How to make soft pangoccioli like the Mulino Bianco ones with chocolate chips
Homemade Pangoccioli: The Easy and Super Soft Recipe
How nice is it to wake up in the morning to the smell of coffee and freshly baked brioche? Yes, it would be nice, but it only happens in movies or in Mulino Bianco commercials!
In normal life it’s already an achievement if you manage to warm the milk, maybe in the microwave to save time, and I don’t think anyone would even consider starting to knead.
However, I can’t give up breakfast and I like to have it at home, maybe in pajamas with half-closed eyes — I’m not a café breakfast person.
If I could choose, I prefer something sweet but not too much, so I opt for toasted bread with jam or oats with yogurt, or maybe a carrot cake instead of cookies or brioche.
A few days ago, while reading a cookbook, I decided to try a very simple recipe that I hadn’t tried before but that had always caught my attention: rolls with chocolate chips, better known as Pangoccioli.
Nothing strange you might think, sure, but I guarantee that for once I cooked an easy-to-reproduce recipe that worked on the first try, reliable and without surprises, and I decided to share it with you.
You will bake soft and fluffy rolls, sweet just right, with chocolate chips inside that will slightly melt while baking — so indulgent they’ll get your day off to a great start!
And most importantly, you can prepare them in advance in quantity, freeze them, and take them out as needed.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 22.13 (Kcal)
- Carbohydrates 3.07 (g) of which sugars 2.90 (g)
- Proteins 0.94 (g)
- Fat 0.76 (g) of which saturated 0.29 (g)of which unsaturated 0.44 (g)
- Fibers 0.03 (g)
- Sodium 61.28 (mg)
Indicative values for a portion of 40 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
WHAT YOU NEED TO MAKE PANGOCCIOLI
- 3.4 fl oz water
- 0.5 oz fresh yeast (or 5 g (0.18 oz) dry yeast (about 1 1/2 tsp))
- 1 tbsp honey (≈0.9 oz (25 g))
- 4 3/4 cups all-purpose flour
- 5 fl oz milk (≈2/3 cup)
- 1/4 cup sunflower oil
- 4.2 oz sugar (≈1/2 cup + 2 tbsp)
- 1 egg (≈1.8 oz (50 g))
- 1 packet vanillin powder
- 3.5 oz dark chocolate chips (≈2/3 cup)
- 1 pinch salt
Tools
- Bowl
- Kitchen scale
- Parchment paper
- Plastic wrap
- Baking pan
HOW TO MAKE PANGOCCIOLI AT HOME
Before you start, remember to put the chocolate chips in the freezer so they won’t sink into the dough. To prepare the pangoccioli dough you can proceed either by hand or using a stand mixer.
In a bowl pour the lukewarm water and crumble the yeast. Add the honey and the first 100 g of flour. Mix well and let rest for 15 minutes. This is when the magic starts and the yeast activates…
Now add the lukewarm milk, the oil, the sugar, the egg and the vanillin. Mix vigorously and start incorporating the remaining 500 g of flour little by little. When the dough starts to come together, fold in the chocolate chips (better if cold from the freezer!).
Transfer everything to the work surface and knead by hand until smooth. Put it in a bowl, make the classic cross cut (which helps monitor the rise) and cover with plastic wrap and a cloth. Let rise in a warm place for about 2 hours, or until doubled.
Take the dough back and work it for a few minutes. Prepare a baking tray with parchment paper. Tear off pieces of dough and shape them into balls (try to make them all the same size!). Place them on the tray spaced apart, as they will rise again.
Cover with plastic wrap and let rest another 30 minutes. Then bake in a conventional oven at 356°F (180°C) for about 25 minutes. The aroma that will fill the house will be the sign that they’re ready!
Pangoccioli keep very well for 2-3 days stored in a food-grade plastic bag. If you want them to last longer, you can freeze them as soon as they cool: just warm them for a minute in the oven or microwave to make them soft again as if freshly baked.
Recipe Variations
Black and White: Use half dark chocolate chips and half white chocolate chips.
Orange Scented: Add the grated zest of one organic orange for an amazing citrus touch.
Indulgent Heart: Instead of chips, try placing a teaspoon of hazelnut spread in the center of each ball before the second rise.
Useful Tips
Temperature: Milk and water should be lukewarm, not hot! If they’re too hot they will “kill” the yeast, if they’re cold everything slows down.
Surface Shine: To make them glossy like store-bought ones, brush the surface with a mix of milk and a pinch of sugar before baking.
Final Touch: Right after baking, you can brush them with a little water and sugar to keep them extra soft.
Ingredient Notes and Substitutions
The Yeast: If you use dry yeast, mix it directly with the flour, but make sure the honey and lukewarm water are still present to activate it.
The Chocolate: Pro tip: keep the chocolate chips in the freezer for at least 30 minutes before adding them to the dough; this way they won’t melt while handling the warm dough.
The Oil: I use sunflower oil because it’s lighter and makes the rolls softer compared to butter, plus it’s perfect for those looking for a lighter snack.
Why didn’t my pangoccioli rise properly?
Most likely the yeast was expired or the liquids used were too hot. Another reason might be the room temperature: if it’s cold, place the bowl in the turned-off oven with the light on.
Can I use a different flour, like whole wheat?
Yes, but keep in mind that whole wheat flour absorbs more liquid and makes the dough heavier. I recommend using half all-purpose and half whole wheat to maintain softness.
All the chocolate chips sank to the bottom of the rolls, why?
If the dough is too soft or the chips were not properly incorporated during manual kneading, they tend to fall. Make sure to knead well after adding them to distribute them evenly through the “cloud” of dough.
