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
- In a bowl mix the hot soya milk with the cold soya milk.
- 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.
- In a large bowl, mix the butter with the eggs. Add the sugar and mix until the preparation whitens.
- Add the flour, the corn starch and the salt. Add in the lemon juice and the zest.
- 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).
- Form balls and place them close together in a cake tin. Place in the cold oven and let double in size again (1 hour).
- 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.
- 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.
- 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.