Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients  
320 g Special gluten-free yeast Molino dalla Giovanna
15 g gluten-free bitter cocoa
50 g white chocolate without gluten  
160 g whole milk
160 g natural water
14 g fresh yeast
1 yolk
60 g butter
60 g sugar
1 lemon grated
Very fine rice flour for gluten-free dusting
Gluten-free powdered sugar

Proceeding
Place the mix and the bitter cocoa in the bowl of the planetarium or in a bowl, mix and then add the water, milk and gradually the rest of the ingredients in the container. Let it mix for a few minutes, check the consistency of the dough that must be soft and workable.
Cover the container with a cloth and let rise for 1 hour.
After the rising time, transfer the dough on a pastry floured with rice flour, divide into 6 parts form six cylinders to be woven directly on a baking sheet covered with parchment paper and let rise the two braids for 15 minutes at room temperature.
At the end of the rest, bake in preheated oven for 20 minutes at 200 istas. and then another 10 minutes lowering the temperature to 170 ºF.
Once cooked, remove the braids and place on a grill to cool, sprinkle with powdered sugar.