Panini brioche senza glutine con gocce di cioccolato

Ingredienti

• 250 g gluten-free flour
• 250 g Cornstarch
• 1 tsp Xanthan Gum
• 1 tbsp Instant Yeast
• 1/2 tsp salt
• 260 ml lactose-free milk (lukewarm)
• 2 eggs
• 170 ml maple suryp
• 170 g butter (melted)
• 1 tsp pure vanilla extarct
• 100 g chocolate chips

Preparazione

1. 1

   Whisk together the flour, cornstarch, xanthan gum, yeast & salt in the bowl of a stand mixer. Add the milk, eggs, maple, melted butter, vanilla & chocolate chips. Mix with a wooden spoon or a heavy-duty stand mixer fitted with the paddle attachment

2. 2

   Cover and allow to rest at room temperature until the dough rises, approximately 2 hour

3. 3

   The dough can be used immediately or stored in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks. Thaw overnight in the refrigerator before using.

4. 4

   Divide the dough into 7 equal portions. For each portion (with the smooth side down), fold in the edges towards the middle as before. Carefully flip the dough over, and using a cupped palm, roll the dough portion on your work surface until you have a smooth dough ball. Repeat with the other dough portions to get 7 smooth dough balls.

5. 5

   Place the dough balls in a baking tray, flatten them slightly. Then cover the pan with plastic wrap and set it aside.Let it proof for 60 minutes or until double in size.

6. 6

   Fifteen minutes before baking, preheat the oven to 175°C ( 350°F.) Brush the top of the buns with egg wash and bake until golden and firm, 30 to 40 minutes. Allow cooling on a rack before serving.