Swiss Buns - Makes 8
- 200g gluten free plain flour
- 100g cornflour
- 100g ground almonds
- 2tsp xanthan gum
- 1tsp salt
- 100g caster sugar
- 8tsp (4 x 7g sachets) dried yeast
- 1 egg, beaten
- 60g butter, melted
- 300ml milk
- Fondant icing sugar
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grease a baking tray.
Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, salt, sugar and yeast.
Melt the butter and pour into the flour with the beaten egg and milk, beat until smooth.
Scoop the mixture onto the baking tray to make 8 buns.
Wet your fingers and mould each bun into a finger shape.
Leave in a warm place to prove for 30 – 45 minutes.
Preheat oven to 200°c / 400°f / gas mark 6.
Bake for 15 – 18 minutes until golden brown. Tap the bottom of a bun, if it sounds hollow it is cooked.
Leave on a wire rack to cool.
Make up the fondant by mixing to a stiff consistency with water. Spread over the top of each bun.
Eat within 2 days or if freezing the buns it is best to freeze without the fondant then add the fondant when defrosted.
how to make this recipe dairy free...
Use sunflower oil or dairy free margarine in place of butter.
Use water or your choice of dairy free milk in place of milk.