This is another recipe from my childhood that I finally got around to converting to being gluten free! It's typically a holiday treat, so I'm looking forward to making it for Christmas this year!
2 1/4 tsp active yeast
1/4 cup warm water
1 cup warm almond milk
1 tsp salt
1/4 cup sugar
630 grams all-purpose gluten free flour mix
1/2 cup butter, melted
2 egg yolks
5 oz goat's milk cream cheese
1/3 cup sugar
3 small lemons, rinds grated
1 1/2 tbsp lemon juice
In a large bowl combine the the yeast with the warm water. Whisk together and let sit for a couple of minutes.
Add the almond milk, salt, and sugar to the large bowl and whisk together.
In a small bowl, beat two eggs together. Add to the large bowl and whisk together.
Add 280 grams of the gluten free flour mix to the large bowl and whisk until smooth.
Add the butter and whisk until smooth.
Add the remaining gluten free flour mix, 350 grams, and mix together until combined. (You won't be able to whisk this part, I used a wooden spoon and muscled it around to mix it together. It should begin to pull apart from the sides of the bowl and into one mass.)
Cover the bowl with a light kitchen towel and let sit in a warm place for an hour and half to rise.
In a medium bowl, combine the cream cheese, 1 egg, 1/3 cup sugar, grated lemon rind, and lemon juice. Whisk together until smooth.
Line two or three cookie sheets with parchment paper.
Preheat the oven to 375 degrees.
Pinch off two inch sized balls of dough and place on the cookie sheets, at least two and half inches apart. (I rolled the dough around in my palms a couple of times to get a nice round shape. The dough will be a bit sticky, but not too hard to work with.)
Cover the cookie sheets with towels and let sit in a warm place for about fifteen minutes.
Flatten the dough balls to about half of an inch, recover, and let sit in a warm place for another fifteen minutes.
In a small bowl, whisk together the two egg yolks.
Make a small well, about the size of four finger tips, and brush with the egg yolks.
Fill the well with the cream cheese mixture.
Bake for about 15 minutes, or until the edges have just begun to brown.
Makes about 15 buns.