Honey and yogurt panbrioche

Yields: 6 | Prep Time: 1Night ~ Cooking Time: 20Min | Difficulty Level: Medium

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 - 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 - 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 20 min.

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    ~ 250g Spelt flour

    ~ 250g Manitoba flour

    ~ 1 Teaspoon fry active yeast

    ~ 200ml Warm water

    ~ 50g Honey

    ~ 1/2 Lemon, only zest

    ~ 125g Plain yogurt

    ~ 2 tablespoons sunflower Oil

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