Gluten-free Dallaspullats
Gluten-free Dallaspullats
Doses
16
Copies fromDalla buns are a delicious way to use the bun dough for curd-filled spirals, which are baked in muffin or pastry cases - you can also place the buns on a baking tray on a baking sheet.
Ingredients
- For root preparation
2,5 dl oat milk (37 degrees)
25 g yeast
1 tsp honey
- Add to the root
0,5 dl soya yoghurt
0,5 tbsp cardamom
0,5 tl salt
1 dl honey
75 g soft butter
- For filling
125 g milk cream / soy yoghurt / Fazer Genuine Oat Yoghurt Greek Style
125 g soft butter
1,5 dl sugar (or 130 g honey)
0,5 dl vanilla custard powder
0,5 - 1 tsp vanilla sugar
Preparation
- Combine the root ingredients in a bowl. Allow the root to rise until it starts to form clearly visible bubbles.
- Mix the other ingredients of the dough with the root mixture. Let the dough rest while you prepare the filling. Gradually add flour as needed.
- Gently whisk together the filling ingredients.
- Roll the bun dough into a rectangular disk less than 1cm thick, using flour.
- Spread the filling over the dough and roll it up. Cut the rolls into two-finger-wide pieces and place the pieces either in a muffin tin or directly on a baking sheet.
- Let the buns rise for about 30 minutes.
- Bake the buns in a 225 degree oven, for about 15 minutes.
Tip
- When baking with honey, you may need to increase the amount of flour more than the amount in the recipe.
