Gluten-Free Chocolate Chip Brioche Buns
These Gluten-Free Chocolate Chip Brioche Buns are pillowy soft, buttery, tender, chocolaty simple to make and so delicious!
Ingredients
- 250 g gluten-free flour
- 250 g Cornstarch
- 1 teaspoon Xanthan Gum
- 1 tablespoon Instant Yeast
- ½ teaspoon salt
- 260 ml lactose-free milk (lukewarm)
- 2 eggs
- 170 ml maple suryp
- 170 g butter (melted)
- 1 teaspoon pure vanilla extarct
- 100 g chocolate chips
Instructions
- Whisk together the flour, cornstarch, xanthan gum, yeast & salt in the bowl of a stand mixer. Add the milk, eggs, maple, melted butter, vanilla & chocolate chips. Mix with a wooden spoon or a heavy-duty stand mixer fitted with the paddle attachment
- Cover and allow to rest at room temperature until the dough rises, approximately 2 hour
- The dough can be used immediately or stored in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks. Thaw overnight in the refrigerator before using.
- Divide the dough into 7 equal portions. For each portion (with the smooth side down), fold in the edges towards the middle as before. Carefully flip the dough over, and using a cupped palm, roll the dough portion on your work surface until you have a smooth dough ball. Repeat with the other dough portions to get 7 smooth dough balls.
- Place the dough balls in a baking tray, flatten them slightly. Then cover the pan with plastic wrap and set it aside.Let it proof for 60 minutes or until double in size.
- Fifteen minutes before baking, preheat the oven to 175°C ( 350°F.) Brush the top of the buns with egg wash and bake until golden and firm, 30 to 40 minutes. Allow cooling on a rack before serving.