Looking for something sweet for breakfast that is gluten-free and low in sugar? We have the perfect recipe!
Try making this ORGANIC FIGS AND NUTS’ BREAD with an energetic and hearty filling, lots of dried fruit, figs and nuts, not too sweet and perfect for a healthy and nutritious breakfast. It is a perfect source of energy to start the day off right!
We have prepared it with our Organic gluten-free Mix for Sweets Spigabuona, the clean gluten-free, without added sugar and without chemical thickeners.
- Preparation and rising: 4 hours
- Difficulty: Medium
- Servings: 8 people
- Cooking time: 40 minutes
All Spigabuona flours are:
- with no added sugar
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
Ingredients
- 450 g of Organic Mix for Sweets SpigaBuona
- 6 g of fresh brewer's yeast
- 230 ml of milk
- 50 g of butter at room temperature
- 70 g of sugar
- 3 small eggs
- 1 pinch of salt
- 1 organic lemon
- 150 g of dried figs in pieces
- 80 g of nuts
PROCEDURE
Heat the milk slightly (no more than 37) and pour into the bowl of the food processor. Add the butter, yeast and sugar. Mix and let cool. Weigh the Flour. Break the eggs into a bowl and take a couple of tablespoons of yolk before using.
Add the juice of half a lemon to the eggs and beat vigorously. Pour the flour into the food processor, and then add the egg mixture and the grated lemon peel and begin to work with the K whisk. Add salt and continue to work for a few more minutes adding the lemon zest at the last minute, chopped walnuts and dried figs in small pieces.
Cover the dough with plastic wrap and let it rise in the same bowl. Just triple the volume, cover the plumcake mould with parchment paper. On a lightly floured worktop, pour the dough and divide it into 3 equal parts.
Form a ball with each piece of dough and work it gently without crushing it by smoothing with your hands down (as you do for the formation of the dough for pizza).
Place the three balls inside the mould. Spray the surface with a little water and cover with a bell with another mold, putting in the oven off to let rise for another 1 hour/1 hour and a half. This part of the rising will depend on the temperature in the house. The dough must reach the edge of the mold.
Bake in a preheated oven at 190° with a pan of water in the bottom. Brush the surface of the dough with egg yolk and sprinkle with granulated sugar. Bake in a hot oven for about 30 minutes, then remove the brioche bun from the mould by lifting the baking paper and placing it on the wire rack and bake for another 10 minutes. Remove from the oven and leave to cool on a wire rack.
