{"id":1451,"date":"2014-05-01T08:32:53","date_gmt":"2014-05-01T06:32:53","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1451"},"modified":"2020-04-15T17:02:26","modified_gmt":"2020-04-15T15:02:26","slug":"%d7%a2%d7%95%d7%92%d7%aa-%d7%a9%d7%9e%d7%a8%d7%99%d7%9d-%d7%a8%d7%9b%d7%94-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1451&lang=en","title":{"rendered":"Soft GF Yeast Cakes"},"content":{"rendered":"

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Ingredients<\/h3>\n

500 gr. Tagmish Gluten-Free flour mix
\n100 gr. soft butter
\n1 flat Tbsp. (10 gr.) dry yeast
\n1 egg
\n\u00bc cup sugar
\npinch salt
\n\u00bd tsp. vanilla extract
\n1\u00bd cups tepid water
\n1 tsp. baking powder
\nFilling Ingredients<\/b>: 50 gr. very soft butter + ingredients for the selected filling
\nGlazing Ingredients<\/b>: 1 egg<\/p>\n

Preparation<\/h3>\n

Put all ingredients in your stand-mixer bowl, with the dough hook attached.
\nKnead on low for approx. 10 minutes.<\/p>\n

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Let rise until doubles (approx. 1 hour).<\/p>\n

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Divide the dough into two equal parts.
\nOver a floured surface (cornstarch), roll each part into a rectangle about \u00bd cm (\u00bc”) thick.<\/p>\n

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Generously spread the soft butter on the rolled dough, and the filling on top of it.<\/p>\n

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Roll into a cylinder and design in the desired shape.<\/p>\n

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Let rise again until doubles (approx. 1 hour).
\nPreheat your oven to 180C\/360F.
\nBrush cake evenly with egg.
\nBake until golden-brown (approx. 15-20 minutes).<\/p>\n

Cinnamon Filling<\/h3>\n

1 cup dark-brown sugar
\n1 generous Tbsp. ground Cinnamon
\nOptional: 50 gr. chopped walnuts<\/p>\n

Cocoa Filling<\/h3>\n

\u00bd cup sugar
\n2 Tbsp. Cocoa powder
\n1 tsp. ground Cinnamon<\/p>\n

Poppy-Seed Filling<\/h3>\n

100 gr. Freshly-ground poppy seed
\n\u2153 cup (80 ml.) milk
\n\u00bd cup (100 gr.) sugar
\n1\u00bd Tbsp. (30 gr.) honey
\n50 gr. butter
\n\u00bd cup (50 gr.) ground Almonds
\nIn a small pot, bring milk, sugar, honey and butter to a boil.
\nAdd ground poppy-seed and mix well.
\nRemove from heat and let cool.
\nAdd the almonds and mix well.<\/p>\n

Almond-Cream Filling<\/h3>\n

2 cups (200 gr.) ground almonds
\n120 gr. soft butter
\n\u00be cup (150 gr.) sugar
\n1 egg
\nMix all ingredients well.<\/p>\n

\"2013-12-13<\/a><\/p>\n

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