Ingredients
| 400 g NOMIX gluten-free flour |
| 220 ml hot water |
|
1 egg and 1 yolk |
|
60 g sugar (including vanilla) |
| 40 ml oil |
|
16 g fresh yeast |
| 3 g salt |
|
1 to 2 TBSP rum |
|
2 to 3 g baking powder |
|
grated lemon peel |
How to prepare
You can have the dough stirred in a home bread maker. In such case, pour the hot water into the bowl, crumble the yeast into it and add the oil, sugar, egg, flour, grated lemon peel and salt. Stir and only adjust the consistency after 10 minutes when the NOMIX ingredients have swollen up. Let stand for about 5 minutes and process immediately after. A non-stick surface and slightly greasy palms will make the dough forming quite pleasant.
Add a TSP of cinnamon into the basic dough and when almost finished stirring, add a peeled diced apple (dices about 1 cm). Move the matured dough onto a working surface taking smaller pieces to form balls or small loafs (the apple pieces will make them quite irregular in shape). Let them rise for a while. Once fried, dry them using a paper towel and “coat” with a mix of powdered sugar and cinnamon.
