Coconut buns

First, mix all dry ingredients: coconut flour (27 g), baking powder (3 g), salt (2 g), and xanthan gum (0.5 g) in one bowl until homogeneous.

Then, in another bowl, combine all liquid ingredients: eggs (150 g, 3 pcs) and 15% sour cream (80 g), mix thoroughly.

Next, combine both mixtures, gently stirring until a homogeneous dough forms.

Fill prepared molds with the dough, filling them up to 2/3 full.

Place the molds in a preheated oven and bake for 25-30 minutes, until the buns are golden brown and springy to the touch. Baking temperature: 180°C, top and bottom heat without convection.

After baking, immediately remove the buns from the molds and let them cool completely on a rack.

Place the cooled buns in the refrigerator for 1 hour for a better texture.

The cooling and resting process of the buns is important for the even distribution of remaining moisture, which helps stabilize the texture.