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Gluten-Free Brioche Buns
Description
Enriched doughs like brioche are often made with added milk, butter, and sugar. For individuals looking for dairy-free options, we recently made a recipe featuring coconut milk in the enriched dough, which gave the bread a wonderfully tropical, summery feel.
Ingredients
Wet Ingredients:
Dry Ingredients:
Topping:
Instructions
Prepare Wet Ingredients
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Gather your required ingredients.
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In a large bowl, mix warm milk and yeast. Let the mixture sit for 10 minutes until the yeast dissolves.
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Add psyllium husk to the mixture and let it absorb the water for 5 more minutes, or until thickened.
Mix Dry Ingredients
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In a separate bowl, combine Caputo flour, starches, rice flours, sugar, salt, and protein powder. Mix well.
Make the Dough
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Add the psyllium-milk mixture to the dry ingredients.
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Add olive oil and 3 eggs.
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Mix until the dough is smooth. Use a stand mixer with a dough hook or knead by hand.
First Fermentation
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Let the dough ferment for 45 minutes at room temperature until doubled in size.
Shape the Buns
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Divide the dough into 12 equal portions (about 100 g each).
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Shape each into a ball and place on a parchment-lined baking tray.
Second Fermentation
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Cover and let rise again for 45 minutes.
Bake
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Preheat the oven to 375°F (190°C).
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Brush each bun with egg wash and sprinkle sesame seeds on top if using.
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Bake the buns for roughly 40 minutes, or until they are perfectly golden-brown and fully baked.
Note
➲ Best enjoyed fresh, or store in an airtight container at room temperature for up to 2 days.
➲ Freeze for up to 1 month. Reheat gently in the oven.
