Gluten Free Cheesecake Brioche Buns

• 份量: 6 servings
• 准备时间: 1 hour
• 总时间: 2 hours 20 minutes

配料

Gluten free brioche dough:

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

140 g (½ cup + 1½ tbsp) lukewarm water (+10 g for high altitude)

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.) (3 g for high altitude)

4 g (1 tsp) baking powder

4 g (1½ tsp) xanthan gum

4 g (¾ tsp) sea 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

Cheesecake filling:

170 g (¾ cup) full-fat cream cheese, room temperature

25 g (2 tbsp) caster/superfine or granulated sugar (30 g)

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

6 tbsp jam of choice (such as strawberry, blueberry, raspberry, sour cherry or apricot jam)

Streusel topping:

80 g (⅔ cup) plain gluten free flour blend

40 g (3 tbsp) light brown soft sugar

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

40 g (3 tbsp) cold unsalted butter, cubed

Egg wash:

1 US large/UK medium egg, whisked

步骤

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.

While the buns are proofing, prepare the cheesecake filling and the streusel topping.

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).

Cheesecake filling:

Mix together the cream cheese, sugar and vanilla until well combined and smooth. Set aside until needed.

Streusel topping:

In a bowl, whisk together the gluten free flour blend, light brown sugar, xanthan gum and salt.

Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together.

Set aside until needed.

Assembling the cheesecake buns:

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 bottom of a ½-cup measuring cup, or the bottom of a glass or a jar. If you're using a cup/glass/jar, lightly oil its bottom to prevent it from sticking to the dough. (See blog post for photos.)

Pipe or spoon a generous dollop of the cheesecake filling into each well, and then spoon about 1 tablespoon of jam on top. (See blog post for photos.)

Egg wash the sides of each bun and then sprinkle on the streusel topping – mostly around the edges, but it’s perfectly OK if some of the streusel topping ends up on the filling as well.

Baking the buns:

Bake the buns at 375ºF (190ºC) for about 18-20 minutes or until the edges of the buns are golden brown and the streusel topping is crisp and light golden.Some of the jam will probably bubble over in the oven – that’s OK, don’t stress if your baked buns are a bit messy and rough around the edges. It’s all part of their rustic charm.

Allow the buns to cool until warm before you serve them. Unlike many other of my gluten free bread recipes, there’s no need to cool these completely to room temperature. In fact, they’re absolutely AMAZING when they’re still slightly warm from the oven.

Storage & serving:

These gluten free cheesecake buns are at their best on the day of baking, either warm or cooled completely to room temperature.You can store them until the next day in a closed air-tight container in a cool, dry place. If you plan to store them for longer than a day, then keep them in an air-tight container in the fridge and reheat them before serving (in the microwave for 15-20 seconds). They keep well in the fridge for up to 3 days.

备注

4/16/26 proofed 45 minutes. Used metal 1/2 cup measure sprayed with Pam to form wells but you need to press down and hold for it to stay at all. I used my fingers as well. I used small scoop for homemade mixed berry jam and piped the cream cheese mixture. There is a lot of streusel but use it all. Cooked on rack 4th notch from top at 375 for 25 minutes. The center cheesecake/jam did fall as it cooled but they were really good. Were they supposed to fall?? Should I have preheated to 365 and then turned down to see if that would have helped??