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Italian chocolate buns(Pangoccioli) are soft and fragrant sweet rolls enriched with delicious dark chocolate chips. They are among the most loved snacks adults and children buy in Italy; you can find them on every supermarket shelf. But these homemade ones are not only good, but they are also healthy and genuine because they are made with ingredients chosen by you and, above all, without any gmo. Soft and fragrant, they are the ideal snack at home or school and will be highly appreciated at your children’s parties. Preparing them is relatively easy even if, since it is a leavened product, it is necessary to work the dough properly and respect the right leavening times. To prevent the drops from melting with the heat of your hands or the planetary mixer, you need to keep them in the freezer until use. Otherwise, I assure you that it will be a fun job that will give you great satisfaction from the first taste.

INGREDIENTS TO MAKE PANGOCCIOLI

Flour: All-purpose flour with at least 11% of protein( I use the King Arthur brand).

Sugar: Just regular Granulated sugar.

Eggs: Large room-temperature eggs.

Yeast: Instant or active dry yeast.

Milk: Whole milk.

Butter: Softened, unsalted butter; when I make brioche, I cut unsalted butter into cubes and leave it outside an hour before baking.

Chocolate chips: Dark chocolate chips or milk chocolate chips, depending on your taste. In the alternative, you can also use a dark chocolate bar chopped into small pieces.

Salt: A pinch of kosher salt creates contrast and enhances all the flavor in the recipe.

Vanilla & orange zest: These are optional but pair wonderfully with chocolate.

STEP-BY-STEP INSTRUCTIONS

STEP 1:

In a bowl of a stand mixer fitted with a dough hook, pour flour, eggs, sugar, salt, yeast, and milk.

STEP 2:

Turn on the mixer and knead for 10 minutes at medium speed or until the dough separates from the bowl edges.

STEP 3:

Add the softened butter cut into cubes piece by piece waiting until the previous one is incorporated.

STEP 4:

Continue mixing and adding butter until all the butter is incorporated; scrape down the sides using a rubber spatula.

STEP 5:

Mix at medium-high speed for 10-15 minutes or until the dough looks nice and smooth and passes the windowpane test. Add the chocolate chips and mix again for one minute until well combined.

STEP 6:

Stop the mixer and move the dough into a greased large bowl. Cover with wrap and let proof in a warm place for 1 to 2 hours or until double in size.

STEP 7:

Put your fist in the dough and push down on it to deflate it, and place it in the refrigerator overnight.

STEP 8

Next day, place the dough on a floured working surface and divide it into eight pieces. Each ball should weigh 50 gr. Roll each piece into a tight ball and place it into a baking tray lined with parchment paper.

STEP 9:

Cover with wrap or kitchen cloth and let proof in a warm place for a couple of hours or until doubled in size.

STEP 10:

Brush the loaf with egg wash and bake in a 350°F preheated oven for 15 to 20 minutes, depending on your oven, or until golden.

STEP 11:

Remove the bread from the oven and place it on a wire rack. Brush it with simple syrup to make it nice and shiny.

HOW TO STORE :

Store the bread wrapped in plastic at room temperature for two days or five days in the fridge. This bread also freezes very well, wrap it in plastic and put it in a ziplock bag for up to 3 months. When needed, let it thaw at room temperature the warm it up at 350°F in the oven for 5-7 minutes.

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