{"id":10222,"date":"2022-12-09T12:15:04","date_gmt":"2022-12-09T12:15:04","guid":{"rendered":"https:\/\/www.ankarsrum.com\/au\/?p=10222"},"modified":"2022-12-09T12:17:26","modified_gmt":"2022-12-09T12:17:26","slug":"succeed-with-gluten-free-saffron-buns","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/au\/succeed-with-gluten-free-saffron-buns\/","title":{"rendered":"Succeed with gluten-free saffron buns"},"content":{"rendered":"Saffron buns are a part of Christmas and are a must for many when it comes to holiday baking. If you don\u2019t tolerate gluten; it may feel challenging to bake airy and fluffy gluten-free saffron buns.\r\n\r\nGluten-free baking isn\u2019t more difficult than regular baking.\u00a0 It just requires different techniques and knowledge.\r\n\r\n<strong>Gluten-free flour mixes\r\n<\/strong>There are several different brands of gluten-free flour mixes on the market today. Choice of brand and variety can depend on whether you can tolerate milk or not.\u00a0 Since all varieties have different ingredients, the end result of the pastry or bread can also be different depending on the flour mix. In some cases, you need to use a little more flour mix and sometimes less is needed.\r\n\r\n<strong>Sticky dough\r\n<\/strong>It is important to remember that when baking gluten-free, the dough is generally much stickier than regular wheat dough, both during preparation and before baking. The dough needs to be moist for the buns to be soft once baked, so don\u00b4t put too much flour mix in the dough even if it feels tempting, it can result in dry buns.\r\n\r\n<strong>Fermentation\r\n<\/strong>Gluten-free doughs are easier to work with if you shape the buns directly and then let them ferment in the final shape instead of leaving the dough to ferment in the bowl and then shaping them into buns. A dough that rises once in the bowl often becomes stickier when shaping and needs to be handled more carefully so as not to lose airiness.\r\n\r\nCover the baking trays with the buns with plastic wrap instead of a towel to keep the moisture in the buns. \u00a0If a towel is used, a dry film can easily form on the buns. It is especially important to keep the moisture in the buns when you let them rise for a long time.\r\n\r\n<strong>Kneading\r\n<\/strong>A gluten-free dough does not need to be kneaded because it lacks gluten. A wheat dough is kneaded to develop gluten strands in the dough, which then gives an airy bread texture. When it comes to gluten-free dough, you instead need to work a lot of air into the dough during preparation, and the dough roller and knife are best suited for that.\r\n\r\n<strong>Syrup\r\n<\/strong>Brushing the buns with sugar syrup immediately after baking means that the moisture remains in the buns, and they stay soft and moist longer. This part can be excluded if you want.\r\n\r\n<strong>Storage\r\n<\/strong>The best way to always have fresh gluten-free bread at home is to store it in the freezer. Freeze the buns as soon as they have cooled. Thaw at room temperature or in the microwave.\r\n\r\n<img decoding=\"async\" class=\"alignnone size-full wp-image-34731\" style=\"letter-spacing: 0.6px;\" src=\"https:\/\/www.ankarsrum.com\/img-srv\/DNbaMVx-o-PeBL2CnkNlrXj9aoEwxB68WJnqyPqwpyE\/resizing_type:auto\/width:0\/height:0\/gravity:sm\/enlarge:1\/ext:webp\/strip_metadata:1\/quality:82\/bG9jYWw6Ly8vYW5rYXJzcnVtL3d3dy5hbmthcnNydW0uY29tL3dwLWNvbnRlbnQvdXBsb2Fkcy9zaXRlcy8xMS8yMDIyLzEyL0dsdXRlbmZyaWEtTHVzc2VidWxsYXItMS1zY2FsZWQuanBn.webp\" alt=\"\" \/>\r\n\r\n<strong>Gluten-free saffron buns with cold dough liquid<\/strong>\r\n\r\nGluten-free saffron dough:\r\n50 g fresh yeast\r\n500ml milk\r\n100g sugar\r\n1 g saffron\r\n2 tbsp psyllium husk powder\r\na pinch of salt\r\n1 egg\r\n150g butter, room temperature\r\n925g gluten-free flour mix\r\n\r\nDecoration:\r\n1 egg, beaten\r\nraisins\r\n\r\nSyrup:\r\n100ml water\r\n100g sugar\r\n\r\nFollow these steps:\r\nAssemble the Assistent with the dough roller and dough knife.\r\n\r\nCrumble the yeast into the bowl and add the cold milk. Stir so that the yeast dissolves completely. Add psyllium husk powder, mix, and let rest for 5 minutes.\r\n\r\nAdd sugar, saffron, salt and egg<span style=\"text-decoration: line-through;\">s<\/span>. Work together on low speed and slowly add the flour mix. Add the soft butter. Turn the speed up and let the machine run for 5-10 minutes.\r\n\r\nTake the dough out and shape saffron buns into desired size. Put the buns on baking trays and cover with plastic wrap. Let the buns rise for 2 hours.\r\n\r\nCombine the sugar and water in a small saucepan. Cook over medium-low heat until sugar is dissolved. Set aside until ready to use.\r\n\r\nSet the oven to 225 \u00b0C\/435 \u00b0F.\r\n\r\nBrush the buns with beaten egg and decorate with raisins.\r\n\r\nBake the buns in the middle of the oven for about 6-8 minutes. They should just change color a bit.\r\n\r\nBrush immediately with sugar syrup and transfer to a wire rack to cool.","protected":false},"excerpt":{"rendered":"<p>Gluten-free flour mixes. Sticky dough. Fermentation. Kneading. <\/p>\n","protected":false},"author":224,"featured_media":10146,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[1],"tags":[],"knowledge_bank_type":[285],"class_list":["post-10222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","knowledge_bank_type-baking"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Succeed with gluten-free saffron buns - Ankarsrum Australia<\/title>\n<meta name=\"description\" content=\"It may feel challenging to bake airy and fluffy gluten-free saffron buns. 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