STEP 1: In a bowl, mix the yeast with the milk. Then let stand for 10 minutes.
STEP 2: In your mixer, pour this first preparation then add flour, then sugar and salt. Then put the eggs (preferably cold) in your preparation. Mix gently, but for a long time so that the dough forms and falls off the walls of the mixer to make a nice dough!
STEP 3: Gradually incorporate the cold butter cut into small cubes while kneading at speed 2, slightly faster. Knead for 10 to 15 min until the dough comes out completely from the bowl and is homogeneous!
STEP 4: Then put a little flour on your work surface, put the dough in it and make a nice ball. Let it rest for 1:30 in a bowl covered with a damp cloth at room temperature. Your dough will (hopefully) double in volume. I tried and believe me, it’s surprising but it works!!
STEP 5: When 1:30 has passed, you have to take the dough on a work surface with flour, and knead it well to remove all the gas that is inside. Then when your dough seems good, put it back in a bowl, film it and put it at least 1:00 in the refrigerator. The best would be to let it rest for 1 night. It’s up to you to see according to the time you have!
STEP 6: Shape the dough very fresh, being careful not to warm your hands too much. The dough must remain cold!
STEP 7: Preheat your oven to 160 degrees, then brown your dough with the egg yolk. Then bake for 30 to 40 min. If you feel that your bun colors too quickly, put aluminum foil on top of your glutenfree bun.
Tip: Put your brioche in a buttered brioche pan on a baking sheet. The plate will heat your brioche and will help further develop it.
And voila! So, not so complicated right?
Chloé
