for about 10 minutes.
- Mix the powdered sugar and water until the glaze is fairly thick. Pipe the glaze onto the cooled buns. This recipe makes 10–12 buns.
The recipe for gluten-free Pullaviinerit is good, by the way, but the number of pieces could be adjusted.
I also added powdered sugar to the recipe. Mine didn't melt completely on the surface.
They tasted good; my friends complimented them.
Hi Sinikka,
This recipe makes 10–12 pullaviineri. To make the powdered sugar glaze, mix 1 dl of powdered sugar with
1–2 tsp or lemon juice.
The frosting should be thick but spreadable so that the stripes don't run. Pipe the stripes onto the completely cooled buns.😊