Gluten-free Laskia buns
Gluten-free Laskia buns
Cooking time
10
minutesThis year, bake your own gluten-free Easter buns from scratch! However, this recipe will make gluten-free Easter buns with a really tasty and soft texture. It's not Lent without a bun!
Ingredients
- Root ingredients
2,5 dl milk (+37 degrees)
25 g yeast
1 tsp sugar
- Add to the root
1 egg, scrambled
0,5 tbsp cardamom
0,5 tl salt
0,75 dl sugar
75 g butter (soft)
3 dl Viljatuote Gluten Free Bun Flour Mix (225 g)
- Accessed on
Pearl sugar
Win at
- Stuffing
jam
almond paste
whipped cream
Preparation
- Just
- Mix the yeast and the lukewarm milk.
- Add the sugar and the bun powder mixture.
- Leave in a warm place for about 10 minutes ( or until bubbling )
- More
- Mix the dry ingredients together.
- Add the egg and the dry ingredients to the sourdough starter.
- Add the soft butter. Knead the dough vigorously by hand or using a machine/electric mixer.
- Bake the dough immediately into a bun or make ear rolls (roll the dough into a disk and spread the soft butter, sugar and spices on top).
- Bake on a baking sheet on a baking tray for about half an hour.
- Brush the tops of the raised buns with egg.
- Make a slit in the middle of a small bun and place a knob of butter and sprinkle with pearl sugar.
- Bake in a 225 degree oven for about 10 minutes.
- Collection from
- Cut out the lid and make a hole in the middle of the bottom. Fill as you like, for example with traditional jam or almond paste and whipped cream. Decorate with icing sugar if you like.
So far the best bun dough I have ever tried, the lasagne buns are really good.