I’d like to share a recipe with you for a wonderful gluten-free brioche dough that can be made in a large batch that will produce five pounds of dough. Store that raw dough in the fridge for up to five days. The treats that I have featured above each started out with just one pound of that awesome dough.
Brioche is a sweet bread that can be enjoyed with tea, as a breakfast pastry or even as a flatbread with savory toppings. Brioche buns are commonly served with some of the best burgers around. It’s not so common though to find these sweet treats that happen to be gluten-free.
Thanks to the genius of Dr. Jeff Hertzberg and Zoë François, you can easily achieve this at home. It’s all outlined in their book, Gluten-Free Artisan Bread in Five Minutes A Day.
I would like to repeat myself on this one since it bears repeating. It is that important. This is an excerpt from my earlier post on gluten-free artisan bread... I will confess that my first attempt at this didn’t turn out so well. It had nothing to do with technique. It had everything to do with my not reading the instructions carefully. As a result, I substituted a few of the ingredients with what was more readily available to me at my local store. I found out the hard way that you cannot substitute sweet rice flour for stone ground rice flour. And that potato starch and potato flour are two very different things. If you have trouble finding any of the ingredients listed for the all-purpose flour mixture, don’t worry. They are all available on Amazon.
I am happy to report that since I published that post last year, every one of the Bob’s Red Mill ingredients pictured is now consistently available at my local market.
Making this Gluten-Free Brioche Dough is totally worth the effort.
This may seem like a lot to go through but, really, if you have a serious issue with gluten or someone close to you does …you’ll find that it’s worth the effort. And the best part is that once you mix up your customized gluten-free all-purpose flour, you’ll store it in a large container and have it handy for all of your baking needs. The key is to measure each ingredient carefully …I found that measuring in grams on my food scale by keeping a running total worked out well.
For the purpose of presentation, I used a large (not really large enough) glass bowl so that you could see the layers of ingredients in the photo. But, as the authors state …“The ingredients must be very well mixed, otherwise, the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.”
Almost there…
- The yeast is sprinkled in with the flour mixture.
- Mix the dry ingredients until well combined.
- Add the lukewarm milk along with the eggs, honey, melted butter & vanilla extract.
- It is recommended that the milk be right around 100° so that the yeast can be properly activated.
- If you have a stand mixer, use the paddle attachment to mix up the dough for about one minute.
- It is highly recommended that you mix this dough using a stand mixer.
- If you don’t have one, give it a good stir for about two full minutes until the mixture is very smooth.
You’ll notice that the dough is on the creamy side …almost like a thick cake batter. No reason for concern here.
After a two hour rest at room temperature, the dough will thicken and rise quite a bit and even more so after it is thoroughly chilled. This recipe makes a full five pounds of dough.
Time to enjoy…
Over the next five days, reach in the fridge & grab about a pound of dough (or whatever amount you need) and proceed with your recipe.
If you aren’t able to use all of the dough within five days, wrap it in one-pound packages and throw it in the freezer. For best results, be sure to use the frozen dough within three weeks.
Are you ready for some awesome ideas on how to use this amazing gluten-free brioche dough?
I’ll make it easy for you …just click on the name of each recipe to be directed to detailed instructions.
nutella swirl loaf (gluten-free)
fried zeppole (gluten-free)
blueberry & lemon curd ring (gluten-free)
gluten-free brioche dough
From Gluten-Free Artisan Bread in Five Minutes A Day
Gluten-free with a wonderful texture.
Ingredients
Mixture #1: Gluten-Free All-Purpose Flour
- 6 cups stone ground white rice flour * (36 ounces / 1,020 grams)
- 3 1/4 cups sorghum flour (16 ounces / 455 grams)
- 1 3/4 cups tapioca flour or starch (8 ounces / 225 grams)
- 1 1/4 cups potato starch ** (8 ounces / 225 grams)
- 1/4 cup xanthan gum *** (1.4 ounces / 40 grams)
Gluten-Free Brioche Dough
- 2 cups mixture #1: gluten-free all-purpose flour (11 ounces / 300 grams)
- 4 1/2 cups cornstarch (22.5 ounces / 640 grams)
- 2 teaspoons xanthan gum *** (also see Note below for substitution info)
- 1 tablespoon granulated yeast (0.35 ounce / 10 grams)
- 1 1/2 tablespoons kosher salt (0.9 ounce / 25 grams)
- 2 1/4 cups milk, warmed to around 100°F (18 ounces / 510 grams)
- 4 to 5 large eggs, lightly beaten (8 ounces / 225 grams)
- 1 cup honey (12 ounces / 340 grams)
- 1 1/2 cups unsalted butter, melted (12 ounces / 340 grams)
- 1 tablespoon pure vanilla extract (0.5 ounce / 15 grams)
Instructions
Mixture #1: Gluten-Free All-Purpose Flour
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Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.
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The ingredients must be very well mixed, otherwise, the xanthan gum will not be evenly distributed and your baked or fried goods will be inconsistent.
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* Do not substitute with sweet white rice flour.
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** Do not substitute with potato flour.
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*** Psyllium can be used as a substitute for xanthan gum only if the dough is to be used in recipes that are baked in a loaf pan. Psyllium causes the dough to become crumbly after refrigeration.
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If you’re measuring using U.S. cup-measures, be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.
Gluten-Free Brioche Dough
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Whisk together the flour, cornstarch, xanthan gum, yeast & salt in the bowl of a stand mixer, or in any 5-quart bowl or lidded container.
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Add the milk, eggs, honey, melted butter & vanilla. Mix with a wooden spoon or a heavy-duty stand mixer fitted with the paddle attachment (preferred method).
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Cover (not airtight) and allow to rest at room temperature until the dough rises, approximately 2 hours.
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The dough can be used as soon as it's thoroughly chilled. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or freeze for up to 3 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
To Make a Round or Loaf-Shaped Brioche
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On baking day, choose your pan. Brioche can be made in a 7-inch fluted brioche tin or an 8 1/2 x 4 1/2-inch loaf pan. Prepare the pan with butter. Using wet hands, pull off a 1 1/2-pound (large grapefruit-size) piece of dough and drop it into the prepared pan. Smooth the top with water.
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Cover with plastic wrap or a roomy overturned bowl and let rest for 60 minutes.
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Fifteen minutes before baking, preheat the oven to 350°F.
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Brush the top of the loaf with egg wash and bake until golden and firm, 40 to 50 minutes.
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Allow to cool on a rack before eating.
Recipe Notes
If using ground psyllium husk as a substitute for the xanthan gum in the brioche dough, increase the amount to 4 teaspoons.
Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be helpful and useful.
More Gluten-Free Treats…
And where are the details on baking the brioche? Oven temperature, time?
Hi Martin. At the end of the post, there are images of three different ways you can use the brioche dough along with a handy link to each. The link will direct you to the post for that particular recipe with a full set of instructions. Hope you enjoy them! And thanks for stopping by!
Hello Rosmary, thank you for your response however in the post for the brioche dough there is nothing on how to bake it. The post ends on leaving the dough to rise. The link under the brioche picture takes me to Amazon website. Also, after the dough has rested for 2 hours, can I use it to bake brioche or do I need to put into a fridge first? Sorry for all the questing but I’m struggling to navigate through your website.
Martin, the link you clicked on was contained within the recipe section, showing where the recipe originated. At the end of the actual post (just above where the dough recipe begins) you will find three options, featured in large distinct print under each photo. They each contain a very specific link to each choice, NUTELLA SWIRL LOAF, FRIED ZEPPOLE OR BLUEBERRY & LEMON CURD RING. I spent a good deal of time on composing and arranging this and the linked posts to be sure that my readers could easily navigate between the separate posts. I’m sorry to learn that you are having difficulty with the process. I did just check to be sure each of the links are functioning and working properly. In response to your question, you can use the dough right away after the two hour rest but you may find it to be easier to handle after at least a short time in the fridge.
Hi Rosemary, apologies I have found it. Thank you for your help.
My pleasure. Happy baking!
So just to confirm, you are not using any raising agent in this brioche recipe?
Martin, no baking powder or baking soda is used. But yeast is definitely included …a tablespoon for the batch of dough.
Thank you so much for this blog post! I was excited to use my brioche dough and then I got worried I was doing it incorrectly after I got to the cake batter-like dough step. Thankfully I came to your site before I chucked the whole batch. So thrilled to work with this dough once it’s thoroughly chilled! The blueberry and lemon curd ring sounds divine.
I’m so glad you discovered my site! I try to always include photos of how things should look as you go through the process so that there’s no doubt that you’re doing it right! This gluten-free dough really is delicious and so easy to work with …especially after a good chill. Thanks so much for your kind words and I hope you’ll stop by again!
Ok so I’m now making the brioche but I can see there is xhanam gum in the flour mix and also in the dough recipe. If I want to replace it with psyllium husk, you suggest 2 teaspoons of psyllium, is that 2 teaspoons in the flour mix plus 2 teaspoons in the dough? Thanks.
Hi Martin. The increase indicated is only for the dough portion of the recipe, not the flour mixture. But as mentioned in my post, please keep this in mind …”psyllium can be used as a substitute for xanthan gum only if the dough is to be used in recipes that are baked in a loaf pan. Psyllium causes the dough to become crumbly after refrigeration.” I hope this is helpful and answers your question!
Brioche came out amazing! Thank you!
You’re welcome! So happy to be of assistance!
Hello Rosemary!
We share a first name ?
I have been excited to use your Brioche dough recipe, and finally have found all the ingredients!
However, I want to make just a plain Brioche bread, or rolls with the dough. The links I see are for variations.
Can you please share the baking Temp and Time for those
And also if a loaf should be a shaped loaf, like Artisan bread, or in a breadpan?
Thank you!
Well, hello Rosemary! You have an awesome first name! I have added instructions for a round or loaf-shaped brioche in the recipe portion of my original post. I hope you find that helpful. I’m not sure how to advise you on making rolls from this dough. I will research it a bit and if I find anything, I’ll be sure to share that with you. Happy baking!!
Rosemary,
Thank you so much for your quick response!
Have had a few succeses with French bread and am getting brave..Lol.
Have had everything ready to go for Brioche, so now I will try this recipe today!
Will also let you know if I try rolls.
Happy Holidays!
You’re welcome, Rosemary.
I know that feeling …when I want to try a new recipe or technique and just can’t wait to get started on it! Hope your Brioche turns out to be a delicious work of art! I’ll look forward to hearing from you.
And Happy Thanksgiving to you!
Hi Rosemary – i’m very excited to try this recipe, but i’m concerned by the quantity of cornstarch called for. It seems odd that it calls for 4.5 cups of cornstarch, which is more than double the amount of flour. Is there a typo, or is that the actual amount needed to achieve a good loaf? Thank you!
Hi Becca. I totally get your cause for concern. When I first started making this recipe, I had the same question! But it’s true. You use 4 1/2 cups (640 grams) of cornstarch to the 2 cups of GF flour mixture (300 grams). Crazy, right? But it works. And keep in mind that this makes 5 pounds of dough. Enough for at least three 1 1/2-pound loaves of brioche. I hope you love it!
I am wondering if you think that arrowroot might work in place of the cornstarch because I only use organic cornstarch, and it is expensive. Thanks!
Hi Karis. This recipe does use quite a bit of cornstarch, right? I’ve never tried a substitution but there are a few possibilities such as arrowroot as you mentioned. Or tapioca flour. I have read that when subbing tapioca flour for cornstarch, the ratio is 2 to 1! Not sure if it would apply here, but that would mean doubling that already large amount of cornstarch! Sorry that I can’t offer more concrete advice on this. I will include a quote from the authors of the GF Artisan Bread In Five Minutes A Day on this very subject… “We had a hard time decreasing corn starch in these recipes, despite much experimentation. You could start trying partial swaps, or combination swaps for other powdery starches or GF flours, but as I say, we were frustrated. On the other hand, if you can tolerate a little density, or are willing to settle for flatbreads only, you could end up with something acceptable to you. The flatter you’re willing to accept–the more leeway you’ll have when you experiment with swaps for corn starch–but we can’t make any guarantees here.”
Looking forward to trying your recipe. Noticed that you have warm Milk and butter in the recipes. Do you have sny suggestions for substitutions.
Hi Cheryl. I have not personally tried any substitutions for the dairy products in this recipe. And I did check to see if there were any suggestions in the cookbook where I originally found this. No luck. I am wondering if you could replace the regular milk with almond milk or coconut milk. And perhaps use shortening instead of butter? Sorry I can’t reassure you that these subs would definitely work but they just might. If you do have success, please let us know!
I followed the directions down to the last gram and my dough is VERY liquidy even after completely chilling. What should I do? Scrap and start again? What would I adjust , more cornstarch or more gluten free mix or more xanthan gum? I would love to work this recipe, but it’s giving me such a hard time.
Brady, I’m so sorry to learn that you are experiencing difficulty with this recipe. I’ve made this dough countless times with no issues but I must admit that in the beginning, I was quite concerned with the consistency of the batter …it really did remind me of cake batter! But after the required rest and refrigeration, it thickened up enough so that I could work with it.
Did you mix your dough with psyllium? If so, it will seem very wet, almost liquid, but as it sits, it should firm up considerably. Did you check to be sure that your yeast hadn’t expired? Not sure but that could be an issue. Of all the treats I’ve used this dough for …I would recommend making the Fried Zeppole with a dough that’s on the wet side. As you work with it, generously sprinkle it with rice flour. And the shape of these treats can be totally freeform.
I hope this has been helpful. So sorry you had difficulty with this recipe.
hi Rosemary, thanks for the recipe! I’m just making it now and realised I’m out of honey, do you have any suggestions for how much sugar I could substitute and whether you think that would work? Thanks for your help
Hi Kelly. I haven’t personally tried this recipe without the honey but you should be able to swap it out with an equal amount of agave syrup. If you don’t have that on hand, you could make sweet syrup using sugar. You would need quite a bit of it to produce the full cup needed for the recipe. Five cups of sugar plus 1 cup of water equals one cup of sweet syrup. Here’s a tutorial on how to proceed with the sugar replacement.
I also have the book this recipe is from, and tried the brioche recipe for the first time today. I found your blog by googling “is brioche dough supposed to be like cake batter” haha. Anyway, I wanted to share that I substituted almond milk for the cow’s milk, and melted vegan butter alternative for the butter, and it seems to have come out great. I can’t say how it compares to using dairy, but I am pleased with the outcome. I used SAF Gold yeast which is intended for sweet enriched doughs, and this recipe nearly tripled during the 2 hour rise, way more than when I have made other breads from the book. So I think the right kind of yeast makes a big difference.
Wow! Thanks so much for taking the time to share this info on the substitutions that you made. And I’ll definitely be giving that brand of yeast a try! Thanks again, Amy.
Hi there quick question. Do we punch down the dough after the 2 hour initial rise and before refrigeration or do we refrigerate the dough puffy? Thanks so much amazing recipe so far 🙂
Thanks, Philip. Good question …with this gluten-free dough, you never punch it down. Simply place it in the fridge, as is. Have fun baking. These treats really are delicious!
Hi Rosemary,
I just made 2 cups equivalent of the dough #1 plus full ingredients of the brioche amounts above for the bread and it is humongous as I was mixing it, that’s even before it has time to rest and expand, for one loaf. So next time I was going to half it all. I welcome your comment.
Also I don’t have a stand mixer but a hand one but got stuck as soon as I added the hot milk mix in, as one might expect the mixture became clumpy with blobs of hard flour that I couldn’t undo and had to throw all that flour into the bin unfortunately. In hind sight it should have been added drop by drop with a stand mixer going?
My other gluten free bread recipe had me heat up water and honey to a certain temperature then add yeast and stand for 10 minutes before mixing into dry ingredients. Perhaps I should do it like this first next time? Thanks again a for your fantastic recipes
Thanks so much for taking the time to share your experience, Seb. Sorry to learn that you had some difficulty with this. Using a regular hand mixer on this definitely is not advised …always mix by hand or use a stand mixer. I haven’t tried the alternate method of mixing the dry yeast with the preheated liquid before adding it but it could work, I suppose. I’ve had so much success with making gluten-free treats from this dough that I’ve always been apprehensive about changing the recipe in any way.
Hello! I bought Bob’s red mill, gluten free all purpose flour. Can I use that instead of your flour blend?
Hi Rachel. I’m a huge fan of Bob’s Red Mill gluten-free flours and use them frequently. But with this recipe, I’ve never used their gf all purpose flour. I suppose it could work but I can’t be sure. The master gluten-free mix that is outlined in the recipe is so specific that I always keep a generous amount blended & stored in a large bin on my pantry shelf. That way whenever I want to make some gf artisan bread, focaccia or pizza, I have it on hand. All of those recipes are on my site, by the way!
Gluten Free Artisan Bread
The Best-Ever Gluten-Free Focaccia Bread
The Best Gluten-Free Pizza Crust
Hello Martin,
Would I be able to substitute Arrowroot for Corn Starch. I am allergic to Corn and usually use Arrowroot as a substitute.
With the volume of ingredients I wanted to ask first before I potentially waste.
Thanks so much.
Hi Shawn, I wish I could be more certain but I’m not sure of this one. Arrowroot is definitely be a good replacement for cornstarch in most cases but this recipe is so specific even the authors of the book advise that you should proceed with caution. There are some schools of thought that the ratio of substitution would be 1-to-1 but with baking some think that you would use as much as 2X the amount of arrowroot.
I suppose the best thing to do would be to cut way down on the amount of dough that you make so that it is just enough for one dessert at a time. In other words, make just one-third of the actual dough recipe and see how it goes. I hope you have success with it!
~ Rosemary
Rosemary, Thank you for getting back to me. I’ll give it a go this weekend and let you know how it turns out.
My pleasure, Shawn. Hope it goes well!
Hello Rosemary!
Huuuge thanks for this recipe, we really love this gf brioche! I just want to say, have you ever try this for brioche buns like burgers? I wonder maybe honey is too much for this kind of bread, I want to try but I’m not sure that will be successfull if I’m going to decreasing honey amount. I would like to hear your comments 🙂 Many thanks for this amazing blog!
Thank you so much, Ceren! I’m so glad you found us!
Funny you should ask about making gf brioche buns …I’ve been thinking the very same thing. I haven’t had a chance to actually give it a try but it should work with this dough. I would even keep the same amount of honey since brioche buns tend to be on the sweet side. The combination of savory from the burger and sweet from the roll make the perfect pairing. In terms of baking them, I’m not sure of the timing but you could try to make them freeform or perhaps use a jumbo muffin tin to hold the round shape. They would do well with an egg wash and a sprinkling of coarse salt.
The next time I make a batch of gf brioche dough, I’ll test it out. I will definitely post my findings!
This is absolutely the most divine brioche I’ve ever made and tasted- total keeper for life. It has the exact texture and moisture of traditional brioche; i loved that you used honey….and all this adoration for a gluten free loaf from a girl who has been to France six times and speaks French;)
I love how much you love this! Thank you so much for taking the time to write such a lovely comment!
Please make a gluten free multigrain/‘wheat’ bread! I only bake your gluten free breads because they are absolutely superior to any other bloggers’ posts I’ve sourced. The artisan loaf and this brioche are incredibly delicious and so perfect- they have replaced my traditional bread recipes since going gluten free and I don’t feel like I’m missing a thing enjoying them. In fact, they are far, far better! Thank you so much!!
Thank you so much for your vote of confidence! I highly recommend getting your own copy of Gluten-Free Artisan Bread in Five Minutes A Day. Most of my posts on gluten-free breads are sourced from that book and website. There’s an entire section of the book that focuses on introducing whole grain ingredients to your gluten-free loaves. I do plan to feature some of those recipes on my site in the future. Thank you again for your kind words!
Hi Rosemary! Thank you for all of your gorgeous gluten-free posts. I’ve made this brioche loaf many times and am in love completely! However, I noticed re-reading your notes here that the dough doesn’t need to ever be punched down. After pulling it from the refrigerator, I have always had to add a lot more of the flour blend to essentially ‘handle and knead’ it into more of a dough rather than use it as is- it’s always too wet and gluey to make sense of. Am I wrong in doing so? Just wanting to check in to perfect my technique in case I’m losing the final desired texture of the baked bread from going about it as I have. Thank you so much! I adore your recipes!! P.S. I’d love to see an autumn whole roasted chicken with a side or two soon;)
Hi Christina. Thank you for your wonderful feedback. This gf brioche dough is SO different from the regular version. It really is wet and sticky, even after refrigeration. But that’s okay ..perfectly normal. The reason that you don’t punch down the dough is that you want to retain as much of the gas as possible. It gives the final product a more “airy” texture. In terms of kneading, this dough NEVER gets kneaded ..just gently formed. I agree that you definitely may need some additional gf flour mixture worked in just so that you can handle it. But only a very small amount if necessary to make the dough more formable. Hope that is helpful. Now you have me dreaming of the perfect harvest roasted chicken ..hope our current hot and humid conditions are about to end!!
Just ate half a loaf while still warm, slathered with softened butter! The BEST ever!! How well do the baked loaves freeze? (Also, could I freeze the beautiful Nutella swirl loaf and blueberry/lemon curd ring?) I’ve noticed that gluten-free breads seem to dry out quickly. I’d like to take a loaf of fresh bread on a short road trip so thought of popping one into the freezer after it cools, same day it’s baked, with the hope of having it defrost and taste just as fresh! Any suggestions in general for me as far as prepping and traveling with any or all of these lovelies? Thank you!❤️
Brittany, thank you for your kind words. So glad to know that you love this recipe! You’re right …these breads do tend to dry out quickly. But freezing the cooled loaf right away is the way to protect the fresh texture. Even though it would be more convenient to do so, I wouldn’t slice the bread before freezing. Storing it as an intact loaf would be the ultimate way of preserving the moisture. Of course if your travel destination accommodations happen to include an oven, you can bring the prepared frozen dough wrapped in one-pound packets. But really, have no fear …these baked goods are still so good after being frozen. My grandkids can testify to that. They love to enjoy what I’ve stashed away in the freezer for their frequent visits!
Would this dough bake up as individual rolls if shaped gently and baked as directed? Or maybe place individual dough balls in muffin tins to better hold their shape? I haven’t had success yet with gluten-free roll baking but am crazy for this brioche loaf- it’s absolutely delicious in every way! Any suggestions?
Hi Marc. I haven’t made rolls with this dough yet but I’m thinking that you could try using large muffin tins. Or, even better, these Small Individual Round Pie Tart Tortina Paper Mold Pans. They would hold the shape and are 4-inches in diameter with a straight sidewall. Hope that is helpful!
What is your suggestion or measure to replace Corn Starch. Highly allergic
Sherri, I know how difficult a corn allergy can be. My son-in-law suffers with the same allergy and it’s an ongoing struggle. I’ve had the same question from another reader and did some research. I’ll share a copy of what I found at that time …I’ve never tried a substitution but there are a few possibilities such as arrowroot or tapioca flour. I have read that when subbing tapioca flour for cornstarch, the ratio is 2 to 1! Not sure if it would apply here, but that would mean doubling that already large amount of cornstarch! Sorry that I can’t offer more concrete advice on this. I will include a quote from the authors of the GF Artisan Bread In Five Minutes A Day on this very subject… “We had a hard time decreasing corn starch in these recipes, despite much experimentation. You could start trying partial swaps, or combination swaps for other powdery starches or GF flours, but as I say, we were frustrated. On the other hand, if you can tolerate a little density, or are willing to settle for flatbreads only, you could end up with something acceptable to you. The flatter you’re willing to accept–the more leeway you’ll have when you experiment with swaps for corn starch–but we can’t make any guarantees here.”
REPLY
Do you know if this is the same dough as her gluten-free challah? I want to make her ‘truck stop’ cinnamon rolls for Christmas and she mentioned in a clip that if gluten-free, her gluten-free challah dough would be the perfect swap! Of course, these ideas of yours are gorgeous and would be just as perfect!!♥️♥️
Actually, the recipe for Zoe’s gluten-free challah dough is quite different from the formula for the gf brioche dough. You do use the same gluten-free all-purpose flour mixture though. Let me help you out on this. The following is what you need to make enough gf challah dough for four 1-pound loaves.
Gluten-Free All-Purpose Flour Mixture – 6 cups (910 grams)
Granulated yeast – 1 tablespoon (10 grams)
Kosher salt – 1 to 1 1/2 tablespoons (17 to 25 grams)
Lukewarm water – 2 1/2 cups (565 grams)
Honey or Agave Syrup – 1/2 cup (170 grams)
Large Eggs – 4 (225 grams)
Unsalted Butter, melted or oil – 1/2 cup (115 grams)
Egg Wash for brushing the loaf (1 egg beaten with 1 tablespoon water)
The dough is mixed in the same exact way as with the gf brioche dough. And stored the same way too.
Hope that helps with your holiday preparations! Happy baking and have a Merry Christmas!
Thank you so much for your generous response! Merry Christmas to you!!
Hi Rosemary! My Italian grandmother always made fried dough during my childhood, tossing it with either sugar or powdered sugar while still warm. Along with a fresh cup of piping hot coffee or hot chocolate, it was pure heaven! I’m a bit more sensitive now as an adult to certain foods etc. and would like to know what you think may be a healthy/best oil for frying this brioche dough? Can’t wait to make your version! Also, any alternatives to white sugar that you may have tried? If not, I’ll go lightly with it because I just can’t say ‘no’ to these traditional holiday beauties reminiscent of the most wonderful time in my life, a time filled with so much love from my grandmother. Happy New Year!!
Hi Alessandra. I love this so much ..how you’re reminded of wonderful memories of your grandmother! I can only hope that my grandchildren have that same feeling as they look back on time spent with me! My go-to oils for frying sweet treats are usually refined coconut oil or very light olive oil. If I’m planning to make similar treats in the near future, I strain the oil once it cools then store it in the fridge with a label indicating what it was used for along with the use-by date. It can hang out in the refrigerator or freezer for up to 2 months. There’s no refined sugar in the dough – honey is used as the sweetener. If you’d like to cut down on the sugar used to coat the fried zeppole, use a little less mixed with some ground cinnamon. Wishing you a Happy New Year!!
Could I use her gluten-free pizza dough to fry and roll in sugar? I have a huge ball of it in the refrigerator and hate to think of making a whole new brioche batch! Thank you!!
Hi Nicki. Yes!! Fried pizza dough is delicious whether served as a dessert – rolled in sugar. Or as a savory snack by showering the hot fried dough with freshly grated cheese. Happy New Year!
Hi, so if you aren’t making your own gluten free flour mix from scratch.. how much 1 to 1 flour measurement should I use? And can these be deep fried?
Marge, I’ve always used the gluten-free flour mixture as outlined in the recipe. But I would think that you could try using an equivalent amount of your prepared gf flour. And yes! This dough is delicious when fried! Check out the post for the Gluten-Free Fried Zeppole!
Autumn brings about nostalgia; I grew up sitting at the table with my family enjoying a fresh pot of coffee and a good coffee cake after dinner many nights. I’m gf and.am so disappointed by the crap ingredients in store or bakery-bought treats. I’d like to replicate Entenmann’s raspberry coffee cake and am wondering if I could try using this dough. I remember the coffee cake having raspberry preserves as wide stripes, with some crumb topping and powdered sugar frosting drizzled atop. The coffee cake dough also seemed to have a hint of cardamom, giving it a slight lemony bite. Any suggestions as to how I might create this favorite childhood treat ? Thank you!
Hi Gigi. Wow, that sounds like something you definitely could do with this dough. The texture wouldn’t be exactly the same but similar enough if you achieve the flavor profile. How about following the formula for making our Blueberry & Lemon Curd Ring – substituting raspberries for the blueberries? It could be finished off with your favorite GF crumb topping and drizzled frosting. That actually sounds so good, I may need to try it myself!
That sounds fantastic. Thank you Rosemary! This will be my next baking project. I’ve made a raspberry chia jam for Linzer cookies before so I may actually incorporate that!
Sounds delicious, Gigi! Happy Baking!