Time: 1 ora più riposo
Difficulty: Facile

Ingredients for 1 kg of dough
340 g Special Leavened desserts Molino Dallagiovanna gluten free
18 g of fresh brewer's yeast - 80 g skimmed milk powder
200 g whole milk
50 g melted butter
2 g salt up
Fine rice flour for dusting
2 egg yolks
For vanilla cream
225g of milk
75g of fresh cream
3 egg yolks
80g of sugar
25g starch of gluten-free rice
1 berry of vanilla bourbon
Butter search Brandsmethod
Heat the milk and cream in a saucepan and add the stick of vanilla engraved with the tip of a knife in two for the long so as to extract the pulp contained inside. Pour the egg yolks and sugar in a bowl and beat them with a whisk, add the gluten-free starch to the eggs and sugar and mix with a hand whisk until the mixture is smooth and homogeneous.
Remove the stick from the milk and pour it into the bowl with the previously obtained compound. Stir immediately with a whisk to prevent the boiling milk from cooking the eggs and forming lumps.
Place the saucepan over a low heat and continue stirring until the cream thickens.At the end of cooking, transfer the cream in a large bowl, sprinkled with sugar and cover with a film. Store in the fridge to cool.
Pour the gluten-free mix in a bowl with the powdered milk, mix everything with a spoon, dissolve the yeast in the milk with the tines of a fork combined with the gluten-free mix and start to knead everything well adding the butter.
Mix well all the ingredients to form a compact ball, put the dough to rest covering it with a damp cloth for about 30 minutes; after the rest time, divide the mixture into 3 parts and form balls; butter and flour a plum cake mold, lay the three loaves and let them rise until they are doubled.Pour the egg yolks in a bowl with a brush, beat them well and brush the surface of the dough, heat the oven well at 170 ° C and when it is hot cook for about 45 minutes, after cooking time remove from the oven and let it rest on a raised grill for about 1 hour before cutting everything.
Serve the pan brioche with hot cream in slices.