Quick Hack Gluten Free Iced Buns
A quick and simple way to make iced buns without the baking. Don't feel guilty about these gluten and dairy free iced cream buns, they look amazing, taste amazing and can be ready in under 10mins. Great for unexpected guests and lazy afternoon treats
Servings: 4 iced buns
Calories: 432kcal
Ingredients
- 4 gluten free white bread rolls or finger rolls
- 400 g tin coconut milk needs to be 60% or over in coconut extract canned
- 100 g seedless raspberry jam jelly
- 100 g icing/confectioners sugar confectioners sugar
- 1 tbsp dairy free milk
- extra icing sugar to dust
Instructions
- Separate your gluten free rolls and cut into them ⅔ of the way, I find cutting the roll at a 45° angle works best for presentation (it also hold the filling in better this way). Put them to one side.
- Open the tin of coconut milk and drain the coconut water (don't waste it, pour it into a glass to drink if you like). You will be left with the solid white coconut fat. Place this in a bowl or mixer and using a whisk whip until thick and fluffy.TOP TIP: you can add a tablespoon of icing sugar or a few drops of vanilla to sweeten the cream if you prefer.
- Spoon the whipped cream into a piping bag with a star nozzle and place into a pint glass in the fridge to allow the cream to thicken further.
- Now to make your icing. In a bowl measure the icing sugar and add the tablespoon of dairy free milk, I use soya milk, other milks will work just as well.TOP TIP: by adding milk instead of water you create a creamier icing with less of an overly sweet aftertaste.
- in a separate bowl measure out the raspberry jam and give it a good stir to smooth out any lumps. If you have one handy, spoon the jam into an empty squeezy sauce bottle or a purpose made sauce dispenser (as recommended in the post above).Now it's time to build your buns!
- With the extra icing sugar, dust your hands and rub the sugar into each bun, just a thin coating. We're not aiming to create snowballs, just create the illusion of a sweet enriched bread.
- Now top your buns with the thick slightly off-white icing. This is a little fiddly, I won't lie but we don't want a wishy-washy icing that dribbles down the sides of your buns leaving a translucent iced finish, we want hardcore thick iced buns!
- Next remove your coconut cream (or cream if you can use it) from the fridge and pipe into the cavity in your buns. Try to finish of with a pretty flurry but seriously, don't stress about the piping.
- Finally, take the squeezy bottle of raspberry jam and squeeze this into the cream filled cavity with some deliciously naughty dribbles visible at the edges.
- If you're not ready to eat them yet, pop your buns into the fridge until you are ready to serve.
Nutrition
Calories: 432kcal | Carbohydrates: 57g | Protein: 5g | Fat: 22g | Saturated Fat: 19g | Trans Fat: 1g | Sodium: 146mg | Potassium: 274mg | Fiber: 1g | Sugar: 38g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 4mg