6 cups gluten free bread flour suitable for bread (I used two full bags of Toro)
½ cup sugar
2 tbsp. psyllium husk
2 tsp baking powder
50 gr fresh yeast (1 cube)
6 large eggs
31 cup cold cream
2 cups cold water
150 gr cold butter, thinly sliced (I used a cheese slicer… you probably won’t)
Mix the dry ingredients
Add everything else except the butter, and mix until well mixed
Quickly add the butter so that you can still see flecks of butter
Add to greased tin (I used silicone muffin moulds)
Proof for 2 hours, or until doubled in size
Bake at 200C until a toothpick comes out clean, around 20 minutes
Remember to heat up leftovers for midnight snack or luxurious breakfast
I think this was an awesome recipe, though it had its failings.
My objective was to make a buttery version with elements of shortbread, but still with the structural integrity to sustain the fillings.
I succeeded in the first, but failed somewhat in the second, it held together, but just barely. Maybe they are polar opposites. Or maybe I should try adding a bit more psyllium husk? That usually holds things together in my experience. Maybe I could also do with less eggs? Anyhoo, this was the closest one yet to the one I tried recreating that melted in the mouth, and I love it.
Here pictured as a BLT, since somehow all the burgers where gone when I realized I needed an illustration.