Long ago, before celiac disease, I used to make delicious pastries from this leavened dough every week. Sometimes I made cocoa rolls (by the way, it is called “cocoa snail” in my mother tongue), sometimes jam filled sweet rolls, sometimes sweet bread or sometimes I filled it with hazelnut cream. It was good with anything. I simply mixed it, let it rise and baked it. If I woke up early, I’d have the deliciously smelling pastry on the weekend table by 8am. Then celiac disease came along and took this recipe with it. I still made it with great enthusiasm. We ate it warm, but it was dense and heavy, not what I wanted. I was sad. I learned a lot in two years, but I always felt that the pastries form leavened dough were not going to be my friends. They were edible, but not the way I wanted them to be. So far. 😊 I’m learning a lot, now in my third year. And now I can say I’ve won, I dare to share this here, because it’s like it used to be. I baked more to see what the consistency would be the next day. I was even mad at my husband in the morning because he ate some late at night and didn’t seal the top of the box. I figured they were well dried out by then. But they weren’t, so my husband got only some grumbling from me. The next morning they were just as soft and delicious as when I baked them. 🙂
So now I heartily recommend it. 🙂
350 ml lactose-free or vegetable milk
25 g gluten-free fresh yeast
70 g soft lactose-free butter
70 g of sugar
2 whole eggs
a little salt
500 g gluten-free bread flour
6 g of psyllium
grated zest of 1 lemon
nutella, chocolate cream, cocoa, hazelnut cream, jam
100 ml lactose-free milk
1 packet vanilla sugar
I measured 100 ml of the milk and 1 tablespoon of the sugar, heated it slightly and stirred the yeast in.
I put the rest of the ingredients in the mixing bowl.
I added the yeast preparation and kneaded it thoroughly with the machine. The dough should be soft enough to barely stick to your hands.
I kneaded it on a kneading board that I sprinkled with rice flour. This also removes the slight stickiness and makes it great for stretching and shaping.
I had the feeling that the dough was quite good, so I stuffed it thoroughly, which resulted in little buns that I could barely fold. 😁 So they were not showcase pieces. I restrained myself when preparing the peanut butter rolls. 😊
I put a bowl of hot water in the oven for 40 minutes using the setting for leavened dough.
Then I set the oven to 180 degrees and left the pan in the oven. After 20 minutes I checked the bottom of the rolls. If they are a little browned you can take them out. You shouldn’t bake them any longer than that because the dough will dry out. In the meantime I heated the milk adding the vanilla sugar, and when I took out the dough I immediately spread the hot pastry shells with this mixture. I served them sprinkled with sugar powder.
A few days later I made the dough again, this time I baked pastry which is called “ox-eyes” in Hungary. The dough worked perfectly again. I took the last picture to show you how good the dough is. 😊 This time I took it out after it has risen nicely, set the oven to 200 degrees and put it back only when the oven was already at the set degree. In the meantime, I spread a beaten egg on the “ox-eyes”, so they would turn to a nice red colour during baking. It also baked for 20 minutes and then I roasted it for 3 minutes to get a nice red top.