Ingredients
500 gr. Tagmish Gluten-Free flour mix
100 gr. soft butter
1 flat Tbsp. (10 gr.) dry yeast
1 egg
¼ cup sugar
pinch salt
½ tsp. vanilla extract
1½ cups tepid water
1 tsp. baking powder
Filling Ingredients: 50 gr. very soft butter + ingredients for the selected filling
Glazing Ingredients: 1 egg
Preparation
Put all ingredients in your stand-mixer bowl, with the dough hook attached.
Knead on low for approx. 10 minutes.
Let rise until doubles (approx. 1 hour).
Divide the dough into two equal parts.
Over a floured surface (cornstarch), roll each part into a rectangle about ½ cm (¼”) thick.
Generously spread the soft butter on the rolled dough, and the filling on top of it.
Roll into a cylinder and design in the desired shape.
Let rise again until doubles (approx. 1 hour).
Preheat your oven to 180C/360F.
Brush cake evenly with egg.
Bake until golden-brown (approx. 15-20 minutes).
Cinnamon Filling
1 cup dark-brown sugar
1 generous Tbsp. ground Cinnamon
Optional: 50 gr. chopped walnuts
Cocoa Filling
½ cup sugar
2 Tbsp. Cocoa powder
1 tsp. ground Cinnamon
Poppy-Seed Filling
100 gr. Freshly-ground poppy seed
⅓ cup (80 ml.) milk
½ cup (100 gr.) sugar
1½ Tbsp. (30 gr.) honey
50 gr. butter
½ cup (50 gr.) ground Almonds
In a small pot, bring milk, sugar, honey and butter to a boil.
Add ground poppy-seed and mix well.
Remove from heat and let cool.
Add the almonds and mix well.
Almond-Cream Filling
2 cups (200 gr.) ground almonds
120 gr. soft butter
¾ cup (150 gr.) sugar
1 egg
Mix all ingredients well.
