Gluten-free sourdough brioches

1. Place the ingredients for the leavening in a bowl, mix with a wooden spoon and leave covered for 12-15 hours at room temperature to ferment. It is ideal to prepare the yeast in the evening so that we can continue in the morning.

2. Mix the finished leaven with Bakery mix, sugar, vanillin sugar, lukewarm milk, melted butter and salt. Mix a non-sticky dough in a food processor. Finally, mix the chocolate pieces into the finished dough with a wooden spoon. Let the covered dough rest in a bowl for about 4 hours. He needs to bulk up!

3. Place the dough on a floured board, mix and divide into 7 parts. We shape each part into a cylinder 20-25 cm long and twist it into a knot or wheel depending on the shape of the brioche we want. Place on a tray lined with baking paper and leave to rise covered for 3 hours. Before baking, brush with beaten egg and sprinkle with whole poppy seeds.

4. Preheat the oven to 210°C with a baking tray. Place the brioches, pour 2.5 dcl of boiling water into the bottom tray and bake for 10 minutes. Afterwards, remove the baking tray, reduce the temperature to 185°C and bake for another 20-25 minutes. Leave the baked brioches to cool.

A good tip:
The brioches are tasty on their own, but they can be served with jam, butter or honey.