Business Private

Brioche Bread with Cream

Total time
20 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
30-40 Minutes
Rest time
24 Hours


500 g Mix leavened pastries glutenfree
150 ml Fresh cream
200 ml Milk
2 Eggs
50 g Granulated sugar
50 g Soft butter
5 g Dry yeast
3 g Salt
teaspoon Rice syrup (or honey)
For brushing
1 Egg yolk
q.s. Liquid cream (or milk)
q.s. Sugar granules for decoration


  1. In a bowl, mix 100g of flour from the total amount with 100ml of milk, the teaspoon of rice syrup, and 1g of yeast. Cover and let it rest at room temperature overnight.
  2. The next day, put the remaining flour, yeast, starter, sugar, lightly beaten eggs, milk, and cream in the bowl of a stand mixer. Begin kneading with the hook attachment, add the salt, and gradually incorporate the butter, continuing to knead until you get a homogeneous mixture. Transfer the dough to a buttered bowl, cover, and let it rest in the refrigerator overnight.
  3. The following day, take the dough and let it rest at room temperature for an hour. Then turn it out onto a floured surface and shape it into a rectangle. Roll it up to form a cylinder and place it in a previously buttered loaf pan. Cover and let it rise in a turned-off oven until doubled in size, reaching the height of the pan's edge.
  4. Brush the surface with the beaten egg yolk mixed with cream, sprinkle with sugar granules, and bake in a preheated oven at 180°C for 30-40 minutes.
  5. Allow to cool completely before removing from the pan.

In collaboration with @perr.melina