Gluten Free Apple Brioche Buns

• परोसना: 6 servings
• सक्रिय समय: 1 hour
• कुल समय: 2 hours 20 minutes

सामग्री

10 g (2 tbsp) whole psyllium husk (If using psyllium husk powder, use only 9g.)

140 g (½ cup + 1½ tbsp) lukewarm water

115 g (1 cup) tapioca starch

65 g (½ cup) millet flour, plus extra for flouring the surface

30 g (4 tbsp) sorghum flour

25 g (2 tbsp) caster/superfine or granulated sugar

4 g (1¼ tsp) instant yeast (If using active dry yeast, use 5g.)

4 g (1 tsp) baking powder

4 g (1½ tsp) xanthan gum

4 g (¾ tsp) salt

60 g (¼ cup) whole milk, lukewarm

1 US large/UK medium egg, room temperature

25 g (2 tbsp) sunflower oil, or other neutral-tasting oil of choice

45 g (3 tbsp) unsalted butter, softened

65 g (¼ cup + 1 tbsp) caster/superfine or granulated sugar

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

¼ tsp almond extract (optional but recommended)

1 US large/UK medium egg yolk, room temperature

15 g (1 tbsp) whole milk, room temperature

100 g (1 cup) almond flour or finely ground almonds

¼ tsp salt

2 medium slightly tart, firm eating apples

1 US large/UK medium egg, whisked, for egg wash

30 g (⅓ cup) flaked almonds

1 tbsp apricot jam, for glazing the baked buns

powdered/icing sugar, for dusting the baked buns

निर्देश

Making the brioche dough:

I recommend making the dough using a stand mixer fitted with the dough hook attachment, as it'll be very soft and sticky.

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a large bowl or the bowl of a stand mixer (if using), whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the lukewarm milk and a tablespoon of the sugar. Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the rest of the wet ingredients.

Add the milk, egg and oil to the psyllium gel, and mix well to combine.

Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free brioche buns.

The final dough will be VERY soft and sticky – that’s okay, you’ll be working on a generously floured surface (and with floured hands) so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final buns too dense and dry.Tip: If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will make the dough slightly less sticky and therefore easier to handle.

Shaping the brioche buns:

When it comes to shaping these gluten free buns, it’s important that you work on a generously floured surface and with floured hands.

Turn out the dough onto a generously floured surface, and dust the top of the dough with flour as well. Give it a gentle knead (with floured hands) and shape it into a ball.

Divide the dough into six equal portions (each should weigh about 90g), shape them into smooth balls and then flatten them gently into 4-inch (10cm) wide circles about ½ inch (1-1.5cm) thick.

Transfer them to a large lined baking sheet, making sure that they're spaced as far apart as possible, as they will increase in size during both proofing and baking.

Proofing & preheating the oven:

Lightly cover the buns with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot for about 1 hour to 1 hour 15 minutes, until they're noticeably puffed up.

About 20 minutes before the buns finish proofing, start preheating the oven. Adjust the oven rack to the middle position and preheat the oven to 375ºF (190ºC).

Almond frangipane:

In a bowl, mix together the softened butter, sugar, vanilla and almond extract (if using) with a wooden spoon or a rubber spatula until well combined and smooth. Don't cream or whisk the mixture, you don't want to incorporate too much air into it.

Add the egg yolk and milk, and mix until well combined.

Add the almond flour (or ground almonds) and salt, and mix well until you get a smooth mixture with a thick, spreadable, paste-like consistency. Set aside until needed.

Assembling the apple buns:

Core and cut the apples into about 2-3mm (⅛ inch or less) thin slices. It's best to do this as close to assembly as possible, to minimise oxidation.

Once proofed, egg wash the buns all over.

Make a deep well in the middle of each bun, it should be roughly 2¾ inches (7cm) wide. You can shape it with your fingers, or use the back of a spoon, or the bottom of a ½-cup measuring cup, a glass or a jar. (See blog post for photos.)

Pipe or spoon a generous dollop of the almond frangipane filling into each well – you shouldn't have any filling left over. Arrange the thin apple slices into a fan shape and press them on top of the frangipane – use about ¼ to ⅓ of an apple per each bun, depending on the size of the apple. Sprinkle the edges of the buns with flaked almonds. (See blog post for photos.)

Baking the buns:

Bake the buns at 375ºF (190ºC) for about 18-20 minutes or until they're deep golden brown.

Allow the buns to cool for about 10-15 minutes, and then brush the apple slices with some apricot jam (for a beautiful shiny finish) and dust the edges with powdered/icing sugar.You can serve them warm or cooled completely to room temperature.

Storage & serving:

These gluten free apple brioche buns are at their best on the day of baking, either warm or cooled completely to room temperature.You can store them in an air-tight container in a cool, dry place for up to 2 days. Reheat them in the microwave for 15-20 seconds before serving.