Today I share with you a Kamut flour recipe: Delicious Sweet buns with kamut flour. Easy recipe for brioche buns that only need about 2 hours of fermentation and resting time. The fastest recipe for brioche sweet buns made with kamut flour that I’ve ever tried. Recipe WITH GLUTEN.

Sweet buns with kamut flour

I just recently discovered kamut flour and have already made a few recipes with it. And so far they’ve all turned out delicious, so I’ll gradually share the best of them with you.

Compared to other gluten-containing grains (wheat, barley, rye…), Kamut contains very little gluten. Being a very ancient cereal, it’s not been genetically modified and also contains little gluten. That’s one of the reasons that makes it much easier to digest and some people with a gluten sensitivity can tolerate and eat a bit of Kamut. (that’s my case)

With this, I don’t want to encourage people with celiac disease or gluten intolerance to consume this type of grain (because kamut DOES contain gluten). Only if you’ve a very low sensitivity to gluten MAYBE you can consume it in small quantities (it depends on each individual).

If you don’t have celiac disease (and can eat gluten) and want to consume healthier grains with less gluten, Kamut is perfect for you.

panecillos de leche

TIPS for the best Sweet buns with kamut flour

Here are some tips and tricks to make them so delicious.


panecillos de leche
  1. Activate baker’s yeast
    To make the dough ferment faster and better, activate the yeast: First, mix the yeast with the milk and sugar in a bowl. Let the mixture stand for at least 15-30 minutes.
  2. Whole milk and a little warm
    To better activate the yeast, it’s important that the milk isn’t cold, but a little warm (but don’t too much it, if it’s hot, the yeast can spoil).
  3. Brush the buns with butter shortly after baking. In this way you’ll get a slightly crispy and delicious roll.

Kamut isn’t suitable for celiacs (since it contains gluten), but if you’ve a low sensitivity to gluten, you may be able to tolerate it in small amounts (but it depends on the person). If you don’t have celiac disease (and can tolerate gluten) but want to reduce the amount of gluten in your diet, kamut flour is perfect for you.

Check out how easy it’s to make this recipe

How to make these Sweet buns with kamut flour

All the ingredients you need to make these Sweet buns with Kamut flour

To make this recipe it’s better to have the ingredients at room temperature (Take out of the fridge the eggs, butter and milk a while before making the buns)

Step by step for these Sweet buns with Kamut flour

For this recipe, first mix in a large bowl: the milk, yeast, 2 teaspoons of flour and the sugar. Mix everything and let it stand for 30 minutes to activate the yeast.

After half an hour, add the egg and the flour and mix well. Then add the butter. Knead the dough until it forms a ball (don’t worry about it being sticky or a bit soggy; This dough is very sticky at the beginning). Let it rest for at least 2 hours.

After two hours, sprinkle some flour on the table and knead the dough well and shape it into a ball. Divide the dough into 8-9 equal sized pieces. Knead and form small round balls as you see in the video. Spread some butter in a bowl and put the balls in it (as seen in the video). Cover and let stand for 30 minutes.

In a bowl, mix a little milk, an egg yolk and 2 teaspoons of powdered sugar. Coat the balls with this mixture and bake them for 20-25 minutes at 180°C.

Sweet buns with kamut flour

FAQ

Can the dough be frozen?

Yes, you can freeze the already baked dough ( I have tried it and the rolls are very good). You could also freeze it raw, but I haven’t tried that yet, I really don’t know how it would turn out.

Can I let it ferment longer?

Yes, ideally after the first fermentation of 2 hours you put the dough in the refrigerator and the next day you shape the rolls and bake them. This way they’ll be much better, but if you’re in a hurry, two hours will do just fine.

If you don’t have kamut flour, you can also use wheat pastry flour; but maybe the amount of flour and milk is not the same, you will have to adjust it.

How can I make these buns?

I don’t have the perfect recipe for gluten-free brioche buns yet. But you could try making it by replacing the kamut flour with 40% rice flour, 30% potato starch, and 30% tapioca starch. To replace the gluten protein and get a fluffy and elastic dough, you can add 2 teaspoons of psyllium husk and 2 egg whites beaten to stiff snow + an egg yolk. But don’t worry, I’ll have a gluten free brioche buns recipe on the blog soon.

If you want to reduce the amount of sugar, you can add honey.

When you take the bread out of the oven, brush it with butter for a crispy and delicious crust.

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Sweet buns with kamut flour

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Check out how easy it’s to make this recipe

panecillos de leche

Sweet brioche buns with kamut flour

Yield: 10
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 30 minutes

Delicious sweet rolls made with kamut flour

Ingredients

  • 1/3 cup brown sugar
  • 1/2 cup milk
  • 1 + 2/3 cup Kamut flour
  • 1 egg
  • 1 tsp baker's yeast
  • 1/4 cup butter

Instructions

  1. For this recipe, first mix in a large bowl: the milk, yeast, 2 teaspoons of flour and the sugar. Mix everything and let it stand for 30 minutes to activate the yeast.
  2. After half an hour, add the egg and the flour and mix well. Then add the butter. Knead the dough until it forms a ball (don’t worry about it being sticky or a bit soggy; This dough is very sticky at the beginning). Let it rest for at least 2 hours.
  3. After two hours, sprinkle some flour on the table and knead the dough well and shape it into a ball. Divide the dough into 8-9 equal sized pieces. Knead and form small round balls as you see in the video. Spread some butter in a bowl and put the balls in it (as seen in the video). Cover and let stand for 30 minutes
  4. In a bowl, mix a little milk, an egg yolk and 2 teaspoons of powdered sugar. Coat the balls with this mixture and bake them for 20-25 minutes at 180°C.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 52mgCarbohydrates: 19gFiber: 1gSugar: 7gProtein: 3g
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