The Swedes, always being a bit better than us Finns, have now found a way to combine these two. Thimons bakery did it. On their Instagram account you can see a video of how the buns are done.
And the result is heavenly. And so pretty. And now - also glutenfree. :)
You will need: pulla (buns), whipped cream, marzipan (and a tiny amount of milk), green (and pink) marzipan and if you like, a bit of strawberry jam.
You can find my pulla recipe here . But for your convenience, it can be found at the bottom of this page, too (without the saffron mentioned in the original recipe.)
FILLING
250 g almond paste
2 tbsp milk
Grate the almond paste, pour into a bowl, add the milk and beat even with an electric mixer.
METHOD
Take out your green marzipan and roll it flat with icing sugar. Place the marzipan sheet on top of your bun, try to ease out most of the crinckles. Cut off the excess marzipan around the bun, leaving about 1 cm everywhere so taht you can press the ends underneath the bun.
Cut the top off. Add a good dose of the almond paste filling, pipe a generous amount of whipped cream, add an optional squirt of starwberry jam, replace the lid. Almost done now! For extra pretties, add pink marzipan flowers as ornaments and sprinkle with some icing sugar.
Almost (!) too pretty to eat. :)
PULLA (BUN) RECIPE
Ingredients:
5 dl milk, at around 45 degrees Celsius
2 tsp Psyllium
½ tsp salt
2 dl sugar
1 tbsp ground cardamom
2 eggs
2 dl flour (gluten-free mix)
5 + 2 dl of rice flour
2 bags of yeast
Method:
Heat the milk up to about 45 degrees Celsius. It needs to be hotter than your hand, because it will sit for a while until the yeast is added. Add the salt, sugar, cardamom and psyllium and whisk shortly with an electric mixer. Leave to sit (and swell) for about 2 minutes, whisk again and give it another 2 minutes.
In the meantime, mix together the rice flour and yeast. To the milk, add the eggs, whisking well. Add the yeat and rice flour, mix well. Finally, add the gluten free flour mix a spoonful at a time until the consistency is right. Whisk well, for at least 3 minutes. Then, let the dough stand (and swell) for about 10 minutes.
Then, flour your hands and scoop out the dough. It will be a bit looser than a standard dough, but you should be able to manage it in your hands nonetheless. Gently roll them into balls in your hands, place them on a lined baking tray. You will probably need to flour your hands before each rolling session.
Cover the rolls/buns with a cloth and let them rise for about 30-40 minutes.
Before placing the rolls in the oven, gently brush them with a lightly mixed egg and sprinkle with sugar.
Bake at 200 degrees Celsius, for about 12 minutes, until nice and golden brown.
This recipe will make about 15 rolls.
