Brioche baklava (gluten free)


One of my favorite type of bread is brioche.That buttery,fluffy and fragrant goodness it has always been close to my heart!

The first time and last time I ever tried it,was ten years ago. Few months after I tried brioche,I diagnosed with celiac disease and I was struggle to accept my new permanent diet. It wasn’t easy giving up an old lifestyle to a new one. Deep inside me I knew it was for my own good,but as a teenager,it was a really hard adjustment.  After a long time,I finally accept it and I realize There is nothing to miss from my old diet!

After a long texting with my mom about recipes,she sent me a recipe for baklava cake. It was really moist and fluffy and the syrup was runny on the sides. Oh my goodness! I remembered every bakery in Greece has baklava every day. It’s a must!

As dozens of recipes were coming in my mind,I thought”Why not brioche baklava?” And that’s what happens when I am hungry and an idea comes in my mind. I just can’t get it out of my head!  The brioche baklava it’s moist,fluffy,the crunch of the walnuts and the warmth of the spices take it to another level!


Brioche with baklava filling



  • 7 grams (2 teaspoons) instant (bread machine) yeast
  • 20 grams (1 tablespoon + 2 teaspoons) granulated sugar
  • 230 grams (3/4 cup + 2 tablespoons + 1¾ teaspoons) warm water, at 75°F/23.8°C
  • 380 grams (3 cups ) gf artisan flour blend
  • 1 1/2 tablespoon kosher salt
  • juice and zest from half orange
  • 3 eggs
  • 22 grams (1½ tablespoons) egg yolks (about 1 yolk)
  • 80 grams (1/4 cup) honey
  • 100 grams (3.5 ounces – 7 tablespoons) unsalted butter, melted and cooled
  • 1 egg for the egg wash

For the baklava filling:

  • 1 cup walnuts,chopped
  • 1 1/2 cup water
  •  cup granulated sugar
  • 3 tablespoons honey
  • 1 teaspoon powdered cinnamon
  • 1/2 teaspoon powdered clove
  • orange peel
Instructions for the filling:
It’s recommended to make the filling first,it will allow it to cool down and handle it easier.
  1. In a medium saucepan,bring water,sugar,honey and orange peel on medium heat,into  boil. Reduce the heat and let it simmer for 5 minutes. It will have that amber color.
  2. Remove from the heat and add the  walnuts,and the spices.
  3. Put the mixture in the food processor and pulse it until everything is incorporated and the walnuts are chopped. We don’t need a puree consistency.
  4. Refrigerate for 1-2 hours.
Instructions for the brioche batter:
  1. Combine the yeast and sugar in a small bowl. Stir in the warm water, and set in a warm place for 10 minutes. The mixture will be foaming and bubbly.
  2. Once the yeast has proofed, combine the flour blend and salt in the bowl of your stand mixer fit with the paddle attachment. In a medium bowl, whisk together the eggs, orange juice and zest,yolk, honey, butter, and proofed yeast mixture.
  3. Add the egg mixture to the flour in a steady stream with the mixer running on low. Increase the speed to medium and mix the dough for 10 minutes. It will be very silky, almost like a cake batter.
  4. Scrape down the sides of the bowl and cover it with plastic wrap. Allow it to rise in a warm place for an hour, the dough should about double in size.
  5. Using a rubber spatula, deflate the dough, turning it over a few times in the bowl. Scrape down the sides of the bowl, recover the bowl with plastic wrap, and refrigerate for 2 hours.
  6. Make an egg wash by beating an egg lightly.
  7. Spray a muffin pan with nonstick spray. Fill up half the wells of the pan,add a heaping teaspoon of the baklava mixture and the top it with the rest brioche dough.Brush with the egg wash and sprinkle with a little bit of sugar or some salt if you like.Set the pan somewhere warm for 40 minutes. You want the dough to raise and spread – but it will not double, so don’t let it sit for longer waiting for that.
  8. When you have about 10 minutes left of raising time, heat up your oven to 350°F. Bake your rolls for 15-17 minutes. You want the tops to be golden and a toothpick to come out clean when it is inserted into the middle.
  9. Transfer to a cooling rack to cool completely.

walnuts ans syrup

One thought on “Brioche baklava (gluten free)

  1. Pingback: Brioche donuts filled with mocha and boozy caramel sauce (gf) | Glutilicious

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