Today I baked crazy good gluten-free vanilla buns. I mixed some different recipes and came up with a great recipe. The buns doesn't even taste gluten free. Juicy, soft, fluffy, GOOD. I recommend it! The recipe makes about 20 pieces.Ingredients:
50 g yeast
500 ml milk
2 tbs fiberhusk
150 g butter
100 ml syrup
50 ml sugar
0.5 tsp salt
2 tsp cardamom
1 beaten egg
about 1100-1200 ml gluten-free flour mixFilling:
Bought vanilla creamHow to do this:
Heat the milk to 37 degrees and pour into the bowl that belong to your kitchen assistant.
Crumble the yeast into the bowl with milk.
Stir and add fiberhusk. Let the batter swell for 10 minutes.
Add remaining ingredients and mix to a dough. But save some of the flour to when you bake the dough.
Work the dough in a kitchen assistant for about 10 minutes. Let the dough rise or about 40 minutes.
Make the vanillacream as described on the package while you wait.
Pour the dough onto a floured board and divide the dough into 20 pieces.
Roll into buns and place in muffin cups on a baking sheet.
Let the buns rise for 40-60 minutes.
Preheat the oven to 225 degrees.
Make a hole in each bun and pipe in the vanillacream.
Brush with beaten egg and bake in middle of oven for about 6-8 minutes.
Brush with melted butter and dipp into sugar before serving.
(If you choose to freeze the buns, then wait to decorate with sugar until they are about to be served).