If there’s one thing I’ve truly missed ever since I was diagnosed with coeliac disease, it’s brioche buns, or, as they call them in the east of Austria, Striezel. Not that the shape or the terminology matter – it’s the dough. As a kid on my way to school, I stopped at the baker’s to get a fresh bun or “Milchbrötle” every morning. It tasted best slathered in butter and honey accompanied by cold cocoa. Until recently, I’ve only found one coeliac-friendly alternative to this that actually had an acceptable flavour, and that’s the gluten-free brioche croissants by Resch & Frisch. But now I’ve got one better: I asked my lovely friend Zola, a trained pastry chef, if she wanted to take up the challenge of creating a gluten-free bun. She did. And she did! What an unbelievably delicious creation. Bow your heads, ladies and gents.