Gluten free buns with custard
Buns with custard cream is a classic and tasteful bun and can easily be adapted to local flavours and appearances. Here we have made a Norwegian school bun with custard cream on top and decorated with heavy icing and coconut flour.
The dough for the school buns is based on the soft dough mix which is a 100% premix, where you only must add sugar, salt, yeast, oil and water to create a stabil dough. The dough is easy to shape into buns and they are very bakestable.
RECIPE
BUNS WITH CUSTARD
1,000 g Credin Gluten Free Soft Dough
80 g Sugar
10 g Salt
10 g Cardamom
40 g Yeast
960 g Water
40 g Vegetable oil
Custard cream
PROCEDURE
Kneading time: 2 + 2 minutes
Add oil to the dough and knead for further 1 minute
Dough temp.: 26-28°C
Scaling weight: 85 g per bun. Make deep hole in the middle and add custard
Proving time: Approx. 40 minutes
Oven temp.: 230-220°C (deck oven)
Steam: Normal at insert
Baking time: Approx. 15-20 min
Decorate with icing and grated coconut flour.
Tip: To create more variation decorate with different kinds of nice toppings.
Read more about our Gluten Free Soft Dough.
Contact us for more information and inspiration about our gluten free soft dough.
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