Gluten-free Lollipops
Gluten-free Lollipops
Cooking time
7
minutesGluten-free lollipop buns are a fun change from traditional lollipops. Just roll the dough into a tin, rise and bake like a bun. Fill with your choice of toppings and enjoy!
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
eggs
pearl sugar
- Stuffing
whipped cream
strawberry jam
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.
- Immediately bake the gluten-free bun dough into small balls and continue to roll them into the right size. Carefully roll out the bundle onto a cone-shaped foil cube.
- Bake on a baking sheet on a baking tray, covered with a baking cloth, for about half an hour.
- Brush the risen buns with egg and garnish with pearl sugar.
- Bake in a 225°C oven for about 7-10 minutes. When slightly cooled, fill the gluten-free lollipops with the toppings of your choice.
Tip
- Pour as much hot water as you can from the tap into the bottom of the pan and place the bun on top of the hot water vapour so that the bun is covered with a baking tray. This prevents the buns from tearing and allows them to rise well.
- Watch the easy recipe video here.
