Pangoccioli

30 mins Prep Time

20 mins Cook Time

Written By

Nadia Boachie

Pangoccioli are sweet little Italian chocolate chip bread rolls. They are frequently sold in grocery shops and bakeries in Italy, but these are absolutely phenomenal homemade. Traditionally they are made with Manitoba flour, a 'strong' flour, but I used all-purpose flour for this recipe and it turned out amazingly. You can replace all-purpose flour with bread flour if you want a dough with better gluten formation. When you think of pangoccioli, think of soft pillowy balls of goodness with the perfect distribution of dark chocolate chips. They have a signature golden top because of the egg yolk finish that goes over the buns before baking. Like most recipes I make, I love it when baked goods freeze well and these are basically fresh-out-the-oven when pulled out of the freezer and reheated. Try this recipe out if you want a sweet treat that goes perfectly well with a mug of steamed milk, coffee or hot chocolate.

Ingredients

Pangoccioli

570 grams all-purpose flour
125 mL water
125 grams milk
1 teaspoon vanilla
125 grams granulated sugar
125 grams dark chocolate chips
1 egg, plus egg yolk for brushing
50 grams unsalted butter
10 grams salt
10 grams honey
9 grams active dry yeast
Egg yolk, for egg wash

Directions

Pangoccioli

14 Steps

Step 1

Place your chocolate chips in the freezer to make sure they stay cool while you work with them.
Step 2

In a medium sized bowl, combine water, honey and active dry yeast together, let sit for 10 minutes.
Step 3

Add 100 grams of flour and let rise for 60 minutes.
Step 4

After an hour, add the rest of your water, milk, vanilla extract, egg and sugar and whisk until combined.
Step 5

Add the rest of your flour and salt, until you've formed a sticky dough. Slowly knead in your butter. Knead for about 10 minutes after butter is added.
Step 6

Once you get a slightly sticky dough, add your cold chocolate chips and combine, folding the chocolate chips into your dough.
Step 7

Place your dough into a large bowl and cover the bowl with plastic wrap.
Step 8

Let your dough rise in a warm place for up to 3 hours.
Step 9

After 3 hours, take your dough from the bowl, fold it over its self twice, cover with the bowl and let rest for 20 minutes. Repeat this once more and begin to divide your dough.
Step 10

Weight out dough pieces that are about 60 grams each and shape each piece into a small ball.
Step 11

To form the balls, you can start by pulling the edges towards the centre, turn the seam side down and circle using hands. You can also flatten each piece, roll into a log and roll that log into a 'thicker log' pinch the sides to the bottom.
Step 12

Line the balls on a parchment lined baking sheet and brush with whisked egg yolk.
Step 13

Bake at 350°F for 15-20 minutes or until coked through and the tops golden brown.
Step 14

Place in an airtight container and eat throughout the week or you can freeze and enjoy by reheating in microwave for 25 seconds.