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Easter yeast pie (gluten free)
Why Easter, you ask? You'll surely find out at the end of the recipe. Just wait and see!
Ingredients
- 300 g Nomix flour
- 170 g water
- 1 egg yolk (the egg white can be added to the poppy seed filling)
- 65 g sugar
- 1 vanilla sugar
- 15 g yeast
- 2.5 g salt
Poppy seed filling:
- Ground poppy seeds
- Sugar
- Milk
- A little preserve or jam
- A pinch of cinnamon
Curd cheese filling:
- 250 g soft curd cheese
- 50 g sugar
- Vanilla sugar
- 1 egg
- 30 g butter
- Lemon zest
- 1-2 tbsp Nomina porridge
- Apricot compote
For this recipe you need the following products:
Directions
- Start by preparing the fillings. Boil the ground poppy seeds with milk, add a bit of jam or other preserves and sweeten. You can also add a little cinnamon. Prepare the curd cheese filling by mixing all the ingredients. Let the apricots drain on a sieve.
- Mix all the ingredients for the dough and knead well. Let the dough rest for about 5 minutes and then roll out either on a greased baking sheet or in a round pan (several smaller round ones).
- Cover the entire surface with a layer of the poppy seed filling, then create another layer in several places, this time using the curd cheese filling, in the shape of a fried egg (co called sunny side up).
- Place half a preserved apricot in the centre of each "egg white". Let rise.
- Bake at 170 °C for about 25 min (depending on the size of the pan).
