Pandoro bread, gluten free

Ingredients

• 380 g Gluten free flour mix
• 150 ml Water
• 75 g Sugar
• 45 g Brown sugar
• 4 1/2 pcs Egg yolks
• 1/2 pcs Egg
• 1/2 pcs Lemon, zested
• 1 1/2 tbsp Butter, unsalted
• 1/2 tbsp Active dry yeast

Method

1. In a small bowl, combine 50ml water, yeast, 1tbsp sugar, 1 egg yolk, and 70g flour, then blend well.
2. Cover with a damp towel and let rise in a warm place for 2 hours, or until doubled in bulk.
3. In a clean bowl, place 420g flour and make a well in the centre.
4. In a medium bowl, beat together 4 of the egg yolks, brown sugar, the butter, and 120ml water.
5. Stir in the yeast combination and mix well.
6. Pour the entire mixture into the flour well and gradually mix the flour into the liquids to form a sticky dough.
7. Knead the dough for 5 to 10 minutes.
8. Grease or oil a large bowl and add the dough, turning to coat all sides.
9. Cover with plastic wrap and let rise in a warm place for 2 hours.
10. Punch down the dough and add the remaining flour, egg yolks, water, egg, sugar, and finely grated lemon zest.
11. Knead until blended, and for an additional 10 minutes on a floured work surface.
12. Place in a greased or buttered bowl and cover with plastic wrap, then let rise for an additional 2 hours.
13. Butter and flour two pandoro molds; punch the dough down, divide it into 2 equal parts, and roll each piece into a ball.
14. Place one ball in each of the molds, and let rise for 1 1/2 hours.
15. Preheat the oven to 180°C; bake the Pandoro for 35 minutes or until inserted skewer comes out clean.
16. Let rest for 10 minutes, then unmold and let cool completely.
17. In a small bowl, combine the remaining sugar and 120ml water then stir well.
18. Drizzle the Pandoro with the mixture then slice in wedges before serving.