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“Pan de mono” with chickpea flour

Ingredients:

“Pan de mono” with chickpea flour

  • 200 g chickpea flour
  • 200 g bread flour
  • 50 g brown sugar
  • 1 egg
  • 50 g butter (melted)
  • 7 g dry yeast
  • 100 ml warm milk
  • 50 ml warm water
  • 25 g cocoa powder

Breading

  • 100 g butter (melted)
  • 150 g brown sugar
  • 2 tbsp ground cinnamon
  1. Grease the molds that are going to be used, you can either use one large “bundt cake” type of mold or individual ones.
  2. In a bowl, mix the milk, water and butter, then add the yeast and leave until it starts to foam.
  3. Then add the rest of the ingredients, except for the cocoa. Incorporate the liquid ingredients. Knead for about eight minutes, until it you have a shiny and slightly sticky dough. If necessary you can add more flour.
  4. Transfer half of the dough to a previously greased mold and cover with film. Let stand until it has doubled in size.
  5. Add the cocoa to the rest of the dough, knead until well incorporated, transfer to a previously greased mold and cover with film. Let stand until doubled in size.
  6. Mix the sugar with the cinnamon. Set aside. In another recipient, prepare the melted butter.
  7. Pre-heat the oven to 180ºC.
  8. Take one of the doughs, remove the air and shape into a 15cm square. Cut into about 30 pieces. Then do the same with the other dough.
  9. Shape the pieces into small balls. Dip them one by one in the melted butter, then coat in the cinnamon sugar. Place the balls in the chosen mold. Alternate the two colors. Fill the molds halfway. Cover with film and let stand until doubled in size. Bake for about 15 minutes. Remove from the oven, cool on a rack, then unmold.
  10. Instead of balls, the dough can also be formed into strips.
Dessert
Creative, Kids, Restaurants

Method:

“Pan de mono” with chickpea flour

  • 200 g chickpea flour
  • 200 g bread flour
  • 50 g brown sugar
  • 1 egg
  • 50 g butter (melted)
  • 7 g dry yeast
  • 100 ml warm milk
  • 50 ml warm water
  • 25 g cocoa powder

Breading

  • 100 g butter (melted)
  • 150 g brown sugar
  • 2 tbsp ground cinnamon
  1. Grease the molds that are going to be used, you can either use one large “bundt cake” type of mold or individual ones.
  2. In a bowl, mix the milk, water and butter, then add the yeast and leave until it starts to foam.
  3. Then add the rest of the ingredients, except for the cocoa. Incorporate the liquid ingredients. Knead for about eight minutes, until it you have a shiny and slightly sticky dough. If necessary you can add more flour.
  4. Transfer half of the dough to a previously greased mold and cover with film. Let stand until it has doubled in size.
  5. Add the cocoa to the rest of the dough, knead until well incorporated, transfer to a previously greased mold and cover with film. Let stand until doubled in size.
  6. Mix the sugar with the cinnamon. Set aside. In another recipient, prepare the melted butter.
  7. Pre-heat the oven to 180ºC.
  8. Take one of the doughs, remove the air and shape into a 15cm square. Cut into about 30 pieces. Then do the same with the other dough.
  9. Shape the pieces into small balls. Dip them one by one in the melted butter, then coat in the cinnamon sugar. Place the balls in the chosen mold. Alternate the two colors. Fill the molds halfway. Cover with film and let stand until doubled in size. Bake for about 15 minutes. Remove from the oven, cool on a rack, then unmold.
  10. Instead of balls, the dough can also be formed into strips.
Dessert
Creative, Kids, Restaurants

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