Gluten-free MAXI brioche filled with jam

Preparing the yeast starter: Pour Liana Bakery mix into a bowl. Make a well in the center and add the powdered sugar and Liana Vanilla Sugar. Pour in 100 ml of warm milk and add the yeast. Let the starter rise for 10 minutes.

Knead the dough: Add the remaining milk, melted butter, egg and a pinch of salt. Using a mixer with dough hooks, knead until smooth and elastic. Cover with foil and let rise for 20 minutes.

Preparing the sprinkles: Meanwhile, chop the almonds for the sprinkles.

Shaping the brioche: Roll out the dough on a floured silicone mat, spread the fruit jam evenly on it, roll it into a strudel and twist it into a brioche shape using the mat. Carefully place the shaped brioche on a baking sheet lined with baking paper and place an adjustable baking mold around it, thanks to which we can set the desired diameter and height. Finally, cover with foil and let it rise for 20-30 minutes.

Final touch: Use a carving knife to make fine cuts in the brioche to accentuate its shape. Brush the surface with the egg yolk and milk mixture and sprinkle with chopped almonds.

Baking: Bake for 50 minutes at 170°C until golden brown. After 20 minutes of baking, cover the surface with foil to prevent burning.

Serving: Let cool, sprinkle with powdered sugar and serve.