In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!
Now, I’d like to introduce my fourth guest and their new cookbook!
WHO: Jeff Hertzberg, M.D., and Zoë François, Artisan Bread in 5
BOOK: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
RECIPE: Gluten-Free Cinnamon Buns with Cream Cheese Icing
To get started on this recipe, make Flour Mixture #1 from their cookbook and make the Gluten-Free Brioche Dough (below). Then, you’re ready to make the cinnamon buns!
Gluten-Free Brioche Dough from Gluten-Free Artisan Bread in Five Minutes a Day
Makes about 4½ pounds of dough, enough for three recipes of the cinnamon buns below, or other treats from the book. The recipe is easily doubled or halved.
| Dough Ingredients | Volume (U.S.), flour packed into measuring cups | Weight (U.S.) | Weight (Metric) |
| Mixture #1: Gluten-Free All-Purpose Flour (don’t use commercial flour mixtures, come to GFBreadIn5.com/GFmix | 2 cups | 11 ounces | 300 grams |
| Cornstarch | 4½ cups | 1 pound, 6½ ounces | 640 |
| Xanthan gum or ground psyllium husk | 2 teaspoons | — | — |
| Granulated yeast1 | 1 tablespoon | 0.35 ounce | 10 grams |
| Kosher salt | 1 to 1½ tablespoons | 0.6 to 0.9 ounce | 17 to 25 grams |
| Milk, warmed (100°F or below) | 2¼ cups | 1 pound, 2 ounces | 510 grams |
| Large eggs, lightly beaten | 4 | 8 ounces | 225 grams |
| Honey | 1 cup | 12 ounces | 340 grams |
| Unsalted butter, melted, plus butter for greasing the pan | 1½ cups (3 sticks) | 12 ounces | 340 grams |
| Pure vanilla extract | 1 tablespoon | ½ ounce | 15 grams |
| Egg wash (1 egg beaten with 1 tablespoon of water) | |||
- Mixing and storing the dough: Whisk together flour, cornstarch, xanthan gum (or psyllium), yeast, and salt in the bowl of a stand mixer, or in any 5-quart bowl, or any lidded (not airtight) food container.
- Add the milk, eggs, honey, melted butter, and vanilla, and mix with a spoon or a heavy-duty stand mixer fitted with the paddle. Ingredients must be very well-mixed or buns will be dense.
- Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours.
- Refrigerate in a lidded (not airtight) container and use over the next 5 days, the dough can be used as soon as it’s thoroughly chilled. Or freeze for up to 3 weeks in desired portions and thaw in the refrigerator overnight before use.
Enter for your chance to win: Share your favorite bread to eat (bagels, cinnamon-raisin bread, etc.) in the comments below.*
*The winner will be selected at random on Monday, January 5, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
Ingredients
The Buns:
1½ pounds (small cantaloupe-sized portion) gluten-free brioche dough
¼ cup granulated sugar
¼ cup well-packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon grated orange zest
3 tablespoons unsalted butter, melted
Cream Cheese Icing:
6 ounces cream cheese, at room temperature
? cup confectioners’ sugar
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
½ teaspoon grated orange zest
Instructions
- Dust the surface of the dough with rice flour and pull off a 1½- pound (small cantaloupe-sized) piece. Dust the piece with more flour and quickly shape it into a ball.
- Press out the dough into a ¼-inch-thick rectangle. As you press out the dough, use enough flour to prevent it from sticking to the work surface.
- Mix together the granulated sugar, brown sugar, cinnamon, and orange zest. Brush melted butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture over the butter. Starting with the long side, roll the dough into a log and pinch the seam closed.
- Using a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces and arrange on a baking sheet lined with parchment paper, so that the swirled cut edge is facing upward and they are at least 2 inches apart. Cover loosely and allow to rest for 1 hour.
- Fifteen minutes before baking, preheat the oven to 350°F.
- Bake the buns for about 30 minutes, or until golden brown and set in the middle.
- While the buns are baking, prepare the cream cheese icing by mixing all the ingredients in a bowl. Spread the icing over the buns after they come out of the oven.
- Allow to cool on a rack before serving.
Notes
Recipe used with permission of the authors of Gluten-Free Artisan Bread in Five Minutes a Day, ©2014, Jeff Hertzberg and Zoë François
You may know me as a mom, a friend, a magazine editor, a cookbook author or even a former bakery owner. Silvana's Kitchen is for all of us who live in the gluten-free, dairy-free world.
