Gluten Free Kanelsnurrer

Ingredients

Filling
 200 g Soft Butter
 200 g Vollrohrzucker
 20 g Cinnamon
Dough
 198 g Wholegrain Rice Flour
 60 g Buckwheat Flour
 45 g Oat Flour
 30 g Cornstarch
 1 tbsp Psyllium husk powder
 3 tbsp Brown Sugar
 0.50 tbsp Baking powder
 15 g Cardamon
 0.50 tsp Salt
 25 g Fresh Yeast (2.5 tsp instant)
 12 Eggs (or ground flax seeds)
 0.25 cup Vegetable Oil (consider trying butter)
 1.25 cups Milk
 0.50 tbsp Vinegar (Apple)
 1.25 cups Additional Milk or Warm Water

Directions

Filling
1

Combine all filling ingredients and blend with a hand held mixer until smooth. Set aside

Dough
2

To use the Tangzhong method:
Combine flours. Take 1/4 cup of the flour mix and 1+1/4 cups of milk and cook in a small skillet for 2-3 minutes, continuously stirring until a think slurry forms. Set aside to cool.

3

Continue to add remaining dry ingredients to the flour, stirring to combine.
Combine fresh yeast and lightly beaten eggs.

4

Make a well in the centre of the dry ingredients, and add egg/yeast mix and Tangzhong slurry, and begin to mix/kneed.
Slowly add remaining milk/water and vinegar, until a somewhat firm but sticky dough forms. The dough should still be workable.

5

Turn out dough onto a board/baking paper dusted with rice flour, and roll out to 30x50-60cm. Spread filling over the top. Fold over 1/3 and then the other, to create 3 layers. Roll out again to roughly 30x30cm and then cut into 2-3 cm strips. Twist and wrap into desired knot shapes.

6

Place on a baking tray, and set aside in a warm place to rise for 2 hours.

7

Finally, pre heat oven to 200 deg.
Brush knots with egg or milk, and then bake for 12-13 minutes.

Gluten Free Kanelsnurrer
IngredientsDirections
Yields1 ServingCategory, , ,
Prep Time3 hrsCook Time12 mins
Filling
 200 g Soft Butter
 200 g Vollrohrzucker
 20 g Cinnamon
Dough
 198 g Wholegrain Rice Flour
 60 g Buckwheat Flour
 45 g Oat Flour
 30 g Cornstarch
 1 tbsp Psyllium husk powder
 3 tbsp Brown Sugar
 0.50 tbsp Baking powder
 15 g Cardamon
 0.50 tsp Salt
 25 g Fresh Yeast (2.5 tsp instant)
 12 Eggs (or ground flax seeds)
 0.25 cup Vegetable Oil (consider trying butter)
 1.25 cups Milk
 0.50 tbsp Vinegar (Apple)
 1.25 cups Additional Milk or Warm Water
Filling
1

Combine all filling ingredients and blend with a hand held mixer until smooth. Set aside

Dough
2

To use the Tangzhong method:
Combine flours. Take 1/4 cup of the flour mix and 1+1/4 cups of milk and cook in a small skillet for 2-3 minutes, continuously stirring until a think slurry forms. Set aside to cool.

3

Continue to add remaining dry ingredients to the flour, stirring to combine.
Combine fresh yeast and lightly beaten eggs.

4

Make a well in the centre of the dry ingredients, and add egg/yeast mix and Tangzhong slurry, and begin to mix/kneed.
Slowly add remaining milk/water and vinegar, until a somewhat firm but sticky dough forms. The dough should still be workable.

5

Turn out dough onto a board/baking paper dusted with rice flour, and roll out to 30x50-60cm. Spread filling over the top. Fold over 1/3 and then the other, to create 3 layers. Roll out again to roughly 30x30cm and then cut into 2-3 cm strips. Twist and wrap into desired knot shapes.

6

Place on a baking tray, and set aside in a warm place to rise for 2 hours.

7

Finally, pre heat oven to 200 deg.
Brush knots with egg or milk, and then bake for 12-13 minutes.