Gluten-free star bun

Preparation

• For the dough, mix the yeast with the lukewarm almond milk.
• Add the sugar, psyllium and flour. Mix. Cover and leave in a warm place until bubbling. Psyllium is not necessary because the flour already has it, but the extra psyllium helps a lot in shaping the star!
• When the dough bubbles, add the dry ingredients, the egg and the soft butter.
• Knead the dough vigorously by hand or using the dough hooks of a machine/electric mixer.
• When the dough is ready, put it in the fridge for a while (about 15 minutes) to make it easier to handle.
• Divide the dough into 4 parts. Handle one part at a time. Roll out the dough on baking paper into a circle (diameter approx. 24cm). You can use a plate as a mould, for example. Repeat for all the pieces.
• Assemble the pieces on top of each other so that you spread the apple-cinnamon marmalade and crumble the almond paste between the 3. Do not try to lift the pieces from the baking paper, but tip the pieces over each other using the baking paper as a guide. Using a glass, gently (not all the way to the bottom) press a pretzel into the center of the top pastry sheet, which will become the center of the bun. Make slits in the edges of the bun to make 12 scallops. Take two of the scallops in your hands and roll them outwards towards each other on a spiral. Finally, press the ends together. Repeat for all the scallions.
• Rise the bun, covered, for about 30 min. Brush the gluten-free star bun with egg and sprinkle with almond flakes and pearl sugar. Bake at 200°C for about 15-20 min or until done.
  
  Ina Elevant | Gluteenitonta