I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Wheat Free Snacks | Wheat Free Bread | Wheat Free Diet | Wheat Free | Wheat Free Recipes | Wheat Free Breakfast
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: Zest of 1 orange 1/4 cup (50 g) granulated sugar 3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling 1/4 teaspoon cream of tartar 1 teaspoon ground cinnamon etc.
Instructions:
Step one. In a blender or food processor, place the orange zest and sugar, and process until combined and very fragrant. In the bowl of your stand mixer, place the flour, cream of tartar, ground cinnamon and instant yeast, and use a handheld whisk to combine well. Add the salt and whisk to combine well. Add the sugar with the orange zest, and then the milk, eggs and butter, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough is a lovely, smooth, enriched dough. It climbs up the dough hook during kneading but remains intact and smooth. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, spray the top of the dough with cooking oil spray, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 3 days.**
After it, Preparing the dough for shaping. On baking day, line a large rimmed baking sheet with unbleached parchment paper, and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.
And now, Shaping/filling the dough + the final rise. On a lightly floured surface, divide the dough into two equal portions. Cover one lightly with a moist tea towel to prevent it from drying out while you shape the other. Pat the remaining half of dough into a thick rectangle (about 1 inch thick), and transfer to a lightly greased piece of unbleached parchment paper. On the parchment paper, roll out the dough into a rectangle about 1/4-inch thick, and 8-inches wide x 10-inches high, sprinkling very lightly with more bread flour as necessary to prevent the rolling pin from sticking to the top of the dough. Dust off any excess flour from the surface of the rectangle facing up, and brush the melted butter in an even layer on top, covering the entire surface. Sprinkle half of the brown sugar and cinnamon mixture for the filling in an even layer on top of the melted butter, and press gently to help the sugar mixture adhere to the dough. Using a pizza or pastry cutter or a very sharp knife and starting at a short side, slice the rectangle into 4 equal strips, each 2-inches wide (and 10-inches long). Starting at a short side, roll each strip into a tight coil. Transfer to the prepared baking sheet, placing each coil of dough 3-inches apart from the others. Repeat with the remaining half of the dough, making 4 more coils. Using the palm of your hand, press down firmly on each coil, one a time, until it is compressed into a flat disk, about 1-inch high. Cover the baking sheet with a piece of oiled plastic wrap, and place in warm, draft-free location to rise only until the buns are just beginning to swell (about 30 minutes, but it could be more if your rising environment is particularly cold and/or dry). Do not overproof.
Original Article: https://glutenfreeonashoestring.com/starbucks-style-gluten-free-morning-buns/
