Gluten-free and vegan lemon bun
Gluten-free and vegan lemon bun
Doses
9-10
kplCooking time
25
minutesThe gluten-free and vegan lemon bun is a summery alternative to cinnamon rolls! The juicy, lemony buns are prepared in a pan and topped with a fresh topping.
Ingredients
- Pullatika
3,5 dl gluten-free plant-based drink e.g. oat drink
1,5 dl sugar
1tspsalt
1 bag (11 g) dry yeast
100 g melted vegan margarine
- Stuffing
200 g cream cheese (vegan and gluten-free)
2 dl icing sugar
2 tbsp lemon juice
grated lemon zest
- Frosting
1,5 dl icing sugar
2-3 tbsp lemon juice
grated lemon zest
Preparation
- Heat the drink to 42 degrees. Stir in the sugar and salt. In another bowl, mix together 2 dl of flour and dry yeast and start the flour in the liquid mixture. Gradually add the remaining flour, either with an all-purpose mixer or in a bowl with dough hooks, mixing for about 5 minutes. Finally, add the melted margarine.
- Let the dough rise in a warm place, covered, for an hour. In the meantime, mix the filling and icing ingredients.
- Pour the raised dough onto a floured surface and press out any air bubbles. Roll out the dough into a rectangular thin sheet. Spread the cream cheese filling on top and roll the disk. Cut the roll into 9-10 pieces and place them in a baking tray lined with baking paper. Let rise in the pan for another 30 minutes.
- Preheat the oven to 220°C. Bake the buns in the oven for 25 minutes.
- Allow the buns to cool slightly before spreading the icing. Enjoy the buns warm.
- Gluten-free and vegan lemon buns are at their best on Baking Day.
Tiina Strandberg | My Berry Forest
Hello!
You have some excellent instructions here on your website. I have tried so many and always succeeded. Your flours are so good that you can make buns and breads etc. It has become a joke in our house when my husband says, when I have baked gluten-free ones for myself, that they "look like people's bread".
-In '97 my celiac was diagnosed and you should have seen the super balls and other cakes I baked. They were so tricky somehow and there were no instructions.
I've thought many times when my celiac father who died 15 years ago always said in a down-to-earth way that this glut.bun is not from anywhere..now if he were alive and I took him these made with your flour, he could ask me if these are normal or..?
Hi Eila,
Thank you for your lovely comment! Gluten-free baking has indeed changed dramatically over the years - and only for the better!