La Mozzarella In Carrozza

Panbrioche with spelt flour, honey and yogurt. Perfect for spreading at breakfast.

Yields: 6   Prep: 1Night ~ Cooking Time: 20Min   Diff: Medium
- 250g Farro flour
- 1 Teaspoon fry active yeast
- 180/200ml Warm water
- 50g Honey
- 1/2 Lemon, only zest
- 125g Plain yogurt
- 3 tablespoons sunflower Oil


You know I really do love panbrioche: having panbrioche for breakfast means wake up happier and in time for me! I like experimenting new recipes, more or less light, and finding new shapes every time: I made this panbrioche in a plumcake baking tray, filling it with three layers of little balls of dough. I think the final result is really amazing!


A - H4.00PM: Mix together the flours and the yeast. Add the water in which you melted honey and stir with a spoon. Add yogurt, oil and lemon zest. Start kneading until smooth. If the dough is sticky, wait 15/30 min and knead again. Leave at room temperature until doubled in size.

B - H8.00AM: Place the dough on a working surface and shape into small equal balls.

C - Line a plumcake baking tray with some parchment paper and fill it with the balls, making three layers. (See photos). Cover with plastic wrap and put in the fridge over night.

D - Next morning take the panbrioche out of the fridge and leave 2 hours at room temperature. Brush with a beaten yolk and bake at 200 degrees for about 30 min.