Activate the yeast

• Warm the milk until lukewarm and stir in the sugar and instant yeast.
• Let it sit until lightly foamy.

Make the brioche dough

• In a mixing bowl, combine the gluten-free flour blend, salt and xanthan gum if needed.
• Add the eggs, melted butter and the yeast mixture.
• Mix until a soft, sticky dough forms.

Knead the dough

• Knead the dough with the stand mixer fitted with the dough hook until smooth and elastic.
• The dough should look pillowy and soft.

Let the dough rise

• Cover the bowl and leave the dough in a warm spot until doubled in size.

Prepare the garlic butter

• Melt the butter and stir in the minced garlic and chopped parsley.
• Set aside part of the mixture for brushing the top.

Shape the dough balls

• Lightly flour a work surface and divide the dough into small equal pieces.
• Roll each piece into a ball.

Fill and assemble

• Dip each dough ball into the garlic butter, then stuff with grated mozzarella and parmesan.
• Arrange the balls in a buttered springform pan, packing them snugly.

Second rise

• Cover the pan and let the bread rise again until puffy.

Bake

• Preheat the oven to 180 °C.
• Brush the top with the reserved garlic butter and bake until golden and cooked through.

Finish and serve

• Brush with any remaining garlic butter and sprinkle with extra parmesan.
• Let it rest briefly, then pull apart and serve warm.