Gluten-Free Buns with Almond Filling and Coconut Tosca

KronJäst
15–20
45 min
2 hours 40 minutes

A moist, super-delicious, gluten-free bun with almond filling, topped with coconut tosca.

You can choose to omit the coconut and instead sprinkle cinnamon or cardamom on the almond filling—this will give you delicious gluten-free cinnamon- and cardamom-flavored buns.

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Here's how:

1

Dissolve the yeast in the milk (25 °C) and stir in the psyllium husk. Let it sit for about 10 minutes. Mix all the dough ingredients for about 3–4 minutes. The batter should be smooth and light.
2

Sprinkle some gluten-free flour on the table, turn the dough out onto it, shape it into a round, and return it to the bowl. Let the dough rest, covered with plastic wrap or a kitchen towel, for 30 minutes. Mix the almond paste, sugar, and butter into a smooth filling, and cook the coconut tosca while the dough is resting.
3

Lay out 2 sheets of parchment paper and sprinkle a little gluten-free flour on them. Place the dough on the floured parchment paper and gently press or roll it out to about 25×60 cm. Spread the filling over the entire surface of the dough, making sure it’s soft and spreadable. If you like, you can sprinkle cinnamon or cardamom over the filling.
4

Roll up the dough like a Swiss roll using the parchment paper. Divide the dough into 20–25 pieces. Place the dough pieces in muffin tins, set the tins on baking sheets lined with parchment paper, and place the baking sheets in your turned-off oven with only the light on for about 60 minutes.
5

Take the buns out of the refrigerator and let them come to room temperature, then preheat the oven to 225 °C. Brush the buns with the glaze and sprinkle coconut Toscan on top of each one.
6

Bake the buns at 225 °C for about 8–10 minutes, or until they are a nice golden brown.