Time: 50 minuti più riposo
Difficulty: Facile

Ingredients for about 1600 g of dough about:

For the Biga:
100 g Special Molino Dallagiovanna leavened products without gluten - 90 g of water - 8 g fresh brewer's yeast -For the first dough:- 120 g Special Leavened Molino Dallagiovanna gluten free
200 g of chariot about
1 egg
50 g of caster sugar
10 g of fresh brewer's yeast
180 g of water
40 g of butter at room temperature
1 g of salt up
For the second dough:
120 g Special Leavened Molino Dallagiovanna gluten free - 50 g of granulated sugar
10 g fresh brewer's yeast
200 g of water
40 g of butter
1 g of salt up
20 g of corn seed oil
50 g of sambuca
5 g of fresh aniseed
30 g of butter
1 egg

For the third dough:
170 g Special Leavened Bread Mill Gluten-free Dallagiovanna - 50 g of granulated sugar
1 whole egg
2 bourbon vanilla berries
30 g of butter
a pinch of salt up

Procedure
The chariot
Dissolve half a cube of brewer's yeast in a small bowl with a teaspoon of warm water. United, little by little,the gluten-free flour so that no lumps are formed and then cover with transparent film. Let it rest for the whole night.
First dough:
The next morning prepare the first dough: on a wooden spianatoia overturned the chariot, which will still be very liquid and add the gluten-free mix, the sugar, an egg and the other half of the yeast cube of beer that you have melted well in the middle of the water. Knead the dough with your hands for 5 minutes and then add the butter at room temperature into small pieces. Now pour a little oil into a bowl and place the dough in it. Cover with a transparent film and leave the mixture to rise for 2 hours. While the mixture is rising, put theanise soaked in a glass of Sambuca.
Second dough:
On a pastry board put the mix without gluten, make a hole in the center and put inside sugar, an egg, anise and a drizzle of oil. Knead lightly and then add the first leavened dough. When a homogeneous mixture is formed add the butter at room temperature in small pieces.
Keep working with your warm hands and then transfer the mixture again in a brushed bowl with some oil. Cover with transparent film and let it rise for another two hours.
Third dough:
Now add the mix without gluten, sugar, pulp of the vanilla berry, an egg.Mix all the ingredients well and then add the last 30 grams of softened butter into small pieces. At the end add a pinch of salt. Put the dough to rise in a panettone paper mold and let the dough covered with a transparent film rise for 5 hours until it reaches the edge of the mold.
At this point, brush the surface of the Easter flan with a beaten egg yolk and then bake the mixture in a preheated oven at 180 degrees for about an hour. If you see that the surface tends to burn, put some aluminum paper on it. Once cooked, remove the crushed from the oven and let it cool.