SOFT YOGURT PAN BRIOCHE - EASY RECIPE
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INGREDIENTS FOR THE DOUGH
500 gr of flour (preferably half 00 and half manitoba)
1 bag of brewer's yeast with dehydrated sourdough for PANEANGELI leavened desserts
100 ml of warm milk
1 pot of plain yogurt (125g)
100 g of sugar
1 egg
80 g of sunflower seed oil
the grated peel of half a lemon
FOR DECORATION
PANEANGELI icing sugar
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