Pangoccioli? Yes, but without butter! Here are the farro pangoccioli, healthier and lighter , also thanks to the Farro Flour Spelta Ruggeri , a cereal low in saturated fats and with a high satiety index. Follow the recipe of " Giusy Food Blogger " and bake these delicacies, ideal for breakfast or a snack .
Ingredients
For the yeast
130 ml of water at room temperature
100 g of flour
3 g of brewer's yeast
Other ingredients
300 g of Ruggeri Spelt Flour
200 g of type 0 flour
70 g of sugar
250 ml of milk
200 g of chocolate chips
70 ml of seed oil
Procedure
Prepare the yeast in a bowl: dissolve the yeast in the water and add it to the flour, forming a sort of batter.
Cover with cling film and let the dough rest until it doubles in size.
In a bowl pour the Farro Spelta Ruggeri flour mixed with the type 0 flour. Start mixing and then add the yeast, sugar and milk. Start kneading with the planetary mixer, with the hook. A loaf will form.
At this point, add the oil little by little and then the chocolate chips. Let the dough rest for 3/4 hours and then roll out the dough. Form 100 g balls and let them rest for another half an hour.
Then brush with egg yolk and milk and bake in a preheated oven at 180° C. Cook the spelt buns by lowering the temperature.
