- 1 1/4 cup (295ml) water
- 100g egg white powder
- 2 tbsp (10g) unflavored gelatin powder
- 1 tsp salt
- 1 1/2 tsp cream of tartar
- 1/4 cup (24g) butter powder
- 2 tbsp melted butter or ghee
- 1/2 tsp baking soda
Preheat your oven to 400 degrees and prepare a silicone mini hot dog bun pan by spraying with avocado oil spray.
To the bowl of your stand mixer add the water, egg white powder, gelatin, salt and cream of tartar.
Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes or until you get a consistency similar to shaving cream.
Reduce the speed to low and add in the butter powder. Mix on low speed just until combined. Do not whip the batter at this point.
Divide the batter into the 12 wells of your prepared pan.
Bake in the preheated oven for 15 minutes.
In a small bowl, mix together the melted butter or ghee and baking soda.
Remove the buns from the oven after 15 minutes and brush the butter mixture over the top of the buns
Return the pan to the oven and cook for 10 more minutes.
Remove from the oven and allow to cool for 5-10 minutes before removing from the pan. These buns are best served warm. Enjoy!
Makes 12 biscuit-buns
Calories & Macros per bun:
Irish Soda Bread Variation:
After the batter is finished divide between two 6 inch round cake pans. Using a knife, slice an X on the top of each loaf. Bake in the preheated oven for 20 minutes. Remove from the oven and brush with the butter/baking soda mixture. Return to the oven and bake for 10 more minutes. Remove from the oven and allow to cool for about 10 minutes before removing from the pan.