Pan Brioche

Pan Brioche is a perfect recipe for parties and festivities because you can be really creative with the shape and toppings. 
In Rome there's a popular version that has the shape of a bell, and contains 6-7 levels of soft sandwiches (every layer has a different flavor!). I tried to recreate that concept, with a gluten-free dough inspired by the book Ricettario per Celiaci - Panetteria Senza Glutine.
Give it a try, and enjoy the gluten-free Pan Brioche, party version.

Ingredients for the dough:

• 270 gr gluten-free flour (150 gr Doves Farm white bread flour + 120 gr potato starch)
• 110 gr liquids (60 ml water + 50 ml milk)
• 60 gr softened butter
• 2 yolks
• 10 gr sugar
• 1 tsp honey (4 gr)
• 7 gr dry yeast
• 4 gr xanthan gum
• 3 gr salt

For the layers (example):

1) butter and salmon
2) tuna, mayo and salad
3) rucola, tomato, mozzarella
4) ham and cheese

1. First mix the flours with the xanthan gum then prepare the first dough: 70 gr flour mix, 70 ml liquids (water + milk) and the yeast. Let it rest for 40 minutes.
2. Add the other ingredients to the first dough: the rest of the flour, the eggs, sugar and honey, butter and liquids. Mix well, and at the end add in the salt. Leave it to rise for 1 hour and 30 minutes, ideally inside the oven with the light on.
3. Grease a rounded or squared tin and transfer the dough, let it rise for one more hour. If you like, brush the top of the dough with a little bit of beaten eggs.
4. Bake in preheated oven at 180 °C for 30 minutes. When ready, leave the Pan Brioche to cool down onto a cooling rack for 30 minutes, then divide it layers, depending on how many flavors you want to prepare (in the example I did 4).
5. Stuff every layer with different ingredients, then prepare the "tower" shape onto a big plate, by carefully placing all the layers one on top of the other. Cut in triangular slices, and get ready to serve!

TIPS: It's so easy to customize, use your favorite ingredients and make it vegan or more cheesy as you like. You can preserve it for 1-2 days in an air-tight container.

Have you tried it? Do you have any suggestions? Leave your comment