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
Scale
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!