Gluten-free stuffed milk buns –
The mixture for buns made with milk makes them fluffier, very good with these simple fillings.
Gluten-free stuffed milk buns
Preparation time 30 minutes (excluding the rising time)
Ingredients for 10 buns:
300 grams of gluten-free flour (I used the BiAglut flour)
150 ml of milk
15 grams of fresh yeast
salt
For the stuffing:
mozzarella cheese
baked ham
tomato sauce
oregano
extra virgin olive oil
Crumble the yeast with hands and dissolve in warm milk; allow to rest for about 15 minutes.
Put the gluten-free flour in a bowl, pour the milk with the yeast and begin to knead, adding, if necessary, more milk and work well the dough. Add salt, knead again until it forms a ball, and make two cuts on the dough.
Meanwhile, heat up the oven to 60°C and turn it off.
Cover the dough with a cloth and put it in the oven with the door slightly open, to rise for about an hour. In summer it can be left at room temperature.
Take the dough, roll it out to a thickness of 3 mm and cut into circles with a cup.
Line the molds for tartlets with half of the circles. Fill some with ham and mozzarella, and others with a little tomato sauce, mozzarella, and oregano. Cover with the other disks, sealing the edges well.
Brush with oil, sprinkle with a bit of salt and let stand for 10 minutes.
Bake at 180°C for 25 minutes.
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