Brioche Buns With Candied Citrus #Recipe by @LibbyKlein

 Libby Klein So last week on Battle of the Brioche, my Braided Brioche Ring was delicious but quite dense and heavy. I personally don't view that as a success, however, I'm determined to make it again for company without it being gluten-free because I think it has wow factor when it rises properly. This week, I'm trying a different approach with a new recipe. And I'm making individual buns which will have an easier time rising than a whole loaf. Fingers crossed. Let me know in the comments if you've had any fabulous bread triumphs.

Disclaimer - Read all your labels to make sure your ingredients are gluten-free. Gluten can be sneaky.

Gluten-Free Brioche Buns With Candied Orange And Lemon

Serves: 12 

This recipe takes two days to complete.

INGREDIENTS

 

1 cup whole milk, slightly warm

1 Tablespoon sugar

1 Tablespoon + 1 teaspoon yeast

 

2 ¼ cup gluten-free flour blend*

*2 teaspoons xanthan gum (if not already in your flour blend)

¼ cup whey protein powder

11/2 teaspoons psyllium husk powder

1 teaspoon baking powder

OR – you can substitute everything in red with 2 ½ cups All-purpose flour if you are not making the recipe gluten-free

 

½ cup sugar

½ teaspoon kosher salt

1 large egg

6 egg yolks

1 teaspoon Vanilla Extract

6 Tablespoons butter that is a little soft but still cold

 

Day 2 ingredients

1 cup candied orange and lemon peel

1 large egg mixed with 1 Tablespoon of water for an egg wash

1 Tablespoon butter, melted for after baking

 

DIRECTIONS

Day 1

Warm your milk and add the tablespoon of sugar and yeast. Stir together and set aside to bloom.

In the bowl of a stand mixer, measure the flour blend, xanthan gum if you’re adding it, whey protein powder, psyllium husk powder, and baking powder. Add the sugar, and salt. Whisk to combine.

Add the egg and egg yolks, followed by the yeast/milk mixture, and the vanilla extract. Mix on medium-high. Add the butter one tablespoon at a time until it is completely incorporated into the dough. Dough will be sticky and stretchy. Don’t panic – it’s normal.

Place the ball of dough into a greased bowl. Cover the actual dough lightly with plastic wrap, the bowl tightly with plastic wrap (so now there are 2 layer of plastic wrap) and store in the refrigerator overnight.

Day 2

Grease a 12-cup muffin tin.

Chop your candied lemon peel into tiny cubes.

Remove the dough from the fridge and flatten it with your hands on a well-floured surface. Sprinkle the top of the flattened dough with your candied orange and lemon. Knead it until smooth and the candied peel is incorporated. You may have to be generous with your flour so it doesn’t stick.

Divide the dough into 12 equal parts and place in a greased muffin tin. 

I like to put the pan in a cold oven with a pan of steaming, just boiled water underneath. Allow the buns to rise until doubled in size and cresting above the top of the muffin tin. This will take about an hour.

Remove the pan from the oven if you’ve proofed it like I have.

Preheat the oven to 350° F. Brush the top of the buns with egg wash gently. Bake for 20-25 minutes, or until a thermometer reads 200° F.

Remove from the oven and brush the buns with melted butter. Allow them to cool for 10 minutes before serving. 

The Verdict: These are amazing! They far exceeded my expectations. They doubled in size and have a perfect bread texture and crumb to them. Hands down the clear winner.  Next time I'll make an orange glaze and dip the tops to ice them.

Recipe inspiration from Let Them Eat Gluten Free Cake and Paris Cooking School.

 

 

B&B owner and gluten-free baker Poppy McAllister, along with her saucy Aunt Ginny, is on the case at the annual Cold Spring Village antique show in Libby Klein’s seventh deliciously witty, paleo-themed Poppy McAllister Mystery.
 

When vintage items go up for auction, gluten-free baker and B&B owner Poppy McAllister discovers some people will pay the ultimate price...
 
It’s peak summer season at the Butterfly House Bed and Breakfast in Cape May, with tourists fluttering in and out and wreaking enough havoc to rival a Jersey Shore hurricane. Also back in town is Courtney Whipple and his family of antique dealers for the annual Cold Spring Village antique show. Courtney’s son Auggie has a unique piece he believes will fetch them a fortune if he can get it authenticated in time—a piece rival dealer Grover Prickle insists was stolen from his store.
 
Poppy and her Aunt Ginny attend the auction, hoping to bid on an armoire for the B&B, and discover a veritable armory for sale—everything from ancient blades and nineteenth century guns to such potential killing devices as knitting needles and a blacksmith hammer. Strangely, they don’t see either Auggie or Grover—or the mysterious item they both claim to own. Then during the auction, a body falls out of the very armoire Poppy was hoping to acquire, stabbed through the heart. Now, surrounded by competitive dealers and makeshift weapons, she must find out who turned the auction house into a slaughterhouse…
 

Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her

classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/