Pecan and cinnamon buns à la Merveilleuse Recipe Gluten-free, dairy-free (casein-free) and hypotoxic
PORTIONS : 9 to 10
ORGANIC INGREDIENTS
Dough:
- 30 g (45 ml / 3 tbsp) chia*
- 385 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
- 5 ml (1 tsp) instant yeast
- 3.5 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
Topping :
- 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
- 2.5 ml (1/2 tsp) grated nutmeg
Icing:
- 80 g (2/3 cup) icing sugar
- 15 ml (1 tbsp) plant-based milk substitute, to taste
- 2.5 mL (1/2 tsp) vanilla extract
PREPARATION
- Finely grind the chia * in a coffee grinder.
- In a large bowl, mix together the ground chia, flour, baking powder and salt. Then add the water, beaten eggs, oil and maple syrup.
- Stir the mixture with an electric mixer or in a stand mixer with a flat beater on medium speed, about 2 minutes. Cover the bowl with a damp cloth and let stand 45 minutes at room temperature.
- After this resting time, stir the dough well with a wooden spoon.
- Then place the dough on a very well floured surface. Without kneading, flour the dough well on both sides until it handles well (becomes less sticky). This procedure will take approximately 35 g to 45 g (1/4 to 1/3 cup) of flour.
- Then, place the dough on a well-floured parchment paper 50 cm (20 in) long, and gently roll it into a 25 cm X 38 cm (10 in X 15 in) rectangle.
- Flour the top of the dough, and cover it with another parchment paper of the same size as the first.
- Firmly holding both ends of the parchment paper, turn the dough over on itself. The parchment paper from underneath will end up on top and vice versa for the other parchment paper.
- Remove the top parchment paper and lightly flour the dough, just so that it is not sticky.
- Mix all the topping ingredients together and distribute evenly over the dough.
- Roll up the dough, starting from the longest side. Using a wet knife, cut the dough into 9 to 10 equal parts. Place them, topping side up, in a 20 cm X 20 cm (8 in X 8 in) pan, oiled and covered with parchment paper at the bottom.
- Place in the oven on the central rack, with the light on, and let rise for 30 to 35 minutes. Without removing the brioches, set the oven to 180 °C (350 °F).
- Cook for about 50 minutes, until golden brown.
- Out of the oven, slide the blade of a knife between the brioches and the mold, unmold them and let them cool on a rack for ten minutes.
- Then pour the icing on top of the brioches, which will have been mixed beforehand to obtain a uniform consistency.
You asked us for it! Here is our recipe for brioches adapted to La Merveilleuse flour
TIP
* If you are using store-bought pre-ground chia seeds, the grind is not fine enough and the density is not the same for whole seeds and ground seeds. It is therefore essential to use the measurement in grams and grind your seeds again with a coffee grinder in order to obtain a fine powder.
The brioches must really be “glued” together to rise properly, because gluten-free dough needs support to rise. If there is still a small empty space in your mold, simply fill it with a piece of apple, which can then accompany your brioches!
Here are the photos shared by Sylvie, a customer who tested the recipe for us and who succeeded wonderfully with her brioches.
(Unlike us, she used icing sugar from white sugar, resulting in a paler icing)
