Here is a gluten-free bun dough that makes really good buns.
Gluten-free bun dough is only raised once. Roni Lehti
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”.
Jenna Herlevi bakes with her children Jami (7) and Timi (2). Roni Lehti
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.
The crystal balls are coated with fine sugar. Roni Lehti
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
1 egg
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 gluten-free dough can be used to bake ear trees, for example. Roni Lehti
The story was originally published on 27 December 2021.