The pan girella with chocolate chips are delightful egg-free yeasted pastries, perfect for any time of day, for an afternoon snack or a special breakfast. Their aroma and texture will win you over at the first bite! A soft yeasted dough rolled around a creamy butter-and-sugar filling, enriched with indulgent dark chocolate chips. They will even make you forget the lack of eggs! If you prefer, you can also flavor the filling with ground cinnamon. Below, let’s see together how to prepare our egg-free pan girella with dark chocolate chips:
More egg-free dessert recipes:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 4 Hours
- Portions: 20
- Cooking methods: Oven
Ingredients
- 3/4 cup all-purpose flour (type 0)
- 7 tbsp warm water
- 1 tsp fresh yeast (approximately 10 g)
- 2 tsp honey
- the pre-dough
- 3 7/8 cups all-purpose flour
- 1/3 cup water
- 6 2/3 tbsp milk
- 6 1/2 tbsp sugar
- 2 tsp salt
- 1/4 cup vegetable (neutral) oil
- vanilla extract
- 7 tbsp softened butter
- 6 1/2 tbsp sugar (for the filling)
- 3.5 oz dark chocolate chips (about 1/2 cup)
Steps
Prepare the starter (poolish) by mixing in a bowl the sifted flour with the yeast dissolved in warm water and the honey. Cover and let the mixture rest for 45 minutes.
When bubbles appear on the surface, add the pre-dough into a bowl with the sugar, the flour, the milk and the water.
Also pour in the oil and the vanilla extract and work all the ingredients until you obtain a smooth and homogeneous dough. Finally incorporate the salt. Shape into a ball and place it in a lightly oiled bowl.
Cover and let rise in a warm place for about 2–3 hours, or until doubled in size. Meanwhile, mix the softened butter with the sugar until you obtain a smooth cream for the filling.
Once the dough has risen, roll it out on a floured surface into a rectangle about 0.5 cm thick (about 3/16 inch). Spread the butter-and-sugar cream evenly over the rolled dough and distribute the chocolate chips over the entire surface.
Roll the dough from the shorter side to form a cylinder. Cut the roll into slices about 2 cm thick (about 3/4 inch) and place them on a baking sheet lined with parchment paper, leaving some space between them.
Apply a light pressure on each swirl to slightly flatten them, and let them rise for one hour. Then preheat the oven to 338°F and bake for about 25 minutes, or until evenly golden.
Remove the egg-free pan girella with chocolate chips from the oven and let them cool on a wire rack before serving.
Enjoy and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
