Brioche
Prep time
Total time
Author: Must be Yummie
Recipe type: breakfast
Serves: 12h45min
- 3 tbsp maple syrup
- 7 tbsp white sugar
- 1 cube fresh yeast
- 160 gr potato starch
- 260 gr white rice flour
- 50 gr arrow root
- 4 tsp xanthan gum
- 120 ml warm water
- 1,5 tsp salt
- 7 eggs
- 10 tbsp butter or oil (for an extra rich effect use 2 extra tbsp)
- 1 beaten egg to finish
- Add the water to the yeast and 2 tbps of sugar, mix well and let this stand for 10 minutes. You will get a some kind of foam on top of the water.
- Mix the potato starch, xanthan gum, rice flour and arrow root with the rest of the sugar and mix well.
- Add the yeast/water mixture to the flour mixture and blend well. Add the syrup.
- One by one add the eggs and then one by one add the oil or softened butter. Mix this until you have a well combined dough.
- Grease a cake tin and a muffin pan and divide the dough over this cake tin and the muffin pan.
- Cover with plastic foil and let it rise for an hour in a warm and wind free place.
- Put the trays in the fridge and let it rise for an additional 12 hours.
- Next day:
- Preheat your oven to 180°C and get the brioches out of the oven.
- Smear some of the beaten egg to the surface of the brioches and put them in the oven.
- minutes for the little ones
- minutes for the big one.
- Check from time to time and cover with baking paper if necessary to prevent burning the surface.
- Enjoy!
Serving size: 1 big and 12 small brioches
Recipe by Must Be Yummie at https://mustbeyummie.com/brioche/
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