Gluten-free savory brioche
In collaboration with Anna Morini
Source: https://www.meranermuehle.it/rcp_recipe/gluten-free-savory-brioche
Total time
1 Hours
50 Minutes
Baking/cooking time
20 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
| 500 | g | Mix for Pizza and Focaccia gluten-free |
| 350 | g | milk |
| 150 | g | yogurt |
| 1 | egg | |
| 1 | egg-yolk | |
| 40 | g | soft-butter |
| 1 | tablespoons | honey |
| 12 | g | fresh yeast |
| 10 | g | salt |
| q.s. | sesame seeds |
Preparation
- Combine milk, fresh yeast, and honey in a bowl and stir until the yeast dissolves completely. Add yogurt, egg, Pizza & Focaccia Mix, and salt and knead until a homogeneous dough forms. Gradually incorporate the soft butter and continue kneading until the dough becomes smooth and elastic.
- Transfer the dough to a lightly floured surface and roll it out into a circle. Cut the dough into triangular wedges, similar to slicing a pizza, and roll each wedge from the base toward the tip to form small crescent-shaped brioche.
- Place the brioche on a baking tray lined with parchment paper and lightly spray the surface with water to prevent the dough from drying out. Allow to rise in a warm place until doubled in volume.
- Brush the surface with egg yolk, sprinkle with sesame seeds, and bake in a fan oven at 170 °C (338 °F) for about 20 minutes, until golden and fragrant.
In collaboration with @io_speriamo_che_celiacavo
Mix for Pizza and Focaccia gluten-free
Questa miscela senza glutine del Molino Merano è ideale per preparare pizza, focaccia e pane bianco. Lasciatevi tentare dal gusto eccellente e dalla facilità nella preparazione! Adatto a chi evita il glutine nella dieta quotidiana.
500 g
€4.40
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