Gluten-Free Spiced Orange Brioche Buns

How to Make

Estimated bake & assembly time: 2 hours

Makes: 8 servings

Best eaten within 3 -5 days

Let's be honest, cinnamon rolls are just a warm hug for your taste buds.

What’s in the box?

Psyllium Husk

Brown sugar

Molasses

Gluten-Free Flour

Spiced Brown Sugar

Dusting Flour

Powdered Sugar

Vanilla

Yeast Packet

Dough Scraper

Ingredients you’ll need:

  • 1 Whole Egg + 1 Egg Yolk

  • 3/4 Cup Butter ~ or ~ Non-Dairy Substitute

  • 1/2 Cup Warm Milk ~ or ~ Non-Dairy Substitute

  • 1/2 Cup Warm Water

  • 1 Large Orange

  • 1 TBSP Butter ~ or ~ Non-Dairy

Equipment you’ll need:

  • Mixing Bowls

  • Electric Mixer

  • Measuring Utensils

  • Ruler

  • Muffin Tin

  • Parchment Paper

  • Rolling Pin

  • Zester

Tips & Tricks

Brioche Dough

1

When making the dough, refrain from adding more flour even if it looks too moist. Too much flour can make the dough dry and result in a tough dough, cracking when rolled out.

When rolling out your dough, occasionally push the sides in of the dough in to keep the rectangle even. You can use the flat side of a dough scraper or spatula to help.

Braiding the Buns

2

When braiding the buns, don’t worry if they crack or tear a little. Gluten-free flour is fragile! I promise they will still taste good! It helps to be able to braid and roll quickly.

Step-by-Step Instructions

Make Psyllium Gel & Activate Yeast

1

Psyllium husk

Yeast Packet

1/2 cup Warm Water, 1/2 cup Warm Milk

Mix together psyllium husk and warm water to make a gel. In separate bowl, mix yeast and warm milk. Let stand for 10 minutes or until frothy.

Start Mixin’

2

Brown Sugar

Molasses

Gluten-Free Flour

Vanilla

1 Whole Egg + 1 Egg Yolk, 4 tbsp Melted Butter

With electric mixer, whisk together brown sugar, 1 egg & yolk, psyllium gel, yeast mixture, melted butter, molasses, and vanilla.

Mix in gluten-free flour until dough forms.

Kneed & Proof

3

Knead the dough until all ingredients are incorporated. As dough comes together into a smooth ball, it will be a bit sticky but that’s okay! Put in a greased bowl and cover. Proof in warm place for 1 hour or until it doubles in size.

Preheat to 375° & Make the Filling

4

Spiced Brown Sugar

Dusting Flour

1/2 cup Room Temperature Butter, 1/2 tbsp Orange Zest

Preheat oven to 375°. Combine the spiced brown sugar, room temperature butter, and orange zest in a bowl. After dough has doubled in size, cover surface with dusting flour.

Roll dough into a 12x16 in rectangle. Spread filling onto the dough, leaving 1/4 inch of space on all edges. Fold filled dough into thirds - short ends folded on top of each other.

Shape & Bake

5

Gently, roll new rectangle out to remove any air bubbles. Using a ruler, along the long edge, cut the rectangle into (8) 1.5in wide strips. Place on lined baking tray - chill for 10 minutes. After chilling, cut each strip of dough into 3 pieces, leaving an end intact. Gently, braid the 3 strands and roll, starting from the joined braid at the bottom, to the top. Place into greased muffin tin and bake for 20-25 minutes.

Make Orange Icing

6

Powdered Sugar

1 tsp Orange Zest, 1/4 cup Fresh Orange Juice

Using an electric mixer, whisk together softened butter, powdered sugar and orange zest. Mix in fresh orange juice. Ice the brioche buns and serve!