Pecan and cinnamon buns à la Merveilleuse Gluten-free, Dairy-free, Organic - Cuisine l’Angélique
Discover how to make perfect gluten-free brioches using La Merveilleuse flour, strengthened with ground chia seeds and an apple piece for extra rise. Perfect for chocolate lovers!...
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Cooking tools:
- Coffee grinder
- Stand mixer
- Hand mixer
- Kitchen scale
- Cooling rack
- Rolling pin
- Baking pan
- Oven
- Mixing bowl
- Wooden spoon
- Parchment paper
- Chef's knife
- Kitchen towel
- Measuring cup
- Measuring spoon
Ingredients
- 30 g (45 ml / 3 tbsp) chia*
- 385 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
- 5 ml (1 tsp) instant yeast
- 3 1/2 ml (3/4 tsp) salt
- 390 g (1 1/2 cups + 2 tbsp) water at 45 °C (113 °F)
- 2 large eggs, beaten (110 g)
- 30 ml (2 tbsp) light olive oil
- 30 ml (2 tbsp) maple syrup
- All-purpose flour "La Merveilleuse", for step 5
- 45 ml (3 tbsp) light olive oil
- 55 g (1/4 cup) cane sugar
- 35 g (1/3 cup) crushed pecans
- 10 ml (2 tbsp) ground cinnamon
- 2 1/2 ml (1/2 tsp) grated nutmeg
- 80 g (2/3 cup) icing sugar
- 15 ml (1 tbsp) plant-based milk substitute, to taste
- 2 1/2 mL (1/2 tsp) vanilla extract
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