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!
Is the total amount of flour to be used in the dough supposed to be 6dl plus the amount to be used for the rolling pin?
The dough didn't get really loose this way. I did use a gluten-free light flour mix from another well-known manufacturer.
The dough tastes good and the lemon here is a great idea.
Hi Maija,
The total amount of flour for the dough is 6 dl and the table flour is separate. Different manufacturers' flour blends are a bit different, so you'll have to see if it works in the recipe you want with the same amount of flour. Have a nice baking time!