HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Bunny Buns

Shaping these gluten free buns is easy and so much fun! This is a baking activity the kids (and big kids) will love and you can make them either with a sweet dough or a traditional bread dough.


For this example I have used a sweet dough recipe which is at it's yummiest when still warm and sprinkled in cinnamon sugar. Even better when dunked in a sweet and warm, chocolate sauce.


Like with all of my gluten free bread making, I used FG Roberts bread flour (traditional white) for this sweet dough. If making a savoury version of these bunny buns, why not try the FG Roberts traditional brown bread flour and glaze with a beaten egg topped with some seeds.


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Recipe

Bunny Buns


Ingredients

450 grams full cream milk

8 grams instant dried yeast

400 grams FG Roberts traditional white bread flour

5 grams white vinegar

30 grams vegetable oil (I used rice bran)

1 egg, room temperature and beaten

75 grams caster sugar


Sugar Glaze

2 tablespoons water

2 tablespoons sugar


Cinnamon Sugar

1 teaspoon cinnamon

3 teaspoons caster sugar


Method

  1. Preheat the oven to 200 degrees celsius and line a baking tray with paper.

  2. Warm the milk and one teaspoon of the sugar to 40-45 degrees celsius, then add the yeast.

  3. Cover and leave until the yeast starts to bloom. It should look like a layer of cream on top of the milk.

  4. While the yeast blooms, weigh the bread flour into a large bowl, set aside.

  5. Once the yeast blooms, add the vinegar, oil, egg, and sugar and gently mix to combine.

  6. Make a well in the dry mixture and add the wet mixture.

  7. Gradually work the dry into the wet mixture, until the flour is incorporated and the dough pulls away from the sides of the bowl.

  8. Turn out onto a floured surface and knead the dough for at least 5 minutes until it’s smooth and elastic.

  9. Divide the dough into 8 equal portions

  10. Roll each portion into a sausage to about 40cm long.

  11. Break a 5cm piece off each sausage and form into ball (this is the bunny tail)

  12. Twist the sausage into the bunny shape.

  13. Place the dough ball in the loop part of the bunny for the tail.

  14. Place the bunnies onto the prepared tray.

  15. Cover with lightly greased cling wrap and leave in a warm spot until double in size.

  16. Bake in the preheated oven 5 minutes at 200 celsius then turn the temp down to 175 celsius for a further 20 minutes. TIP place a pan of water in the bottom of the oven to keep the buns moist

  17. Once the buns are cooked remove fro the oven onto a wire rack.

  18. Place the sugar glaze ingredients in a microwave safe bowl and cook 90 seconds.

  19. Immediately glaze your buns while still hot with the sugar syrup using a pastry brush.

  20. Combine the cinnamon and sugar and sprinkle over the glazed buns.

Enjoy!

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