https://www.copymethat.com/r/I3BKVRLVB/gluten-free-lemon-rolls/
122776943
Wjld397
I3BKVRLVB
2024-10-07 04:44:24
Gluten Free Lemon Rolls
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Ingredients
- subheading: Lemon curd:
- 100 g (½ cup) caster/superfine or granulated sugar
- zest of 1 lemon (Ideally, use organic unwaxed lemons.)
- 3 US large/UK medium egg yolks, room temperature
- ¼ tsp salt
- 60 g (¼ cup) freshly squeezed lemon juice
- 55 g (½ stick) unsalted butter, cubed
- subheading: Gluten free lemon brioche dough:
- 15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)
- 180 g (¾ cup) warm water
- 50 g (¼ cup) caster/superfine or granulated sugar
- zest of 1 lemon (Ideally, use organic unwaxed lemons.)
- 160 g (1⅓ cups 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)
- 135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your rolls might be slightly less fluffy.)
- 25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)
- 6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)
- 6 g (1½ tsp) baking powder
- 5 g (2 tsp) xanthan gum
- 5 g (1 tsp) salt
- 100 g (⅓ cup 1½ tbsp) whole milk, warm
- 1 US large/UK medium egg, room temperature
- 35 g (2½ tbsp) unsalted butter, melted
- subheading: Filling:
- ¾ of the lemon curd (about 170g or about ⅔ cup)
- 7 g (1 tbsp) cornstarch (US)/cornflour (UK)
- subheading: Lemon cream cheese icing:
- 75 g (⅓ cup) full-fat cream cheese, room temperature
- 35 g (2½ tbsp) unsalted butter, softened
- 60 g (½ cup) powdered/icing sugar
- ½ to 1 tsp vanilla bean paste (or 1 to 2 tsp vanilla extract)
- pinch of salt
- ¼ of the lemon curd (about 55g or about ¼ cup)
Steps
Directions at theloopywhisk.com
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