Gluten-free Ricotta Soft Buns

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Gluten-free Ricotta Soft Buns

For the love of precision, I am only providing metric measurements, as I feel more confident this way.

INGREDIENTS, makes 8 small buns

  • 400 gr of Caputo Fiore Glut GF flour
  • 7 gr of dry yeast
  • 130 gr of fresh ricotta
  • 1 tablespoon of honey
  • 50 ml of olive oil
  • 150 ml of water at room temperature
  • 2 teaspoons of salt flakes
  • 1 beaten egg to brush on top

METHOD

1. Put flour and yeast in a large bowl, add water, oil, honey and ricotta and start mixing with a wooden stick.

2. When the dough is coming together, add salt and start kneading. Tip the dough onto a floured bench and continue kneading until smooth. If it seems too sticky, add 1-2 tablespoons of flour. Similarly, if too dry, add a little water. Keep in mind that this is meant to be a soft dough.

3. Once smooth, roll into a ball, place back into your bowl. Cover with plastic film and rise at room temperature for 2-3 hours or until doubled in size.

4. Using oiled hands, lift out the dough that has risen, stretch it into a rectangle, fold each side into the middle, then roll into a ball and prove for 1 hour or until risen by 2/3.

5. Dust your bench with GF flour, stretch the dough into a rectangle, fold each side into the middle, then roll into a log. Cut the log into 8 pieces and roll them into a ball. Arrange them close together onto a tray lined with baking paper. Allow to rise for 40 minutes.

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6. Bring your oven to 200 C (390 F), conventional. Brush the buns with beaten eggs and bake for 25-30 minutes, or until golden brown and cooked through. Each oven is different, so your baking time may be longer or slightly shorter. Cool on a rack for 1 hour before eating, to allow the crumb to cook through.

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SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available here, here   and here

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