VEGAN CHOCOLATE CHIP BREAD ROLLS: EGG AND MILK FREE
The recipe for pangoccioli is ideal for those with intolerances or simply following a vegetarian and vegan diet, without eggs and milk in the dough.
Forget about sacrifices! Get ready to bake the most delicious and soft breakfast or snack you’ve ever tried: pangoccioli without milk and eggs are the ideal solution for everyone following a diet for various reasons: allergies, intolerances or, more simply, for those who want to eat vegetarian!
And I can assure you that they have nothing to envy from the classic PANGOCCIOLI!
TRY IT TO BELIEVE IT!!
Let’s see how I made them.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup olive oil (or your preferred oil)
- 2/3 cup water
- 1/2 cup rice milk (or lactose-free milk)
- 3 1/2 oz lactose-free butter (or margarine)
- 1 tsp instant yeast
- orange zest
- 1 cup chocolate chips
- 2/3 cup sugar
- 1 tsp salt
- 3 1/2 oz liquid sourdough starter
- 3 1/2 cups all-purpose flour
- 4 tablespoons lactose-free milk (or rice milk)
Tools
- Mixer
- Pastry Board
Steps
For those using sourdough starter, refresh it with a 1:1:1 ratio and then use it doubled, remembering that rest times are longer. For those using dry yeast, reactivate it by subtracting 50 g of water from the total recipe, and then read the instructions on the package.
In the mixer bowl (or by hand) pour all the ingredients (set aside the chocolate chips, oranges, and butter or margarine), and with the hook attachment, mix well until a nice ball is formed; let it rest for 15 minutes.
At this point, add the salt and butter in increments until it is well incorporated into the dough. Let it rest for another 15 minutes.
I usually always laminate my doughs where I use sourdough and add the last ingredients, but if you don’t have time or inclination, skip this step and incorporate the chocolate chips directly in the mixer, letting it work for 5 minutes.
Rest for one hour.
Now, cover the bowl with plastic wrap and let it double in size. If you use sourdough, let it rest in the fridge overnight; the next morning, take it out and let it acclimate at room temperature for a couple of hours.
Deflate the dough and transfer it to a work surface, divide it into pieces of about 80/100 grams; shape them into balls and place them on a baking sheet lined with parchment paper. Let them rise for another couple of hours (about three if using sourdough).
In a bowl, pour the 4 tablespoons of milk. Once they have risen well, brush the pangoccioli.
Preheat the oven to 392°F and wait for it to reach temperature. Bake the pangoccioli (if you can create steam by misting water, even better) for 10 minutes and then lower to 356°F for the last 5 minutes to complete the baking.
If your oven is powerful, bake directly at 356°F for 15 minutes.
As soon as they’re out of the oven, leave them covered with a cloth for 10 minutes to make them even softer.
The VEGAN CHOCOLATE CHIP BREAD ROLLS: EGG AND MILK FREE are ready to be enjoyed! If you like (as my son Pippo does), finish with a nice dusting of powdered sugar!
Advice
If you want them always fresh, freeze the rolls and then do this: the night before, take them out and put them in the fridge overnight; in the morning, 30 seconds in the microwave and they’ll be perfect again!
