Braided lemon brioche **

Braided lemon brioche **
Braided lemon brioche **

Brioche is in my opinion the perfect breakfast food 🙂 There are many kinds of brioche available, with chocolate chips, almonds or rock sugar. This gluten-free recipe is soft and citrucy, perfect with a bit of jam and a cut of tea, or to make the famous French toasts 😉

Ingredients: (for one big loaf)

  • 200ml of soya milk (100mL hot, 100mL cold)
  • 600g of rice flour
  • 20g active dried yeast
  • 1 lemon (zest + juice)
  • 4 eggs
  • 200g softened butter
  • 150g corn starch
  • 100g sugar
  • 2 tsp salt
  • 1 egg yolk
  • 50mL liquified butter
  • 1 pinch salt (2g)

Preparation: 45 minutes

Leavening: 2 hours

Baking: 1 hour – 180°C

Instructions:

  1. In a bowl mix the hot soya milk with the cold soya milk.
  2. Add 10g of sugar and 100g of flour. Let it sit in a warm place for about 30 minutes. The mixture should double in size.
  3. In a large bowl, mix the butter with the eggs. Add the sugar and mix until the preparation whitens.
  4. Add the flour, the corn starch and the salt. Add in the lemon juice and the zest.
  5. Add the yeast mixture. Form a ball, cover with a humid towel and place it in a warm place until doubled in size (about 1 hour).
  6. Form balls and place them close together in a cake tin. Place in the cold oven and let double in size again (1 hour).
  7. Take the tin out of the oven. In a small bowl mix the egg yolk, the liquified butter and the salt. Paint the brioche with the mixture evenly.
  8. Heat the oven to 180°C then place the brioche at mid-height with a small dish of water at the bottom of the oven. Bake for an hour until golden.
  9. Let it rest on a grill before cutting. Enjoy at breakfast with a nice cup of tea.

Last tip: Leavening can take more than one hour if the room is too cold. It is the most important step in making a brioche so make sure you let your dough leven until it has doubled.

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