Ok, quick update before getting into this delicious guest post by the beautiful and talented Thea of Baking Magique. Last time we talked, I was still off in California stargazing. Since then, I finished my research project on supernovae, went to Disneyland (!!) and visited my cousins in Honolulu. Now I’m finally home, working at the restaurant, facing the ginormous mess in my closet, and oh yeah, baking like a mad woman (I’ve been away from my oven for over a month! Can’t help it).
I’m Thea and I am the writer of a gluten free baking blog called Baking Magique. I always get excited when I find another teen food blogger in the internet world. I can’t remember how I found Erica’s blog but I was stuck immediately because of her personal posts and unique recipes. Even though most of Erica’s recipes aren’t gluten free I still get inspiration to use in my own gluten free baking experiments.
Some notes about the recipe:
1. It’s made with fresh yeast because that’s what I’m used to bake with and I prefer it over dry yeast in gluten free baking.
2. I think it’s much easier to measure my ingredients by weight and in this recipe I’ve included units in both oz and grams. I created the recipe using grams and therefore it will be most accurate if you use grams. For the filling I’ve also used cups for some ingredients.
3. Gluten free baking is very different from ”normal” baking. The dough won’t look like a dough at all before rising, it will rather look like a batter. But whatever you do, don’t add more flour because that will give you rock hard and dry buns! Trust the recipe and trust me. I promise you, these buns will taste divine if you follow the recipe.
4. This is not really about the recipe but you may have noticed in the pictures above that I used aluminum foil instead of parchment paper… DON’T DO THAT! I was out of parchment paper and had to do it but it’s not fun to tear off the foil from the buns when they come out of the oven…
Gluten Free Overnight Swirly Blueberry Buns
50 g (1,8 oz) butter
350 g (12,3 oz) milk
12 g (0,4 oz) yeast
1 tsp freshly ground cardamom
2 tbsp sugar
1/2 tsp sea salt
100 g (3,5 oz) buckwheat flour
60 g(2,1 oz) rice flour
60 g (2,1 oz) potato starch
15 g (0,5 oz) psyllium husk
100 g (3,5 oz) soft butter
1/4 cup raw cane sugar
1/2 tsp vanilla powder
1/2 tsp vanilla extract
1/2 cup of fresh blueberries
1 tbsp powdered sugar
1 tbsp potato starch
Melt the butter in a sauce pan and add the milk. Heat to 100°F/38°C
In a large bowl crumble in the fresh yeast. Pour the liquid over and whisk until the yeast is completely dissolved in the water.
Add the freshly ground cardamom, sugar and sea salt to the bowl and whisk.
Then stir in the rice flour, buckwheat flour and potato starch.
Stir in the psyllium husk powder very quickly so that no clumps will form.
Cover the bowl with cling film and let rest for 1 hour. Then put it in the fridge over night(9-12) hours.
In the morning: Roll out the dough on a floured surface to a 12*14 inch / 30*35 cm rectangle. Turn it a lot as you roll it out and add more flour when needed. You do not want it to stick to the surface.
Mix the soft butter, raw cane sugar, vanilla powder and vanilla extract in a small bowl with a fork. Spread it out on the dough. In a small bowl gently mix the fresh blueberries, potato starch and powdered sugar. Evenly spread out the blueberries on half of the rectangle. Fold over the other half.
Cut off a little of the sides and then cut the rectangle into 12 equally big strands.
Twist the strands by gently rolling them on the work surface and then roll together to a swirly bun.
Add some blobs of butter on the parchment paper on a baking tray and sprinkle some raw cane sugar on top. Place the buns on the tray and cover with a tea towel. Let rest for 1 1/2 hour in a warm and non drafty place. Preheat your oven to 435°F/225°C.
Brush the buns with egg wash and sprinkle raw cane sugar on top.
Bake in the middle of the oven for about 12 minutes, until they’re golden brown.
Let cool on a wire rack. Enjoy!
Note: These buns are best eaten while still warm from the oven but you can store them in an airtight container in the fridge for 3 days and they will still be delicious!
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