I am almost glad that few months ago I experienced some gluten sensitivity because that opened to me a universe of alternative baking which is so incredibly fascinating and new. These days I seem completely recovered from my food intolerance but my fascination is still there and I believe that prevention through a diet including also reduced gluten or gluten-free dishes is the healthiest for us all.
This chocolate buns are my first attempt to put into reality a chocolaty inspiration which bugged me lately. The challenge is to include melted chocolate in the delicate dough of a gluten-free bun, adding to that also the further treat (and challenge) or a sweet creamy filling.
I am pretty happy with the outcome of this first try, but I know that I can reach even higher peaks of my dream GF chocolate heaven. While I think of and test further developments, you can try these lovely buns yourself. And if you come with ideas on how to improve them before me, please, keep me posted. GF baking is a learning process and a truly exciting one (SCROLL DOWN FOR THE RECIPE).
CHOCOLATE GLUTEN-FREE BUNS WITH MASCARPONE
120 g rice flour
120 g potato flour
80 g caster sugar
2 tablespoon physyllium husk
2 tablespoon fiber for baking (optional)
50 g fresh yeast (or 15 g dry yeast)
100 g water
120 g bittersweet chocolate
75 g butter
150 g mascarpone
100 g confectioner’s sugar
1 teaspoon vanilla extract
Combine the dry ingredients. Melt the butter with the chocolate and combine well. Dissolve the yeast in the water (lukewarm) and add it tho the dry ingredients together with all the liquid ingredients, including the chocolate-butter mixture. Incorporate well using your hands if needed. Make a ball, cover it, and place in the fridge for 15 minutes. Meanwhile prepare the filling. Take the ball out and make a rectangular log with the dough. Spread the filling on the dough and roll it lengthwise. Cut in 15-18 pieces and place them in muffin molds. Cover with kitchen towel and let rest for 1 hour in a warm place (I used the top of the fridge). Bake at 225 degrees (Celsius) for 15 minutes.
And I will also send the buns to Susan for her incredible bread collection YeastSpotting.