SOFT AND DELICIOUS CHOCOLATE CHIP BUNS
The recipe for chocolate chip buns, commonly known as pangoccioli, is as good as it is easy to make! They are perfect for breakfast or a snack for the whole family.
A recipe I have already made many times, tested and eaten by my troop who loves to eat them plain or with a lot of cream inside; and who can blame them? They are super soft and don’t taste like alcohol, like many snacks bought in supermarkets.
Let’s see how I made this recipe.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 2/3 cups all-purpose flour
- 3/4 cup milk
- 1 egg
- 1/2 cup sunflower oil
- 2 tsp dry yeast (10 of fresh yeast)
- 1/2 cup sugar
- lemon zest
- 3/4 cup chocolate chips
- 3 3/4 cups all-purpose flour
- 3/8 cup liquid sourdough
- 1 egg
- 2 tbsps milk
Tools
- Mixer
- Bowl
- Work surface
- Parchment paper
Steps
For those using sourdough, refresh it with a 1:1:1 ratio and then use it double, remembering that rest times are longer.
For those using dry yeast, reactivate by subtracting 50 g of water from the total recipe, and then read the instructions on the packet.
In the mixer bowl (or by hand) pour all the ingredients (set aside the chocolate chips) and knead well with the hook until a nice ball is formed; let it rest for 30 minutes.
I usually perform lamination with my doughs where I use sourdough, but if you don’t have time or desire, skip this step and incorporate the chocolate chips directly into the mixer, leaving it to work for 5 minutes.
Grease the work surface well and pour the dough, open it like a sheet bringing the various corners outward, then pour in the chocolate, close it, and give the first reinforcement folds.
Wait an hour and make another round of folds.
For any doubts, on my profile you will find many demonstration videos –> INSTAGRAM
At this point, close the bowl with cling film and let it 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; close them in a ball shape and place them on a baking tray lined with parchment paper. Let rise for another hour (two if using sourdough).
In a bowl, crack the egg and pour in the two tablespoons of milk, beat well with a fork.
Once they are well risen, brush the pangoccioli.
Preheat the oven to 200 degrees and wait for it to reach temperature. Bake the pangoccioli (if you manage to create steam by misting water, even better) for 10 minutes and then lower to 180 degrees for the last 5 minutes to finish the baking.
If your oven is powerful, bake directly at 180 degrees for 15 minutes.The SOFT AND DELICIOUS CHOCOLATE CHIP BUNS are ready.
If just taken out of the oven you leave them covered under a cloth for 10 minutes, they will be even softer.
Storage
I store them in a cake carrier or in bread bags, but if you want, you can also freeze them.
