Anna Russo

Our university life never leaves us enough time to concentrate on something for ourselves or to develop a hobby…wrong! I’m giving you a dessert recipe that has been designed to leave you breaks during which you can study while waiting for the next step.

Before starting with instructions and pictures I suggest you do something: go to the supermarket and buy the famous “Pangoccioli by Mulino Bianco”. We will reproduce them and...they will be even better!

Following a recipe is something you learn by trial and error, indeed I’ve prepared those small brioches dozens of times until I found the right mixture of flours to use. 

Here we are! You will need:

  • 125g of rice flour

  • 125g of wheat flour type “00”

  • 1 tbsp of honey (tbs = whatever big spoon you use to eat)

  • 1 vanilla bean

  • 60g sugar (either white or cane, for the fit ones)

  • 125ml of milk

  • 5g brewer's yeast (the original recipe says 7g, but I will give you a secret to use less yeast and get better results!)

  • 15g of butter

  • 15g of sunflower oil (or whatever oil except olive oil)

  • 1 yolk

  • 100g of dark chocolate (I would say 70% cocoa is enough)

Scroll down to view all of the steps



First of all, start by heating milk in a small recipient and let the brewer’s yeast melt in it

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