Dry ingredients:
270g Potato starch
130g Rice flour
15g Dextrose
15g Sugar
15g Psyllium husk powder
15g ANGEL MIX 3.0
15g Fresh baker's yeast
4g Salt
0.06g Kala Namak - Black Salt (Opt.)

Liquids:
360g Water
25g Seed oil

To enrich:
20g Spreadable margarine

Gather the dry ingredients in the bowl of a stand mixer and, using the paddle attachment (or flat beater) on medium speed, gradually add the liquids. Increase the speed and continue to work the dough for 7–8 minutes. Towards the end of the process, add the spreadable margarine and continue to knead until it is completely incorporated and the dough is smooth, uniform, and firm. Occasionally, with the machine stopped, scrape the sides of the bowl and bring the dough back to the center with a spatula. It is important to work the dough well until a uniform and lump-free consistency is achieved. Transfer the dough to a lightly dusted work surface with rice starch, knead it briefly with your hands, and form a roll. Divide the dough into 8 portions of the same weight. Form each portion into a smooth and compact ball and place it on a baking sheet lined with parchment paper. Slightly flatten each ball, then create a well-defined indentation in the center using the back of a teaspoon or slightly moistened fingers. The indentation should be deep enough to hold the jam.

Cover and let rise until the brioches are well puffed. At the end of the proofing, gently fill the indentation with apricot jam and decorate as desired. Then bake according to the recipe instructions. Once baked, transfer the brioches to a wire rack and let them cool completely before serving, adding a light dusting of powdered sugar. Brioches can be stored at room temperature in an airtight container for about 2 days. They can also be frozen once baked for up to 30 days. Once thawed, they can be eaten at room temperature or slightly warmed.

Why spreadable margarine? Thanks to its soft consistency, a spreadable margarine incorporates more easily into the dough and helps to achieve a finished product that is softer and more pleasant even at room temperature. Margarines specifically formulated for shortcrust pastries or laminated products, on the other hand, are generally more consistent and designed to maintain a more stable structure during processing. In a dough like this, a softer margarine can therefore be more suitable when a particularly pleasant final consistency is desired. In our case, we used a margarine composed of 75% sunflower oil and 5% coconut oil, achieving an excellent result. The composition of the margarine can naturally affect the final result, but this type proved to be particularly suitable for our dough.

Kala Namak, also known as Indian Black Salt, is characterized by a particular sulfurous note reminiscent of egg. In this recipe, it is used in a very small quantity, not to add saltiness, but to enrich the aromatic profile of the dough and give the final product a delicate note that recalls egg. The dose used is 0.06g per 400g of flour. It is important not to overdo it: its aroma is very intense and, at higher dosages, it can easily become too evident and take on an unpleasant sulfuric note.

Shaping and creating the indentation must be done before leavening: this way it will not be necessary to handle the brioches too much once they have risen. If necessary, however, it is possible - very gently and with moistened fingers - to slightly press the indentation if it has swelled too much.