Pan Baked Vanilla & Pistachio Buns (Gluten & Sugar Free)
These buns are perfect to serve for breakfast, afternoon snack or dessert.
Servings 1 pan
Ingredients
For the buns
- 1/4 dl Butter
- 2 1/2 dl Skim milk
- 1 dl Curd cheese reduced fat (or quark)
- 25 g Yeat for sweet doughs
- 1/2 tsp Vanilla bean powder
- 6 1/2-7 dl Gluten free all purpose flour
For the filling
- 2 dl Stevia sugar
- 1 tsp Vanilla bean powder
- 1 dl Pistachio nuts roughly chopped
For the topping
- 1 Egg lightly beaten
- Pistachio nuts, to taste roughly chopped
Instructions
- Crumble the yeast in a big bowl.
- Melt the butter in a small pot on low heat.
- Add in the skim milk and let it become finger warm. Take off the stow.
- Pour over the yeast and stir until the yeast has dissolved in the mixture.
- Add the curd cheese and vanilla bean powder and stir until combined.
- Add flour little by little and kneed until you have a firm dough. It should be firm but still a bit sticky.
- Cover with cling film and let it rest for 60 minutes.
- When the dough is ready to bake, melt the butter for the filling in a small pot on low heat.
- Combine stevia sugar and vanilla bean powder in a small bowl.
- Kneed the dough again and then using a rolling pin roll it out to a evently thick rectangle. It should be about 1/2 cm thick.
- Brush the whole dough with a generous amount of melted butter.
- Sprinkle the sugar/vanilla mixture evenly over the whole piece of dough.
- Spread roughly chopped pistachio nuts evenly over the dough.
- Starting at one of the long sides roll together the dough into a tight roll.
- Cut the roll into 1/2 cm thick pieces and arrange in the baking pan with the cut side facing up.
- Cover with a clean kitchen towel and let the buns rest for another 1 hour.
- Preheat the oven to 225 degrees Celcius.
- When the buns are ready to bake brush them with the lightly beaten eggs and top with roughly chopped pistachio nuts.
- Bake for 10-15 minutes, until golden brown. Don't bake for too long so they won't get dry.