Nut-Free Hazelnut Buns
Delight in the irresistible charm of Nut-Free Hazelnut Buns—an allergy-friendly twist on a beloved classic! Crafted with finely ground sunflower and pumpkin seeds to mimic the rich texture of hazelnuts, these light and fluffy homemade buns are perfect for anyone looking to enjoy nut-free baked goods. Infused with warming ground cardamom and lightly sweetened with powdered sugar, they strike a perfect balance between indulgence and simplicity. With a golden-brown crust and a tender crumb, these flavorful buns make an excellent snack or breakfast treat. Ready in just under two hours, including rising and baking time, these crowd-pleasing buns are perfect for sharing—or savoring all to yourself! Whether served warm or at room temperature, they pair beautifully with coffee, tea, or your favorite spread.
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Recipe Information
Ingredients
- 150 g Sunflower seeds
- 50 g Pumpkin seeds
- 500 g All-purpose flour
- 10 g Instant yeast
- 50 g Granulated sugar
- 10 g Salt
- 5 g Ground cardamom
- 250 ml Warm milk
- 75 g Unsalted butter, melted
- 1 Egg, beaten
- 15 ml Sunflower oil
- 20 g Powdered sugar for dusting
Instructions
Preheat your oven to 200°C (392°F).
In a food processor, finely grind the sunflower seeds and pumpkin seeds until they form a texture similar to ground nuts.
In a large mixing bowl, combine the ground seeds, flour, instant yeast, sugar, salt, and ground cardamom. Mix well to ensure the dry ingredients are evenly distributed.
Warm the milk gently in a microwave or on the stove to about body temperature (around 37°C/98.6°F).
Create a well in the center of the dry mixture and pour in the warm milk, melted butter, and beaten egg.
Mix the ingredients together using a wooden spoon or hands until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Lightly oil a large bowl with sunflower oil. Place the dough in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, punch down the dough and divide it into 12 equal parts. Shape each piece into a bun and place them on a baking tray lined with parchment paper, leaving some space between each bun.
Cover the trays with a kitchen towel and let the buns rise for another 20 minutes.
Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown on top and sound hollow when tapped underneath.
Remove the buns from the oven and let them cool slightly on a wire rack.
Dust with powdered sugar before serving. Enjoy these nut-free hazelnut buns warm or at room temperature!
Nutrition Facts
Calories |
4157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 68.6 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 516.6 g | 188% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 88.8 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 592 mg | 46% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
