Difficulty: Easy
Cost: Medium
Preparation time: 40 Minutes
Cooking methods: Oven
Cuisine: Italian

Tips

The brioche dough can also be made the night before by reducing the yeast to 1 g. After preparing the dough, let it rise for 1 hour and then transfer it to the refrigerator overnight. The next day, roll out the dough directly cold and cut the brioches, skipping the refrigerator resting step, and let them rise until doubled in size, which will be slightly longer.

Gluten-free cream brioche can be stored for a couple of days in a closed container and reheated for a few seconds in the microwave or 10 minutes in a hot oven or air fryer.

They can also be frozen.