Gluten-Free Cocoa Brioches with Mixed Berry Jam

Source: https://www.meranermuehle.it/rcp_recipe/gluten-free-cocoa-brioches-with-mixed-berry-jam

Baking/cooking time

30-35 Minutes

Difficulty

easy

Ingredients

Portions

200	g	Mix Universal gluten-free
30	g	potato starch
20	g	corn starch
185	ml	milk
75	g	greek yogurt
40	g	butter
40	g	icing sugar
1	tablespoons	honey
5	g	dry active yeast
	q.s.	unsweetened cocoa powder
	q.s.	mixed berry jam
	q.s.	milk for brushing
	q.s.	gluten-free rice flour for working the dough

Start by dissolving the dry yeast in the room-temperature milk.
Pour the mix, potato starch, corn starch, icing sugar, and cocoa powder into a bowl or the stand mixer. Add the milk with the yeast and the honey, then start kneading.
Add the Greek yogurt and continue working the dough. Finally, add the softened butter a little at a time and knead until you get a soft, smooth dough.
Transfer the dough to a work surface lightly dusted with gluten-free rice flour and roll it out gently.
Cut out wedges and place a small amount of mixed berry jam in the center of each one. Roll up each wedge from the base to the tip, giving it the classic brioche shape.
Place the brioches on a baking tray lined with parchment paper and let rise until doubled in volume.
Gently brush the surface with a little milk and bake in a preheated oven at 170 °C (340 °F) for about 20–25 minutes, checking for doneness according to your oven.

In collaboration with @io_speriamo_che_celiacavo