The small chocolate brioches, also known as pangoccioli, are slightly sweet buns filled with delicious chocolate chips, perfect at any time of the day.
All children, and not only, love them, so making them at home is almost a must! They are very easy to make and wholesome.
With the quantities I provide, if you make pieces weighing 50/55 grams, you can bake at least 15 brioche.
To have them always fresh as if just made, I recommend freezing them as soon as they cool. These fantastic small chocolate brioches are made with instant yeast and slightly refined flour, but don’t worry; at the end of the recipe, I provide substitutions.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 19
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 158.77 (Kcal)
- Carbohydrates 25.09 (g) of which sugars 5.93 (g)
- Proteins 4.71 (g)
- Fat 4.64 (g) of which saturated 2.02 (g)of which unsaturated 1.11 (g)
- Fibers 0.84 (g)
- Sodium 68.26 (mg)
Indicative values for a portion of 48 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
Small Chocolate Brioche
- 2 1/2 cups type 2 flour (or all-purpose flour)
- 1 2/3 cups all-purpose flour (W330)
- 1 1/4 cups partially skimmed milk (or whole or plant-based)
- 3 1/2 tbsp butter (soft)
- 1/4 cup sugar
- 1/2 tsp salt (a pinch)
- 1 large egg
- to taste vanilla (in seeds, or extract)
- 1 tsp dry yeast
- 1/2 cup chocolate chips
- 1 egg yolk (for glazing)
Tools
- Bread machine
Preparation of small chocolate brioches
– Sift the flours and set aside;
– Put the warm milk with the powdered yeast, then the flour and 1 tablespoon of sugar in the machine basket. Start the machine with the dough only function.
– Add the egg, and the remaining sugar and as soon as the dough takes consistency, add the vanilla.
– Cut the butter into small pieces and add it to the dough gradually and finally, with the last piece of butter, add the salt.
– Wait for the bread machine to complete the kneading cycle (20′) and let rise until doubled.
– Turn the dough onto a lightly floured surface and gently press it with your fingertips.
– Sprinkle the surface with freezer-cold chocolate chips, and roll it up like a sausage.
– After 20′, form the balls (breaking off pieces of 50g each) and let them rise on a baking tray covered with parchment paper (or on a silicone mat) until doubled (about 1 hour; depends on the temperature).
– Preheat the oven to 356°F and in the meantime glaze the balls with the egg yolk.
– Bake the brioche for 12/15′, depending on the oven.
– Out of the oven, let them cool covered with a clean tea towel.
– To knead with the stand mixer, I recommend taking a look at this procedure, respecting the doses in this recipe
Variations and notes:
– If you use all-purpose flour instead of type 2, use 1 cup of milk;
– They can also be flavored with orange zest.
