Gluten-free brioche

1. Dissolve the fresh yeast in kefir or yogurt together with the honey. Combine the Sweet Yeasted Dough Mix, eggs, kefir-yeast mixture, and soft butter in a large bowl or stand mixer and knead until a well-combined dough forms. The dough should remain soft and slightly sticky.
2. Take about 150 g of dough, shape quickly with lightly oiled hands, and form a ball. Place the dough in a silicone mold of about 10 cm diameter and allow it to rise in a warm place until doubled in volume.
3. Brush the surface with milk and bake in a conventional oven at 160 °C (320 °F) for about 40 minutes. Once baked, brush lightly again with milk, make a small hole in the brioche, and allow to cool completely.
4. Prepare the pastry cream by whisking egg yolks and sugar until the sugar dissolves. Add the cornstarch and mix until smooth. Heat the milk with lemon zest and, just before boiling, pour it over the egg mixture while stirring quickly. Return the mixture to the heat and cook over low heat while stirring continuously until thickened. Transfer to a bowl, cover with plastic wrap directly on the surface, and allow to cool completely before filling the brioche.

In collaboration with @io_speriamo_che_celiacavo