Gluten-free quark buns and blueberry buns
Gluten-free quark buns and blueberry buns
Doses
15
kplCooking time
10
minutesGluten-free graham crackers and blueberry buns are a delicious alternative to the usual bun! Choose your favourite or bake both from one dough!
Ingredients
- Dough
Prepare the bun dough according to this recipe.
- Cash sample
2prkquark
2 tbsp lemon juice
1 egg
1 dl sugar
1 tl vanilla sugar
- Blueberry filling
n. 300 g blueberries (frozen or fresh)
4 tbsp potato flour
sugar
If you want to make half blueberry buns and half curd buns, halve the quantities.
Preparation
- Once you have prepared the dough, immediately bake it into round buns. Rise in a warm place for about half an hour. For example, using the bottom of a drinking glass, press a well into the centre of the risen buns. If necessary, use your fingers to press the bottom thinner and the edges clearer. Brush the buns with egg before filling.
- Biscuits
- Mix the ingredients for the curd filling. Spoon the filling into the wells of the buns.
- Blueberry buns
- Mix the blueberries and potato flour (any excess will remain in the bottom of the bowl). Spoon a generous amount of blueberries into the buns and press down slightly with your fingers. The blueberries will press together as they bake, so the surface doesn't need to be flush with the edges before baking. Sprinkle some sugar on top. 1 tsp per bun.
- Bake at 200 degrees for about 10-12 minutes. Freeze any leftover buns the same day. Gluten-free curd buns and blueberry buns will keep firm when preserved at room temperature.
Tip
- Watch the easy recipe video here.
The link to the dough recipe is missing!?
Hi Marjaana,
The link can be found under "this" 🙂 But here it is, just in case: https://www.virtasalmenviljatuote.fi/gluteenittomat-reseptit/gluteeniton-pullataikina