Here is a gluten-free bun dough that makes really good buns.
In 2020 Jenna Herlevin Kristallupulla won the appearance category of Finland’s first baking competition for home bakers. They also have a master level of taste.
The bun is filled with vanilla cream, so the bun is really juicy and stays fresh longer.
Although Herlevi is a skilled baker, he cannot taste his own buns because of celiac disease.
Herlevi, who loves buns, has developed a gluten-free dough that creates “surprisingly good buns”.
It is difficult to make a gluten-free bun, because the flour has no stickiness at all. Because of that, the dough cannot withstand many risings. Only one lift is enough.
– Gluten-free bun dough should be worked as soon as the dough is kneaded. The buns will look better if the dough is raised on a baking sheet only after it has been baked into a bun, advises Herlevi.
The gluten-free bun gets dry quickly, so the filling keeps the bun juicy. After baking, the buns are dipped in butter, so there is no doubt about the deliciousness.
– You can’t get bad with this recipe.
After dipping in butter, the buns are still rolled in sugar, so that the surface gets a crystal.
For the frosting, you should use fine Siro sugar, because it sticks to the bun better.
The surface of the gluten-free bun does not remain smooth in the same way, but cracks. The reason is again the lack of toughness.
– The best is a combination of sweet and salty, salty butter and sugar, Herlevi delights.
Gluten-free bun dough
5 dl of milk
50 g of yeast
1 tablespoon of psyllium powder
1 teaspoon of salt
2 dl sugar
1 tablespoon of vanilla sugar
2 tablespoons of cardamom
12–14 dl of light, gluten-free flour mixture
150 g of margarine
1. Soak the yeast in lukewarm milk. Add salt, sugar, cardamom, vanilla sugar and psyllium. Let it swell for a few minutes.
2. Add the egg and half of the melted margarine. Add flour a little at a time, kneading all the time. When you have added half the flour, add the rest of the margarine.
3. Knead the dough and add flour little by little. Gluten-free dough becomes dry easily if you add too much flour.
4. When the dough is firm and malleable, but still soft, take it to a floured table and knead it vigorously. Now you can make the buns you want out of the dough.
The story was originally published on 27 December 2021.