Celiac-friendly Buns

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Celiac-friendly Buns
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
219
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie219 kcal(10 %)
Protein3.7 g(4 %)
Fat7.3 g(6 %)
Carbohydrates34.01 g(23 %)
Sugar added4.47 g(18 %)
Roughage0 g(0 %)
Vitamin A53.06 mg(6,633 %)
Vitamin D0.42 μg(2 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.32 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate6.17 μg(2 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.95 μg(2 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0 mg(0 %)
Potassium61.35 mg(2 %)
Calcium50.2 mg(5 %)
Magnesium12.01 mg(4 %)
Iron1.42 mg(9 %)
Iodine10.69 μg(5 %)
Zinc0.25 mg(3 %)
Saturated fatty acids4.05 g
Cholesterol36.15 mg
Author of this recipe:

Ingredients

for
15
Ingredients
1.333 cups
¼ cup
3.333 cups
1 teaspoon
0.333 cup
superfine caster sugar
2 teaspoons
quick-rising active dry yeast
1
egg (beaten)
¾ cup
To glaze
1
egg yolk (beaten)

Preparation steps

1.
Line 2 baking trays with non-stick baking paper.
2.
Bring the milk to a boil, then remove from the heat and add the butter. Leave to cool until warm to the touch.
3.
Mix together the flour, salt, sugar and yeast in a mixing bowl. Add the warm milk and egg and mix with your hands until it comes together. Don't knead.
4.
Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for about 1 hour until doubled in size.
5.
Heat the oven to 200°C (180° fan) 400°F gas 6.
6.
Add the chocolate chips and mix into the dough. Leave to rise as before for a further 1 hour until doubled in size.
7.
Divide the dough into 15 even sized pieces and roll into balls with oiled hands. Place on the baking trays.
8.
Brush the tops of the buns with egg yolk and bake for about 20 minutes until golden brown. Tap the bottom of a bun - if it sounds hollow it is cooked. Cool on the tray for 5 minutes, then place on a wire rack to cool completely.