Skip to Content

Brioche

Gone are the dense and crumbly brioches that resemble cardboard! If you thought you had to say goodbye to the softness of a fluffy crumb when switching to gluten-free and dairy-free, this recipe will change your daily life.

After numerous tests in the kitchen, I have finally found the perfect balance to achieve an ultra-soft, airy, and deliciously golden brioche. The best part? This dough is a true "chameleon" base: once you master it, you can transform it into braids, individual rolls, or even use it as a base for cinnamon rolls or a babka.

Get ready, the smell that will fill your kitchen is likely to make others envious!

Ingredients

For 1 large brioche (approximately 600g):
  • 450g brioche mix
  • 165g lukewarm water (+- 26°C)
  • 16g fresh yeast
  • 40g olive oil
  • 2 eggs

Equipment

  • A large bowl
  • A scale
  • A mould (ideally 20x10cm)
  • An oven

Preparation

  1. Greaseyour mould generously.

  2. Mixthe ingredients.

  3. Kneadby hand until you obtain a smooth dough.

    Note: The dough will be much stickier than a classic dough, this is normal!

  4. Shapea large ball. If the dough is too difficult to handle, let it rest for 5 minutes so that the fibres can absorb the moisture.

  5. Placethe dough in the mould.

  6. Leave to risefor at least 1 hour in a warm place (around 24°C).

    Tip: If your kitchen is cool, place the brioche in the switched-off oven with just the light on.



Baking

  1. Preheatyour oven to 180°C (fan).
  2. Bakefor about 40 minutes. The crust should be nicely golden and the brioche should sound "hollow" when you tap the bottom.
  3. Leave to coolcompletely on a rack before slicing (gluten-free finishes structuring as it cools).

The brioche will keep for 3 or 4 days. If it seems dry the next day, no worries, a quick heat (toaster, pan, oven…) and it will be soft again like the first day.

Suggestions


Babka:Once your brioche is shaped, flatten it into a rectangle and fill it with hazelnut spread and chocolate chips. Roll it into a log, slice the log in half lengthwise. Braid the two logs obtained and place them in the mould. Follow the remaining steps for the brioche.

Cinnamon rolls:Once your brioche is shaped, flatten it into a rectangle and fill it with butter and a mixture of sugar and cinnamon. Roll it into a log and slice into rounds about 2-3cm thick. Pack them into a mould and follow the remaining steps for the brioche.