Pangoccioli
Soft chocolate chip brioche buns. They have a very thin crust on the outside but are fluffy on the inside. A typical italian snack!
Ingredients
- 130 g chocolate chips frozen!
- 500 g flour
- 115 g sugar
- 220 ml whole milk
- 1 egg
- 1 egg yolk
- 16 g fresh yeast or 2½ tsp dry active yeast
- zest of 1 orange
- 1 tsp honey
- 80 g butter room temperature and cubed
- egg & milk for the egg wash
Instructions
- Before anything put your chocolate chips in the freezer.
- In a stand mixer fitted with the dough hook, add the flour and sugar. Mix until combined.
- Add the milk, egg, egg yolk, yeast, orange zest and honey. Mix on low speed until the dough is well combined.
- With the mixer still running on low speed add the butter one cube at a time. Continue to mix until the dough is smooth and does not stick to the sides of the bowl.
- Mix in the chocolate chips.
- Transfer the dough to a clean bowl and cover it with plastic wrap. Let it rise at room temperature until it doubles in size (2-3 hours).
- Divide the dough into pieces that weigh about 60g each. Shape each piece into a bun, keeping the bun in between your palm and the work surface to create tension on the outside of the bun. This guy gives a good explanation here:
- Put the buns on a parchment lined baking sheet keeping a good distance between them. Cover them with a clean dish towel and let them rise again for 1-1½ hours.
- Whisk together 1 egg and a tbsp of milk. Brush each bun with the wash and bake at 350°F for about 15 minutes or until nicely golden on top.
- They stay good for a couple days in an air tight container. You can also freeze them individually and let them thaw at room temperature when you want one!