VANILLA CAVE BUNS – GLUTEN FREE
Bullar med vaniljgömma (glutenfria)
1 ¾ oz fresh yeast
1/3 cup sugar
½ teaspoon salt
2 teaspoons crushed cardamom
4 ¾ cups gluten-free mix
3 rounded tablespoons sugar
2 tablespoons vanilla sugar
2/3 cups sugar
Crumble the yeast in a mixing bowl. Melt the fat and add the milk. Heat to body heat, then dissolve the yeast in the lukewarm liquid. Add sugar, salt, cardamom and gluten-free mix. Leave to rise, covered with a cloth, for about 30 minutes.
Bullar med vaniljgömma (glutenfria)
Approx 20 buns
3½ oz butter or margarine
2 cups milk1 ¾ oz fresh yeast
1/3 cup sugar
½ teaspoon salt
2 teaspoons crushed cardamom
4 ¾ cups gluten-free mix
Filling:
2½ oz butter or margarine, room-tempered3 rounded tablespoons sugar
2 tablespoons vanilla sugar
Brushing:
1 ¾ oz butter or margarine2/3 cups sugar
Crumble the yeast in a mixing bowl. Melt the fat and add the milk. Heat to body heat, then dissolve the yeast in the lukewarm liquid. Add sugar, salt, cardamom and gluten-free mix. Leave to rise, covered with a cloth, for about 30 minutes.
Put the dough into a large piping bag and pipe it
out into larger paper tins. Let rise for another 30 minutes. Using your thumb,
make a little hollow in each bun.
Stir together the ingredients for the filling and
put a dab in each little hollow. Heat the oven to 480F and bake in
the middle of the oven for about 8 minutes. Allow to cool slightly.
Melt the fat and dip the buns in it or brush them
with it. Then dip them in sugar. Voilá!
Enjoy!
Bella
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