Parisians

Ingredients

  • 5 dl milk
  • 100 g butter or margarine
  • 50 g yeast or 17 g dry yeast
  • 600 g (about 10 dl) Finax Glutenfri Mjölmix
  • 2 tbsp Finax Psyllium
  • 1-1½ dl sugar
  • ½ tsp salt
  • 1 egg
  • 2 dl vanilla cream

Parisians

Sugar buns with a deliciously creamy vanilla filing – a sure hit with sweets lovers! Yields about 20 buns.

This is how you do:

  1. Melt the butter and add in the milk.
  2. Dissolve the yeast in the luke warm butter/milk (37º C) and add Finax Psyllium. Leave to cool for 10 minutes.
  3. Mix in all remaining ingredients using a machine with hooks for about 5 minutes (leave about ½ dl flour for working the dough).
  4. Let the dough rise under cover for 10 minutes.
  5. Spread flour across your table top and work the dough into a big flat square (2 cm thick) and cut it into about 20 smaller squares.
  6. Place a portion of vanilla creme on each square and fold in the corners at the top while pinching the dough together to seal carefully. Place the buns on baking paper on a baking tray with the dough seal facing down.
  7. Leave to rise under a cloth for about 45 minutes.
  8. Bake in the middle of the oven at 250º C for 8-10 minutes.
  9. Brush melted butter on the top of the buns and drizzle with sugar granules.

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