SOYABEAN RECIPE RECIPES

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LOW CARB BRIOCHE BUNS WITH YEAST - FATKITCHEN



LOW CARB Brioche Buns With Yeast - FATKITCHEN image

Low Carb Brioche Buns Made with Yeast that TASTE like REAL Brioche BREAD! They're soft and airy inside with a perfect crumb, and a lightly chewy and shiny exterior (thanks to an egg wash)! Use a stand mixer with a dough hook and let the machine knead the dough for you! Bake them same day OR you can let these buns rise in the fridge overnight (for some REALLY amazing flavor) and then bake the morning after! These are not Gluten Free, but they are Low Carb & HUGE!:)

Provided by Charisse Thiel

Total Time 3 hours

Prep Time -4583724 minutes8S

Cook Time -4583724 minutes8S

Yield 8

Number Of Ingredients 13

236 grams (1 Cup) Filtered or Distilled Water (80°F is ideal, *see note 1)
1.5 teaspoons Sugar (or substitute 1 Tablespoon Inulin)
2 teaspoons Instant Yeast (strongly recommend this SAF  INSTANT YEAST)
100 grams Eggs (2 large eggs), lightly whisked (at room temp* see note 2 for shortcut!)
80 grams Lupin Flour (3/4 Cup) (this LUPINA brand will give you the BEST taste)
170 grams Vital Wheat Gluten (1 + 1/4 Cup) (this King Arthur Brand Vital Wheat Gluten is the ONLY brand I recommend using)
38 grams Oat Fiber (1/2 Cup) (only use this Lifesource brand or this Honeyville Brand)
3.5 Tablespoons Allulose
3.5 grams Kosher Salt (1.25 teaspoons) (do NOT use plain table salt- use kosher salt!)
2 Tablespoons Salted Butter (softened, and room temp)
1 Egg lightly whisked with 1 Tablespoon water
Sesame Seeds Optional (or sub with Everything but the bagel seasoning or poppyseeds!)
Pastry brush

Steps:

  • RECIPE VIDEO is just below these instructions (please watch!)

Nutrition Facts : ServingSize 1 Large Bun (1/8th of Recipe), Calories 146 calories, FatContent 4.6 g, CarbohydrateContent 2.8 g NET CARBS, ProteinContent 20.5 grams

LOW CARB BRIOCHE BUNS WITH YEAST - FATKITCHEN



LOW CARB Brioche Buns With Yeast - FATKITCHEN image

Low Carb Brioche Buns Made with Yeast that TASTE like REAL Brioche BREAD! They're soft and airy inside with a perfect crumb, and a lightly chewy and shiny exterior (thanks to an egg wash)! Use a stand mixer with a dough hook and let the machine knead the dough for you! Bake them same day OR you can let these buns rise in the fridge overnight (for some REALLY amazing flavor) and then bake the morning after! These are not Gluten Free, but they are Low Carb & HUGE!:)

Provided by Charisse Thiel

Total Time 3 hours

Prep Time -4583724 minutes8S

Cook Time -4583724 minutes8S

Yield 8

Number Of Ingredients 13

236 grams (1 Cup) Filtered or Distilled Water (80°F is ideal, *see note 1)
1.5 teaspoons Sugar (or substitute 1 Tablespoon Inulin)
2 teaspoons Instant Yeast (strongly recommend this SAF  INSTANT YEAST)
100 grams Eggs (2 large eggs), lightly whisked (at room temp* see note 2 for shortcut!)
80 grams Lupin Flour (3/4 Cup) (this LUPINA brand will give you the BEST taste)
170 grams Vital Wheat Gluten (1 + 1/4 Cup) (this King Arthur Brand Vital Wheat Gluten is the ONLY brand I recommend using)
38 grams Oat Fiber (1/2 Cup) (only use this Lifesource brand or this Honeyville Brand)
3.5 Tablespoons Allulose
3.5 grams Kosher Salt (1.25 teaspoons) (do NOT use plain table salt- use kosher salt!)
2 Tablespoons Salted Butter (softened, and room temp)
1 Egg lightly whisked with 1 Tablespoon water
Sesame Seeds Optional (or sub with Everything but the bagel seasoning or poppyseeds!)
Pastry brush

Steps:

  • RECIPE VIDEO is just below these instructions (please watch!)

Nutrition Facts : ServingSize 1 Large Bun (1/8th of Recipe), Calories 146 calories, FatContent 4.6 g, CarbohydrateContent 2.8 g NET CARBS, ProteinContent 20.5 grams

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