In Italy it is common to find bread with various types of fillings and among the sweet ones: raisins bread and walnuts bread or chocolate bread.
So one Saturday morning I had a bit of pizza dough leftover from the night before and I created these little fruity breadrolls full of flavour.
Friday is Pizza Friday and when I am able to save a bit of the dough for the morning after then our healthy sugar free fruity breadrolls will take shape next morning!!
That’s how these healthy fruity breadrolls have recently became part of our Saturday breakfast!
The dried fruit give them the sweetness instead of the sugar and nut and chocolate is definitely a happy combination.
To make the pizza dough I usually knead 1 kg wholewheat fine grinded flour with 700 ml water 1 sachet of fast action dried yeast and a pinch of salt. I let it rise and I make 4 round pizzas out of it.
I will dedicate one post for pizza in the future!
What counts is that you can use any pizza or bread dough leftovers or make the dough on purpose for these sugar-free fruity bread-rolls.
- 400 g bread dough (I used wholewheat)
- 6 dried figs cut in small pieces
- Two handfuls of raisins
- 20 g of dark chocolate
- It is important from a healthy point of view to use a chocolate with at least 70% cacao.
- One handful of walnuts
- One handful of almonds
Or instead of these last two:
- Two handfuls of mixed nuts
Kread all the “filling” into the dough, cut it in two pieces and roll them to shape them into two stick.
Cut them in little breadrolls:
Place the breadrolls on a tin lined with parchment paper.
Place in pre-warmed oven 200 degrees for 15/20 mins.
Late tip: lately I don’t use the parchment anymore for this recipe. I just dust well the tin with flour, they may stick a bit where the chocolate melt but it’s not a big deal!