SOFT AND AUTUMNAL SWEET BUNS WITH ORANGE AND CHOCOLATE
The recipe for chocolate and orange drop buns, commonly known as ‘pangoccioli,’ is as delicious as it is easy to make! They are perfect for breakfast or snack time for the whole family.
It’s a preparation I make very often for my family because the kids love them and have them at school or for an afternoon snack.
They are healthy and very easy to make: plus, if you make a lot, just freeze them and take them out when needed!
Let’s see how I made them.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients
- 3.5 cups all-purpose flour (mixed with manitoba)
- 1 egg
- 1/2 cup sugar
- 1/4 cup sunflower oil (or olive oil)
- 1/4 cup butter
- 7 oz milk
- 1 tsp instant yeast (9g fresh yeast)
- 1/2 cup chocolate chips
- 1/4 cup candied orange
- 1 tsp salt
- 1/3 cup liquid sourdough starter
- 3.8 cups all-purpose flour
- 1 egg yolk
- 2 tablespoons milk
Tools
- Stand Mixer
- Brush
- Kneading Board
- Baking Pan
Steps
For those using sourdough, refresh it with a 1:1:1 ratio and then use it at double and remember that rest times are longer.
For those using instant yeast, activate it by subtracting 50 g of water from the total recipe, please, and then read the instructions on the packet.
In the bowl of the stand mixer (or by hand), pour all the ingredients (set aside the chocolate chips, oranges, and butter) and with the dough hook, knead well until a nice ball forms; let rest for 15 minutes.
Gradually add the butter until it’s fully incorporated into the dough.
Let rest for another 15 minutes.
Add the pinch of salt and knead for a few more minutes.
I usually always do the lamination with my doughs where I use sourdough and add the final ingredients, but if you don’t have time or will, skip this step and incorporate the chocolate chips and oranges directly into the mixer, letting it work for 5 minutes.
Grease the work surface well and pour out the dough, open it like a sheet, pulling the various corners outward, and then pour the chocolate, close it and give the first reinforcement folds.
Wait about an hour and do another set of folds.
For any doubts, you will find many demonstration videos on my profile -> INSTAGRAMAt this point, close the bowl with cling film and let double.
If using sourdough, let it rest in the refrigerator 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 rise for another couple of hours, (a little longer if using sourdough).
In a bowl, open the egg and pour in the two tablespoons of milk, beat well with a fork.
Once they are well risen, brush the buns.Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) and wait until it reaches temperature. Bake the buns (if you can create steam by spraying water, even better) for 10 minutes, then lower to 180 degrees Celsius (356 degrees Fahrenheit) for the last 5 minutes, finishing baking well.
If your oven is strong, bake directly at 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.If you leave them covered with a cloth for 10 minutes right after taking them out of the oven, they will be even softer.
The SOFT AND AUTUMNAL SWEET BUNS WITH ORANGE AND CHOCOLATE are ready to be enjoyed on their own or with a nice hot tea.
Storage
They keep well sealed in a cake container.
