Different brands deliver different results.įor a neat scroll, l like to slice the log with string or dental floss to avoid squashing the dough. This recipe was made with Bob’s Red Mill 1 to 1 plain gluten-free flour. Drizzle the warm buns with the glaze, chopped pecans and sprinkle with extra cinnamon. If the glaze is too dry, add a little more milk, if it is too wet add more icing sugar. For the glaze, place all the ingredients in the bowl of an electric mixer fitted with a whisk attachment and beat until smooth and well combined. Place the scrolls, cut-side up into the prepared tin, then brush all over with melted butter. Slice the log into 12 equal scrolls (see note). Starting with the long end, tightly roll the dough into a log and place seam-side down on the work surface. Combine the sugar and cinnamon and sprinkle over the dough.Ĥ. Place the dough between two sheets of baking paper and use a rolling pin to roll out into a 40 cm x 30 cm rectangle. Grease a 24 cm round cake tin and line the base with baking paper.ģ. Set aside in a warm place for 1 hour or until the dough has almost doubled in size. Turn out the dough onto a work surface, shape into a smooth ball, then transfer to a lightly oiled bowl and cover tightly with plastic wrap. Add the yeast mixture, melted butter, eggs and vanilla and mix on medium speed for 1 minute or until well combined. Sift the flour, baking powder, xanthan gum and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed to combine. For the dough, combine the yeast, milk and sugar in a small bowl and stand for 15 minutes or until the yeast starts to foam.Ģ.
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