I tried several gluten free brioche bun recipes, and many of them didn’t really taste good and were too dry… But here is the recipe I liked the most! Let’s cook it up folks !!
You’re gonna need:
- 400 g Schär brand Pan Mix Flour
- 8 g Dehydrated yeast
- 170 g Milk with or without lactose
- 50 g Sugar
- 5 g Salt
- 2 Eggs
- 100 g Butter
- And 1 egg yolk to make your gluten free brioche bun a nice color !
STEP 1: In a bowl, mix the yeast with the milk that you will have warmed beforehand. Then let it rest for 10 minutes.
STEP 2: Pour this first preparation into your mixer, then add flour, 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 comes off the sides of the mixer to make a beautiful dough!
SPTEP 3: Gradually incorporate the cold butter cut into small cubes while kneading in speed 2, slightly faster. Knead for 10 to 15 min until the dough comes completely out of the bowl and is homogeneous.
STEP 4: Next, put some flour on your work surface, put the dough on 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 size. I’ve tried it and believe me, it’s surprising but it works!
STEP 5: When 1:30 has passed, you must 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 to be good, put it back in a bowl, film it and put it in the fridge at least 1:00. The best would be to let it rest for 1 night. It’s up to you to see how long you have !
STEP 6: Shape the fresh dough, being careful not to overheat your hands. The dough must stay cold!
STEP 7: Preheat your oven to 160 degrees, then brown the dough with the egg yolk. Then put it in the oven for 30 to 40 minutes. If you feel that your gluten free brioche bun is browning too quickly, put a piece of aluminium foil on top of your gluten-free bun.
Tip: Put your brioche in a buttered baking tin on a baking tray. The baking tray will heat the bun and help it to develop further.
That’s it! So, not so complicated right?
First off cold butter or room temperature?
Second off what is the consistency after butter is incorporated, thick batter, fluid, or easily formed?
Cold butter 🙂 and it should look a bit thick, not liquide! If it is too liquide add more flour.
I hope it helps.
Have a great day
Hello! Is there a final rise after shaping the brioche? Or do we handle it very delicately so as not to lose the bubbles from the second rise?
Thanks in advance 🙂
Let it rise as much as you can 🙂