Recipes
Swedish Hastkaka
A simple gluten free soft cake – perfect for your afternoon ...
Read the whole articleIngredients
- 15 g yeast
- 1 1/4 dl milk
- 1/2 tbsp Finax Psyllium
- 1 tbsp sugar
- 1/2 tsp salt
- 40 g butter or margarine at room temperature
- 3 1/2 dl Finax Glutenfri Mjölmix (200 g)
- 50 g marzipan
- 1 tbsp butter or margarine
- 1 egg
Cinnamon buns with marzipan
These amazing treats are a sure win with the kids! – and if you’re nice maybe they’ll let you have a bite. About 10 pcs.
This is how you do
- Crumble the yeast into a bowl and add the cold milk and Finax Psyllium. Stir until the yeast has dissolved and leave to rest for 10 minutes.
- Mix the marzipan and butter/margarine together until you have an even texture and put it aside.
- Add sugar and salt to the dough mix (1) and add the butter/margarine. Finally mix in the flour mix but leave a little for working the dough.
- Spread flour on the table surface and pour out the dough. Work the dough thoroughly until smooth, then divide into two equal portions which are then shaped into round buns.
- Flatten the two dough buns until about 3 mm thick. Cut each into 5 equal sized triangles.
- Place a spoonful of marzipan filling at the base of each triangle and roll it up towards the tip, forming a croissant.
- Place the croissants on a tray covered with baking paper. Place them with the tip down to ensure they stay closed during baking.
- Leave to rise under a cloth for about 2 hours. Set the oven to 250º C.
- Brush the croissants with whipped egg and bake in the middle of the oven for about 10 minutes.
