Gluten Free Sweet Danube Bread

For a pan of 26 cm in diameter

• Put the flour in the bowl of the food mixer and crumble the yeast into it.
• Heat the milk to 30°C and incorporate the eggs and sugar, beating them with a hand-held whisk to blend the ingredients. Instead of using the food mixer, you can knead the dough by hand at this point.
• Now pour the mixture into the food mixer, and knead using the dough hook until it becomes a smooth and consistent dough.
• Work the butter in a bowl until it is very creamy, and add it little by little to the mixture in the food mixer. Make sure each portion of the mixture has been fully absorbed before adding the next.
• Finally, add the salt and knead again for 2/3 minutes.
• Grease the work surface with a little butter, flatten out the dough and divide it to form balls, each of them weighing 40 g.
• Arrange them on the buttered pan next to each other, but not too close together.
• Leave to rise for 4 hours in the oven, turned off with light on.
• At this point, whisk the yolk together with the cream.
• Gently brush the surface of the bread with this mixture.
• Sprinkle with the granulated sugar and bake in an oven preheated to 175°C for about 35-40 minutes.
• Once cooked, turn out the Danube bread and sprinkle it with icing sugar before serving.