For the past few months, the aroma of freshly baked bread has been wafting from my kitchen window. Anyone peeking through my window would find loaves of fresh bread; trays of puffy foccacia; and piles of yeasty sweet buns; my aprons, floors, and marble countertops covered in flour. I don’t quite recognize myself – have I started to *enjoy* baking!?!? Well, yes, yes, I have!
This all started because of two things: Sicilian bread and pizza dough.
Let’s talk pizza dough first. As many of you know, Jay has painstakingly been building a pizza oven over the summer-something he has wanted to do for years. It has been a fascinating, rewarding, and at times, frustrating process for him as he, step-by-step, worked his way through moving old historic stones into place for the base; then figuring out how to build the pizza dome, and now insulating and mortaring the outside of the dome….and soon, she will be ready for firing! It’s time to really up my pizza dough game!
(The front and top wooden supports are there for shelter – will be removed when finished!)
In my quest for all-things-pizza-dough, I have been exploring some fun questions – 00 or regular flour: does it *really* matter? Is an overnight rise in the fridge necessary and worth the effort? What is the perfect hydration rate for pizza made in wood-fired ovens? So much to learn! I have to wait until this baby is up and running to answer most of my questions and I will report back once we start churning out the pizzas! (For my wood-fired oven friends, keep sending those tips!)
As for the Sicilian bread – back in March when I visited Sicily, I spent a day with three amazing women in their kitchen in western Sicily. Enza, Erina, and Teresa *effortlessly* mixed dough and let it rise alongside their wood-fired oven. Only hours later, I held in my hands a tremendously delicious-crispy on the outside, soft on the inside-bread that made me drool with excitement. (THEN they cut one open and topped it with chopped anchovies, olive oil, and pistachio-studded pecorino ….we devoured it on the spot. OMG – the super crispy crust with that soft interior – crazy delicious!)
Since my return, I have been on a mission to reproduce their incredible loaf here at home. Historically, my yeast-rising abilities have been less than stellar. I have tried every tip that I could find but the rise on any dough has been ho-hum, to say the least. And then I did one simple thing – I stopped buying those little yellow packets of yeast in my local market. I ordered the yeast that bakers always recommend – SAF Instant Yeast – and my dough-rising world has never been the same. Suddenly, I was churning out beautifully risen bowls of dough! (You may ask why – I honestly can’t answer that question. My yeast packets were always well within the expiration date. Anyone else have the same issue?)
In another post, I promise to share much more on my Sicilian bread journey where we can talk all things Sicilian bread! (The recipe IS in our next magazine – hint.) For now, I really want to talk about these delicious sweet buns!
I discovered these heavenly treats not in Italy, as one might expect, but while studying Italian. Between our online lessons, Lucia, my teacher in Parma sends me videos in Italian to help sharpen my listening skills. She sent me a video of someone making pangoccioli a few months back. The moment I saw these fluffy buns emerge from the oven, warm and oozing with chocolate bits, I completely forgot about the Italian lesson. What were these delicious wonders? Turns out, they’re called pangoccioli. The name comes from “pane,” meaning bread, and “gocciole,” which refers to little chocolate drops. So, essentially, pangoccioli translates to “bread with chocolate drops”—and they are every bit as magical as they sound!
At my next lesson, I asked Lucia, my teacher, if she makes them often. She chuckled and shook her head—no, she never makes them. She buys them pre-packaged at the market for her children, as so many Italian families do. As it turns out, big brands like Mulino Bianco churn out these processed little delights, a staple in many households. (I made a mental note to hunt for them when I’m in Montalcino next week!) But I wasn’t about to let that stop me. With my newfound confidence in working with yeast, I decided to dive headfirst down the pangoccioli rabbit hole, determined to find a homemade version that could rival the store-bought ones.
Pangoccioli (Chocolate Sweet Buns)
I scoured countless Italian recipes, translating, tweaking, and testing. After about six batches, I finally created a version of the recipe that felt just right. It is a happy medium between simplicity and authenticity, capturing the soft, pillowy texture and those irresistible chocolate drops yet not requiring any fancy bread-rising techniques.
From start to finish, these buns take about half a day to make, but most of that is just waiting for them to rise. The actual hands-on kitchen time is minimal, though it’s important to plan ahead. There are two rises: the initial one, and a second after the buns are shaped. Trust me, they are so worth the wait!
In my version, I reduced the sugar slightly, so they’re sweet but not overly so. I added a touch of vanilla extract for extra flavor and swapped in a chopped chocolate bar for the goccioli. Chocolate chips work just as well, though. The best part? These buns are absolutely divine straight out of the oven, when the chocolate is still warm and melty. 🫣
These buns have quickly become a favorite. I have made batch after batch, sending them off to neighbors and friends to enjoy. If you’re looking for a comforting treat that isn’t overly sweet, give this recipe a try. After one bite, you’ll understand why they’ve become a permanent addition to my baking repertoire.
I am off to Montalcino next week where I get to spend a few glorious weeks amidst harvest season! More news from the other side soon,
Grazie di cuore,
Chocolate Sweet Buns: Pangoccioli
- Yield: 12 buns 1x
Description
Discover the irresistible taste of pangoccioli, soft and fluffy Italian sweet buns filled with chocolate chips. Perfect for breakfast or an afternoon snack, these delightful treats are easy to make at home and can even be frozen for later.
Ingredients
For the dough:
- 240 ml ( 240 grams; 1 cup) whole milk, lukewarm
- 1 generous teaspoon honey
- 7 grams (2 teaspoons or 1 packet) active dry or instant yeast
- 500 grams (4 cups) ‘00’ or all-purpose flour
- 100 grams (½ cup) granulated sugar
- 3 g ( ½ teaspoon) salt
- 1 large egg
- 60 g ( ¼ cup) unsalted butter, softened
- 5 ml (1 teaspoon) vanilla extract
To finish:
- Extra-virgin olive oil
- 113 grams (4 ounces; ¾ cup) chocolate chips or chopped dark or semi-sweet chocolate
- 1 egg yolk
- 1 tablespoon whole milk
Instructions
- Prepare the dough: In a medium bowl, combine the warm milk and honey, stirring until the honey dissolves. Add the yeast and stir gently. Let the mixture sit for about 10 minutes, or until the yeast becomes foamy.
- Mix the dry ingredients: In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, sugar, and salt until evenly combined.
- Combine wet and dry ingredients: Add the yeast mixture, egg, softened butter, and vanilla to the dry ingredients. Mix with a spoon, rubber spatula, or stand mixer until a soft dough begins to form.
- Knead the dough by hand or using the dough hook of a stand mixer, adding a little flour, if necessary, until it becomes smooth and elastic. This should take about 3–4 minutes.
- Lightly grease a large bowl with extra-virgin olive oil. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap and let the dough rise in a warm, draft-free spot for 1 to 2 hours, or until it doubles in size.
- Once the dough has risen, gently deflate it. Fold in the chopped chocolate, kneading lightly to evenly distribute the chocolate throughout the dough.
- Shape the rolls: Divide the dough into 12 equal pieces. Roll each piece into a smooth ball and arrange them on a parchment-lined baking sheet, leaving space between each roll. Cover loosely with a clean towel or plastic wrap and let them rise for another 45 to 60 minutes, until puffed and risen.
- Preheat your oven to 350°F (180°C).
- In a small bowl, whisk together the egg yolk and milk. Brush the tops of the pangoccioli with the egg wash for a golden, shiny finish.
- Bake the rolls for 15–20 minutes, or until golden brown on top.
- Remove the rolls from the oven and transfer them to a wire rack to cool. Serve warm or at room temperature. Enjoy!