The Pangoccioli are very soft milk rolls enriched with chocolate chips. Originally commercial snacks, today they are made at home in a few simple steps; the recipe is not difficult and can be prepared either by hand or with a stand mixer — naturally the latter will significantly ease the work.
Snack time for children is a moment of joy and relaxation; it is often shared with friends and making homemade treats such as chocolate chip muffins, camille carrot cakes or a delicious soft chocolate cake will make it special.
Children love packaged snacks, it’s true — they were and remain convenient for those who work and have little time for the kitchen; when my daughter was small she enjoyed them, but now that my job is cooking for the blog, I definitely prefer to prepare everything at home to get healthier, more genuine products.
Today I explain how to make perfect pangoccioli for both breakfast and snack time for young and old. The original recipe is by Paoletta Sersante, but in this case I modified it to speed up the process.
What could be simpler than a milk roll filled with chocolate chips? Nothing! It’s simple and indulgent at the same time, and it can also be filled with orange jam, hazelnut spread, or Chantilly cream.
Try also the other recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 14 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 246.38 (Kcal)
- Carbohydrates 38.37 (g) of which sugars 10.52 (g)
- Proteins 6.76 (g)
- Fat 7.83 (g) of which saturated 3.99 (g)of which unsaturated 2.33 (g)
- Fibers 1.06 (g)
- Sodium 120.42 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour (type 00)
- 1 2/3 cups Manitoba flour (bread flour)
- 3.2 oz granulated sugar
- 5 1/4 tbsp butter (soft)
- 1/2 cup dark chocolate chips (kept in the freezer)
- 1/2 cup whole milk
- 1 egg (medium, whole)
- 1 egg yolk
- orange zest (grated, from one organic orange)
- Half pod vanilla bean (or one teaspoon vanilla extract)
- 3/4 tsp salt
- 5/8 cup all-purpose flour
- 5/8 cup Manitoba flour
- 5/8 cup water
- 1 teaspoon acacia honey
- 0.35 oz fresh baker's yeast
- 1 egg yolk
- 1 1/3 tbsp whole milk
Equipment
- 1 Stand mixer
- 1 Pastry board
- 1 Dough scraper
- 1 Baking sheet
- Parchment paper
- 1 Small bowl
- 1 Brush food-safe
- 1 Mixing bowl
- Plastic wrap
Procedure
In this case I used the stand mixer, but if you don’t have one, arm yourself with patience and knead everything by hand. It will be a bit tiring but you’ll get an excellent result. Just take care to work the dough on a pastry board until it is soft and smooth.
Pour the water, honey and yeast into a bowl, mix well, then add the flours, continuing to mix until you obtain a homogeneous mixture.
Cover the bowl with plastic wrap and let it rise at room temperature for about 1 hour (the pre-ferment should swell and then start to show little dimples; at that point it’s ready — do not exceed the time).
Take 25 g of butter from the total, put it in a small saucepan, add the seeds from the vanilla pod and the orange zest and heat everything; as soon as you hear the first sizzles, turn off the heat and let it cool completely.
This step is optional but enhances the aromas, making the dough more fragrant; if you prefer you can do it the evening before.
Fit the paddle to the mixer.
Sift the flours together and set aside.
When the pre-ferment is ready, pour it into the mixer, add 60 g of milk, 45 g of sugar and 200 g of flour, and mix well until incorporated.
Add 60 g of milk, 45 g of sugar, 200 g of flour, 1 egg and 1 yolk and continue until the dough is well structured. Occasionally detach the mass and turn it over.
When the dough is well developed, add the salt and the soft butter in three additions; finally add the flavored butter in two additions without letting the dough lose its structure.
Switch to the dough hook and add the frozen chocolate chips, folding 4 or 5 times at the lowest speed until they are well distributed.
Round the dough (shape into a ball), place it in a large bowl lightly buttered, cover with plastic wrap and let it rise for 1 hour.
Divide into 14 balls of 80 g each and shape them well.
Place them on a baking sheet lined with parchment paper, brush with a mixture of yolk and milk, cover with plastic wrap and wait for them to double in size (about 1 1/2 hours).
After the final rise, brush the pangoccioli again with the yolk-and-milk mixture, then bake in a preheated static oven at 356°F until they have a nice color; it will take about 13–15 minutes, depending on your oven’s power.
Remove from the oven and let cool — the very soft pangoccioli are ready.
When the pre-ferment is ready, pour it into a large bowl and add all the ingredients except the butter and the salt. Begin to combine the mixture with your hands until you obtain a smooth, uniform dough.
Place it on a pastry board and add the salt, the soft butter and the flavored butter, incorporating them in 3 or 4 additions.
Work until all the ingredients are well incorporated and you obtain a soft, smooth and elastic dough.
At this point add the cold chocolate chips, mix them in quickly and continue following the recipe above.
Tips
Storage
To keep sweet rolls soft, freeze them in small freezer bags and defrost as needed.
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