- 75 g dairy free butter
- 1 cup (2 1/4 dl) dairy free milk
- 1 egg
- 2 cups (4 3/4 dl) gluten free flour
- 2 t dry yeast
- 1 T corn starch
- 1 T psyllium husk
- 1/4 t salt
- 1 t baking powder
- 1 t ground cardamom
1 egg for brushing
Preheat the oven to 500 F/250 C
Melt the butter in a saucepan. Remove it from the stove and add the milk. Put all the dry ingredients, except the flour, in a mixing bowl. Add the flour, a little at a time together with the liquid and the egg and mix it well until the dough is not sticking to the bowl. Let the dough rise for ten minutes before transferring it to a baking surface and knead it a little longer. Cut the dough in 10 pieces and roll each piece into a ball. Put the balls on a parchment paper covered baking tray and let them rise for about 30 minutes. Brush them with the whipped egg and bake for 8-10 minutes. Let the buns cool under a towel.
- 150 g almond paste
- part of the inside of the bun
- 1/4 cup + 1T (1 dl) dairy free milk
- 1/2 cup + 1T (2 dl) coconut cream*
- powdered sugar for dusting
(I only prepare as many lenten buns as are being used and freeze the rest).
*It’s hard to get the right thickness of the coconut cream. I have tried different brands and some are easier to whip than others, but the main thing to remember is to avoid as much liquid as possible (the liquid can be put aside and used in vegetarian curries), and only use the thick white coconut cream you find in the can. It’s also better to whip it the day before using so it has time to set. I sometimes use a little corn starch for thickness, and a little sugar or vanilla powder for sweetness.
Preparation of one bun:
Cut off the top of the bun and put to the side. Remove some of the inside and put in a bowl together with about 1 T of the almond paste. Add a little milk until the mix is soft and holds together. Put it back into the bun. Add about 2 -3 T of whipped coconut cream on top of the almond paste. Put the top back on and dust with powdered sugar.