Gluten-free layered buns with sour milk

Votes: 1

How to Make - Gluten-Free Layered Buttermilk Buns

Time: 2 hours including cooling time
Complexity: easily
Quantity: 6-9 buns

Nutritional value per serving:

Serving size: 1 of 8
Calories 232, total fat 13 G., saturated fats 8 G., proteins 5 G., carbohydrates 27 G., fiber 4 G., cholesterol 33 mg, sodium 191 mg, sugar 3 G.

You can make fluffy, flaky buns without using wheat flour. To get them perfect, you'll need very cold butter and gluten-free flour, fast hands, a cast-iron skillet (or another oven-safe pan), a freezer, and a well-heated oven. Add plenty of practice! Even if the buns don't turn out perfectly the first time, they'll still be delicious and flaky, and everyone will gobble them up. These flaky buns are quite versatile. They're equally good with gravy or jam.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

280 gr. (2 tbsp.) all-purpose gluten-free flour mix
0.5 tsp psyllium husk
1 tbsp baking powder
1.5 tsp coarse salt
115g chilled unsalted butter, cut into 1cm cubes, + 2 tbsp melted butter, plus extra for greasing
3/4 cup chilled sour milk or kefir
1/4 cup whole milk yogurt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: psyllium husk, baking powder, butter, sour milk, kefir, yogurt

Cooking the dish according to the recipe:

In a large bowl, combine the flour mixture, psyllium husk, baking powder, and salt and place the bowl in the freezer for 15 minutes. Place the cubes of butter on a plate and place them in the freezer as well.
Transfer the flour mixture to the bowl of a food processor and pulse to combine. Add the cubed butter and pulse until the butter is broken into bean-sized pieces. Pour in the buttermilk and yogurt and pulse until combined.

Place the dough on a sheet of parchment paper, being careful not to cut yourself with the blade of the food processor. Gently press the dough with the palm of your hand and form it into a 2.5 cm (1 in) disc.
Grease a 22cm (9.5in) pan. Using a cookie cutter or a small glass, cut out as many circles of dough as possible. Don't twist the cutter, or the dough will have a hard time rising during baking. Place the dough circles in the prepared pan, pressing them together to help the buns rise. Gather up any scraps of dough, reshape them into a tall disk, and cut out as many buns as possible. Freeze the pan for at least 1 hour.
Preheat the oven to 220°C (425°F). Remove the pan from the freezer and place it directly in the oven. Bake until the buns are firm and lightly golden, 12-14 minutes. Brush the tops of the buns with melted butter and let them rest in the pan for 10 minutes, then serve immediately.

Author of the recipe - Shauna James Ahern is a food writer, gluten-free recipe author, and professional baker.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Breakfast / Side dishes / Bakery / Savory pies and buns

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