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Gluten-free, wheat-free, corn-free
Basic brioche dough, with butter, milk, and eggs
Product used: Baker Mix Quantity: 10 pieces Preparation time: 20 minutes Proofing:45 minutes @ 32°C @ 70/80% RH Baking:13 minutes @ 180°C in a fan oven Level:Medium
Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
Combine all the dry ingredients in the bowl of a stand mixer and start it on low speed, preferably using the paddle attachment. Begin mixing to evenly distribute the dry ingredients.
Pour in the liquids in a thin stream while keeping the machine running, then gradually increase the speed to medium-high and knead the dough for about 4-5 minutes. During kneading, stop occasionally to scrape down the sides of the bowl with a spatula and bring the dough back towards the center. Finally, add the melted but not hot butter, and continue to work the mixture. When finished, it should be smooth, homogeneous, and slightly firm.
Cover the bowl with a tea towel and let the dough rest for about 5 minutes to allow for complete hydration. If the ambient temperature is high (above 25 °C), place the bowl in the refrigerator.
After the resting time, transfer the dough to a work surface previously greased with seed oil. Also, grease your hands with a thin layer of oil and divide the dough into ten portions.
Shape each ball as desired depending on what you want to prepare and place it on a baking sheet lined with parchment paper, then cover and let them rise.
Bake as directed, in a preheated oven.
Transfer the products to a wire rack and let them cool completely.
Store them in an airtight container at room temperature for about 12 hours, or freeze for 2 weeks.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
This brioche dough is an excellent base for making Pangoccioli, Buondì-style sweet buns, Sicilian Brioche col Tuppo, Maritozzi, and many other sweet or savory enriched baked goods, made with generous amounts of butter, eggs, and milk.
For a deeper golden finish, brush the surface with milk or beaten egg before baking.
Customize the dough by adding walnuts, hazelnuts, chocolate chips, raisins, or even diced cheese and cured meats to create irresistible sweet or savory variations.
This is a rich, heavily enriched dough, both in flavor and composition. If you prefer a lighter product with greater volume, reduce the butter to 30–40 g and replace the milk with the same amount of water.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€20,00
5.0
1 review1
total reviews
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