Gluteeniton Laskiaispulla / Gluten Free Mardi Gras Bun

The one thing that's difficult with eating gluten free food is baked goods. Especially when you celebrate a particular holiday like Mardi Gras (laskiainen). This is a great recipe for gluten free buns, it's not too difficult either.

Recipe

2,5 dl milk

1 tbs fiberhusk

25gr yeast

0,5dl sugar

1 tsp baking powder

1tsk cardamom

1/2 tsp salt

50gr soft butter

0,5 dl quark (maitorahka)

1 egg

4 1/2 -5 dl Semper Mix gluten free flour

Filling/Garnish

Hot milk

Whipped cream

Almond paste (mantelimassa)

The key to this recipe is the quark, and the fiberhusk. I can honestly say I'm not even sure what fiber husk is, I just know it helpes when baking :)

Start by pouring the cold milk in a bowl and add the fiber husk. Let it sit for 10min, it will turn into something very slimy. This is supposed to happen. Add the yeast and the sugar, work the dough by hand. Sugar helps the yeast, salt kills it so do not add the salt at this stage! Add the soft butter, egg, cardamom and the quark and keep working the dough with your hands (or a spoon). Mix the baking powder with the flour and slowly add it to the batter. Do not use a spoon anymore, get your hands working now.

The dough is done when it looks like the pic above in texture, add the salt lastly. The dough will be quite soft and you can't form the buns by hand. This is how it's supposed to be. Take the dough and put it in a ziplock / plastic pastry bag and cut a corner (the hole can be quite large). 

 Squeeze the dough in buns sizes on to a tin covered with baking paper. You will get about 6 good size buns form the dough. Let it rise for 1h, while you preheat your oven to 220C. Put the buns in the oven for 8-10min.

The next step is serving the buns. Now each family will have their own traditions, and this is the way I used to eat them in my childhood.

Take a spoon and dig out the lid. Press a hole down int he bun, fill it with almond paste. Put whipped cream over the almond paste, place in bowl and pour hot milk over. So damn gooooood!

I don't like eating these with jam, but if that's you're tradition, then do it your way :)