{"id":619,"date":"2013-04-27T21:09:35","date_gmt":"2013-04-27T19:09:35","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=619"},"modified":"2020-04-04T11:52:21","modified_gmt":"2020-04-04T09:52:21","slug":"%d7%a4%d7%95%d7%a1%d7%98-%d7%a8%d7%99%d7%a7-%d7%9c%d7%9e%d7%aa%d7%9b%d7%95%d7%9f-2","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=619&lang=en","title":{"rendered":"Sweet Gluten-Free Bun and Challah Dough"},"content":{"rendered":"

Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums\u2026 So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe \u2013 Gluten*, and dairy free.<\/p>\n

For a plain-flour version: Sweet Bun and Challah Dough<\/a><\/p>\n

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Ingredients<\/h3>\n

500 gr. “Tagmish” gluten-free flour
\n8 gr. (1 Tbsp.) dry yeast
\n1 tsp. sugar
\n7 gr. (\u00bd Tbsp.) salt
\n80 gr. (\u00bc cup) honey (for a vegan version, you can substitute for molasses)
\n420 gr. (1\u00be cups) tepid water
\n50 gr. (\u00bc cup) vegetable oil
\nGlazing Ingredients:<\/u><\/b>1 egg, \u00bd tsp oil, pinch of salt, \u00bc tsp water.
\nVegan Glazing Ingredients:<\/b>2 tbsp soy\/rice milk, \u00bd tsp olive oil, pinch of salt.<\/p>\n

Preparation<\/h3>\n

In a small bowl, mix yeast with 1 tsp sugar and a little of the water, stir well and set aside for 5 minutes to froth.
\nIn a large bowl, mix flour with salt.
\nAdd remaining ingredients and knead well until you get a soft, springy dough (you can knead by hand or using a stand mixer) for at least 10 minutes!
\nCover bowl with plastic wrap and towel, and let rise until dough doubles.
\nFor two Challahs:<\/u><\/b>
\nRemove dough from bowl and place onto well-floured surface.
\nKnead well until dough is not sticky, and can be shaped.
\nDivide the dough into 2 equal parts (weigh).
\nFrom each part create one Challah (whichever braiding you prefer).
\nPlace braided Challahs on baking sheet, cover with a towel and let rise until they add 20-30% to size.
\nMix glazing ingredients and brush Challahes well.
\nSprinkle with sesame, poppy seeds, or whatever else you’d like (or nothing at all).
\nBake in an oven pre-heated to 160C\/320F until golden-brown.<\/p>\n

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Let cool to room temperature before slicing.
\nFor Buns:<\/u><\/b>
\nWith lightly-oiled hands, divide dough into equal-sized balls (80 grams each).
\nFor Regular Buns:<\/b>
\nRoll each portion into a nice ball.
\nFor Stuffed Buns:<\/b>
\nFlatten each portion in your hand (or using a rolling pin).<\/p>\n

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Place about 1 “pregnant” tsp of filling in the center.<\/p>\n

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Pinch closed.<\/p>\n

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Roll into a ball.<\/p>\n

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Continued Bun preparation:<\/b>
\nPlace buns on baking sheet, cover with a towel and let rise until they increase in size by 20-30%.
\nMix glazing ingredients and brush buns well.
\nSprinkle with sesame, poppy seeds, or whatever else you like (or nothing at all).
\nBake in an oven pre-heated to 180C\/360F until golden-brown.<\/p>\n

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Let cool for a few minutes.<\/p>\n

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