- 236 g water
- 1 tbsp inulin
- 2 tsp dried instant yeast
- 2 eggs, large (about 100g for both)
- 60 g Allulose
- 80 g lupin flour
- 170 g Vital Wheat Gluten (Gluten Flour)
- 38 g Oat Fibre
- 60 g Butter, softened, room temp
- 1 tsp salt
- sesame seeds, Optional
- egg, for egg wash
2h 48minPreparation 2h 30minBaking/Cooking
Recipe is created for
- Add water, inulin and yeast to "Closed lid" mixing bowl.
- Set mixing bowl to 2:30 / 40.c / Speed 2
once it finishes, leave mixture in the bowl for 10 - 15 minutes with lid on until yeast has bloomed and is frothy.
- add eggs and allulose and mix 20 sec / 0.c / speed 4
- add in lupin flour, vital wheat gluten and oat fibre and start "Dough mode" dough mode for 2 minutes and 30 seconds.
- add in salt and butter and knead on dough mode"Dough mode" for a further 3 minutes.
- take dough out of bowl, work into a smooth ball, taking the outsides and tucking under and inwards and leave to rest in a thermoserver or mat for 30 minutes. This is not for it to rise extensively but to allow the gluten to rest and the dough to become more pliable.
- cut dough into 8 even pieces. (I cut my ball in half and then quarters and eighths so then you are left with triangular peices of dough) Take one piece of your dough and gently flatten the dough with your hands into a square-ish shape ( a very rough square ish shape is is totally fine). Fold each corner of the flattened dough piece into the center and gently press the corner of the dough down into the middle (imagine folding each dough corner like the flap of an envelope into middle of the dough and do this for all four corners!). Then, rotate the dough slightly about 45 ° so you can do the same thing for the remaining unfolded edges. (I’m referring to the pieces of dough that were IN BETWEEN the corners and have not been pulled tight into the center of the dough) and fold them into the center of the dough same as before. Your dough should like a round little dumpling now! Pinch the seam (the seam is the place in the center where you gathered all the corners) shut. Flip your shaped, round dough ball over, so the pinched seam is facing down, and place onto a lined baking tray. Do this for each piece of dough. Use the palm of your hand to gently flatten all the dough balls (they’ll spring back up a lot and that’s fine!).
- Cover the whole baking tray with a thermomat and let rise for 1-1.5 hours or until doubled in size.
- Whisk together 1 egg and 1tbsp water and then wash each bun with the egg wash and sprinkle sesame seeds on top
- Bake in oven at 180.c for 18 - 22 minutes until they’re a deep, dark golden brown and they feel firm These will get quite dark in color (as you can see in my picture) and that’s perfectly normal – they won’t taste burnt unless they start turning brownish/ black in the oven!
- Remove buns from the tray and let them cool COMPLETELY on a wire rack, BEFORE slicing into (cooling them all the way SETS the crumb & prevents deflation- it’s SUPER important!). Also only cut them when you want to eat them to keep the inside nice and soft!
Making the Dough
Accessories you need
Serving Size: 1 Large Bun (1/8th of Recipe) Calories: 146 Fat: 4.6 g Carbohydrates: 2.8 g NET CARBS Protein: 20.5 grams
These freeze really well too!
Remember that whilst these are keto, they are not gluten free.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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