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.