Note: this recipe will make you too much brioche dough, and too much fudge. You can half the brioche recipe and bake the excess as buns. Freeze the fudge? Or just eat it.
GF Flour Mix, Brioche, and Pull-Apart Bread from Gluten-Free Artisan Bread in 5 Minutes a Day.
Fudge from An Italian in My Kitchen.
Gluten-free Flour Mix
6 cups white rice flour (1,020 grams)
3 1/4 cups sorghum flour (455 grams)
1 3/4 cups tapioca starch (225 grams)
1 1/4 cups potato starch (225 grams)
1/4 cup xanthan gum or psyllium husk powder (40 grams)
Brioche dough
2 cups GF flour mix (300 grams)
4 1/2 cups cornstarch (640 grams)
2 teaspoons xanthan gum
1 tablespoon granulated yeast (10 grams)
1 1/2 Tablespoons kosher salt
2 1/4 cups warmed milk (100°F or lower) (510 grams)
4 large beaten eggs (225 grams)
1 cup honey (340 grams)
1 1/2 cup melted butter (340 grams)
1 tablespoon vanilla extract
Pull-apart bread
1 1/2 pounds (680 grams) Brioche dough
1 cup granulated sugar (200 grams)
1 tablespoon ground cinnamon
butter to grease pan
Caramel
1/2 cup unsalted butter
1/2 cup packed brown sugar
1/4 tsp salt
Fudge
3 cups granulated sugar (600 grams)
2/3 cup cocoa (65 grams)
1/4 teaspoon salt
1 1/2 cups whole milk (360 grams)
1/4 cup butter (57 grams)
1 teaspoon vanilla
Make the brioche dough
Mix well: flour, cornstarch, xanthan gum, yeast, and salt.
Add the milk, eggs, honey, melted butter, and vanilla.
In a stand mixer, using the paddle attachment, mix at medium speed until well combined.
Cover with plastic wrap and a tea towel and allow to rise at room temperature for 2 hours.
Meanwhile, make the fudge
Line an 8-inch square pan with parchment paper. Stir the sugar, cocoa and salt together in a medium saucepan.
Add the milk and stir with a wooden spoon. Cook over medium heat until the mixture gets to a rolling boil, stirring continuously. (Takes approximately 15 minutes.) Turn the heat down and continue to cook on low, without stirring, until temperature reaches 234°F (Takes about a half hour.) Remove the pot from the stove. Add the butter and vanilla. Do not stir.
Cool to room temperature (110°F), which should take about 45 minutes. Then beat with a wooden spoon for 5-10 minutes, until the mixture is no longer glossy. Spread the fudge into the 8-inch square pan and allow to cool completely.
When the brioche dough is fully chilled, and the fudge has fully solidified, make the pull-apart bread
Grease a 9-inch bundt pan.
Mix together the granulated sugar and cinnamon.
Take half-golf ball sized chunks of brioche dough. Roll them in the cinnamon sugar and place them into the bundt pan.
When you've got a single-layer ring around the bottom, sprinkle liberally with chunks of fudge.
Make a second ring of cinnamon-sugar-rolled brioche chunks and sprinkle liberally with fudge.
Use the remaining dough, rolled in cinnamon sugar, to patch up any holes.
Cover and allow to rest for 60 minutes.
When the dough has rested for 45 minutes, preheat your oven to 350 degrees.
Make your caramel: mix the butter, brown sugar and salt in a small saucepan. Melt together on low heat until the sugar has fully dissolved.
Just before putting the bundt pan into the oven, pour your caramel on top of your pull-apart bread.
Bake for 45 to 50 minutes.
When the loaf comes out of the oven, let it cool for a minute before you turn it onto a nice plate. The bread is best when it's warm from the oven; the next day, you can warm a slice in the microwave for 20-25 seconds to make it nice and warm and gooey again.