Tiffany Brioche

• Dissolve the yeast in lukewarm water and let it sit for a few minutes. 
• Meanwhile, beat the eggs with the sugar.
• Add the citrus zest and milk, stirring to combine.
• Sift in the mix, then add the yeast water (you can use a mixer with a dough hook if preferred).
• When the ingredients are well combined, add the softened butter and knead until the dough is smooth and lump-free.
• Spoon a generous amount of batter into each baking mold. If desired, add a teaspoon of jam or hazelnut cream in the center, then cover with more batter.
• Let the dough rise for 2 hours in an off oven or a warm, draft-free spot.
• Bake in a preheated static oven at 180°C for 30 minutes.

• Prepare the glaze by mixing powdered sugar, almond flour, and egg white, then refrigerate until firm. 
• Keep the glaze in the fridge until ready to use; it should be slightly thick to prevent it from spreading to the edges when applied. 
• If the glaze is too thick, add half a teaspoon of egg white to adjust consistency.

In collaboration with @io_speriamo_che_celiacavo