- 1 tsp honey **can be replaced with 1 tsp inulin** (5g)
- 1 1/4 cups warm of water 295ml
- 1 tsp active dry yeast
- 100 g egg white protein powder 1 1/4 cups
- 1/2 tsp cream of tartar
- 1/2 tsp redmond real salt
- 1/4 tsp xanthan gum
- 2 tbsp allulose (18g)
- 2 tbsp arrowroot powder (16g)
- 1 tsp butter flavor/extract
- 1/4 cup butter powder (24g)
- 2 tsp egg yolk powder OR 2 tbsp whole egg powder
- 3 tbsp melted butter
- flake salt
Preheat the oven to 325 degrees. Prepare a silicone hamburger bun pan by spraying with cooking spray. Whisk together the honey and warm water in the bowl of your stand mixer. Sprinkle the yeast over the water mixture. Allow to stand for 3-5 minutes to allow the yeast to bloom. Add in the egg white powder, cream of tartar, salt, xanthan gum, allulose and arrowroot. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5 minutes. Reduce speed to low. Add in the butter extract, butter powder and egg yolk powder and mix on low just until combined and no lumps are left. Quickly divide batter into the 8 wells of the silicone bun pan and bake for 15 minutes. Remove the buns from the oven, brush each bun with melted butter and sprinkle as desired with flake salt. Return the buns to the oven and bake for 10 more minutes. Allow the buns to cool in the pan for about 5 minutes. Optionally, dust with additional butter powder. These buns are best served warm. Enjoy!
Kudos to @Maria Emmerich, the godmother of the egg white bread craze!