Approx. 12 pcs.
Ingredients:
- 100 g coconut oil
- 50 g olive oil
- 2.5 dl rice milk
- 40 g organic yeast
- 2 organic eggs
- 25 g flea seed shells
- 4 tbsp cane sugar
- 1 tsp cardamom
- 1 tsp vanilla powder
- 100 g cornstarch
- 150 g rice flour
- 1 beaten egg for brushing
Cake cream:
- 2 organic eggs
- 4 tbsp cane sugar
- 1 tsp vanilla sugar
- 1 tbsp cornstarch
- 2.5 dl rice milk
Coconut whipped cream:
- 2 cans of organic coconut milk (refrigerated to make the cream firm)
- 1 tsp vanilla sugar
- 2 tbsp icing sugar
- 2-3 tbsp raspberry jam
- 1 dl homemade cake cream
Procedure:
- Start by making the cake cream by whisking all the ingredients together in a saucepan and cook until the cream thickens. Allow it to cool.
- Melt the coconut oil and mix it with the rice milk and other ingredients. Stir in the yeast and leave to stand for 5 minutes
- Add the flea seed shells and let stand for about 5 minutes.
- Add the other ingredients and eggs and mix the dough well. Let the dough rise for 1 hour
- Then divide the dough into 12 portions and make suitable squares. Place a spoonful of raspberry jam in the center of each piece. Pinch the corners together and place the buns on a baking sheet with the joints facing down. Cover with a cloth and leave them to rise for 15 minutes.
- Bake at 180° for about 15-20 minutes. Cool down.
- Once the buns have cooled, whip the coconut cream with vanilla sugar and icing sugar. Fill the buns with whipped cream, cake cream and a spoonful of raspberry jam.
- Garnish with icing and coconut flakes.