Difficulty: easy
Preparation time: 2 hours
Cooking time: 30 min
Servings: 4
Ingredients:
- 70 g Arifa Ruggeri flour
- 70 g Ruggeri spelt flour
- 70 g almond milk
- 25 gr coconut oil
- 20g Greek yogurt
- 2 g of dry brewer's yeast
- 2 pinches of salt
- Lemon zest
- Orange zest
- Vanilla
- 30g of stevia
Procedure:
Dissolve the yeast in the warm milk, then pour all the ingredients into the mixer for about 10 minutes, so that all the ingredients mix well.
Take the dough gently and place it on a surface on which you have dusted some flour, make 2 rounds of folds and let it rest for 30 minutes. Then place the dough in the greased pandoro mold with the closed part of the ball facing upwards and let it rise again until doubled.
bake at 160° for about 30 minutes, check the cooking with a toothpick. Then remove from the oven and let cool, then turn upside down and serve.
