Gluten-free saffron dough:
- 50 g fresh yeast
- 500ml milk
- 100g sugar
- 1 g saffron
- 2 tbsp psyllium husk powder
- a pinch of salt
- 1 egg
- 150g butter, room temperature
- 925g gluten-free flour mix
- 1 egg, beaten
- 100ml water
- 100g sugar
Gluten-free saffron buns
Saffron buns are a part of Christmas and are a must when it comes to holiday baking. Here are the best recipe on gluten-free saffron buns.
Assemble the Assistent with the dough roller and dough knife.
Crumble 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.
Add sugar, saffron, salt and eggs. 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.
Take 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.
Combine the sugar and water in a small saucepan. Cook over medium-low heat until sugar is dissolved. Set aside until ready to use.
Set the oven to 225 °C/435 °F.
Brush the buns with beaten egg and decorate with raisins.
Bake the buns in the middle of the oven for about 6-8 minutes. They should just change color a bit.
Brush immediately with sugar syrup and transfer to a wire rack to cool.