The chocolate chip buns are super tasty! Inspired by the famous Mulino Bianco’s ‘pangoccioli’, I tried making them at home, and they were a hit! Of course, they are not the same in softness or taste, but they are a healthy and delicious snack that we moms can easily make at home. The recipe is very simple, the ingredients are easy to find, and most importantly, they are preservative-free.
Here are other snack ideas to prepare
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for sweet pangoccioli buns
- 3 1/4 cups Manitoba flour (or all-purpose flour)
- 3/4 cup milk
- 2/5 cup sugar
- 1/2 cup dark chocolate chips
- 3 tbsp butter (at room temperature)
- 2 tsp compressed yeast
- 1 tsp salt
- 1 egg yolk (for brushing)
Tools
- 1 Food processor Bimby TM31 – TM5 – TM6
- 1 Stand mixer
- 1 Bowl
- Parchment paper
- 1 Baking tray oven tray
Preparation of sweet pangoccioli buns
WITH BIMBY: Put the milk, sugar, and yeast in the bowl, set to 99°F at speed 2 for 1 minute. Add all other ingredients (flour, salt, butter) and knead at Dough setting for 3 minutes. The dough should be soft.
WITHOUT BIMBY: Dissolve the yeast in the milk with the sugar. Pour into the stand mixer bowl and add the flour, salt, and butter pieces. Set to medium-low speed and knead using the hook. Work the dough for about ten minutes.
1 – The dough should be soft and not sticky. Let it rise for 2 hours in a bowl covered with plastic wrap.
2 – After the time has passed, pour the dough onto a lightly floured work surface, then flatten it with your hands and add the chocolate chips.
3 – Now we gently knead trying to incorporate the chocolate chips into the dough.
4 – Divide the dough into 8 or 16 pieces, depending on how large you want them.
5 – Shape into balls and place the dough balls on a baking tray covered with parchment paper and let them rise for 2 hours.
6 – After the time has passed, brush the surface with the beaten yolk, then bake in a preheated static oven at 356°F for 20 minutes.
Once our chocolate chip buns are cooked, let them cool completely.
Notes
We can use all-purpose flour, or half all-purpose flour and half Manitoba flour.
Instead of milk, we can use water or vegetable and/or lactose-free milk.
They keep for a couple of days in a sealed bag in the fridge and then heated before eating. We can also freeze them.
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