I really love leavened preparations, especially sweet ones. Today, following the site of Simone Lustrati (pastigioca), I made these delicious soft chocolate chip buns or homemade pan goccioli that really rose perfectly, are delicious, and are foolproof for those with little experience in leavening like me!
The recipe calls for a first yeast starter with part of the two flours 00 and Manitoba sifted together, the entire amount of yeast, and part of the liquids needed to form the dough.
I added a few more grams of chocolate chips to those already indicated by Simone because they seemed too few, haha, and the result is truly exquisite. As you can see from the photo, the homemade pan goccioli are light with a nice leavening!
I’ve opened a free recipe channel open to everyone on WhatsApp with no notifications and no sounds; you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
If you love leavened products, on the blog you’ll find some sweet recipes and also others of savory leavened products, and among all these I leave you these preparations:
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 14 buns of about 70/75 grams each
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/3 cups Manitoba flour
- 2 1/8 cups all-purpose flour
- 2/3 cup milk (whole for me)
- 1 tsp dry yeast (OR 10 grams of fresh yeast)
- 1/4 cup butter (soft)
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 tbsp acacia honey
- 1 1/2 tsp salt
- 1/8 cup chocolate chips (I used 30 grams)
- 1 egg (to brush before baking)
- 1 tbsp milk
Tools
#ADV
- Stand Mixers
- Bowls
- Parchment Paper
- Baking Trays
Steps
1.1 YEAST STARTER In a bowl, combine the milk with the water. In another bowl, mix the dry ingredients, namely the two flours, 00 and Manitoba, sifting them together. Take 95 grams (3/4 cup) of the flour mixture and place it in the stand mixer bowl (or a large salad bowl), add the amount of dry yeast and 100 grams (1/2 cup) of liquids combined earlier. Mix everything with the dough hook or with a spoon, cover with plastic wrap, and leave to rest for about 40 minutes.
1.2 DOUGH After the rest time, add to the bowl with the yeast starter the remaining grams of flour, sugar, and leftover liquid, mix everything well with the hook or by hand to obtain a not yet formed dough to which I then add the egg, honey, salt, and knead for 3/4 minutes. Gradually, the mixture will become more formed.
Sprinkle a little flour on the work surface and pour the dough out, spreading it well and evenly sprinkling it with chocolate chips.
Divide the rectangle of dough into 3 parts and fold it like a letter, one part over the others, and knead well to incorporate the chocolate throughout.
Make a ball and place it in a covered bowl, let it rise for about 2 hours or until the volume doubles.
After the rising time, take dough portions of about 75 grams (Simone made them bigger at 90 grams, your choice), and after sealing them on the bottom, shape them into balls by pirouetting them on themselves until closed and round.
Place them on a baking sheet lined with parchment paper and let them rise again for…Simone says 2 hours, but I shortened the time to 1 and a half hours; they need to double in size!
In a glass, beat the egg with the milk, and then gently brush the risen buns with the egg and milk mixture. Bake in a static oven at 180°F (82°C) for 15 minutes. Remove from oven and let cool.
Here they are, beautiful and delicious!!!!!!!!!! Enjoy your meal!
Annalisa
Annalisa says…
Instead of dark chocolate chips, we can use white chocolate chips, candied fruit, or raisins!
