Pan brioche glutenfree
Source: https://www.meranermuehle.it/rcp_recipe/pan-brioche-senza-glutine
Total time
20 Minutes
Baking/cooking time
30 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
| 500 | g | mix for lievitati dolci glutenfree |
| 25 | g | fresh yeast |
| 25 | g | sugar |
| 25 | g | honey |
| 50 | g | soft butter |
| 1 | eggs | |
| 1 | egg yolk | |
| 150 | g | water |
| 150 | g | lukewarm milk |
Preparation
- Knead all the ingredients in the kneading machine for about 5 minutes until a homogeneous dough is obtained.
- Dust the dough with a little rice flour, divide it into 2 parts, form rolls and place them in buttered cake moulds. Cover and leave in a warm place for about 1 hour.
- Brush with milk or water.
- Bake in a static oven preheated to 210°C (190°C ventilated oven) for about 30 minutes.
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