Pangoccioli (Italian Chocolate Chip Milk Buns)
Homemade pangoccioli, the soft Italian chocolate buns kids love! Fluffy milk buns made with an easy brioche dough, perfect for school snacks.
Serving: 12
Calories: 285kcal
Ingredients
For the dough
- 500 g bread flour, 4 cups
- 50 g granulated sugar, ¼ cup
- 3 g fine salt, ½ teaspoon
- 10 g fresh yeast, or 4 g / 1 ¼ teaspoons instant dry yeast
- 270 g whole milk, lukewarm (1 cup + 2 tablespoons)
- 1 large egg, at room temperature
- 50 g unsalted butter, softened and cubed (3 ½ tablespoons)
- 150 g mini chocolate chips, 1 cup
For the topping
- 1 egg yolk
- 1½ tablespoons milk
- powdered sugar, for dusting (optional)
Instructions
- Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook. If you're using dry yeast, add it now.
- Whisk the fresh yeast into the lukewarm milk until dissolved. Pour it into the bowl with the egg and knead on medium-low speed for 5 minutes.
- Add the softened butter a few cubes at a time and knead for 5 more minutes, until the dough is smooth and elastic.
- Tip the dough onto the counter and flatten it with your hands. Sprinkle the chocolate chips on top, then fold and knead until they're spread evenly.
- Put the dough back in the bowl, cover and let it rise in a warm spot for 40 minutes.
- Divide the dough into 12 equal pieces (about 90 g each) and shape into smooth balls. Place them on a baking tray lined with parchment paper.
- Cover with a kitchen towel and let rise for 1 hour 30 minutes, until puffy and almost doubled in size.
- Preheat the oven to 160°C (320°F) with the fan on. Whisk the egg yolk with the milk and gently brush it over the buns.
- Bake for 15 minutes, or until golden. Let cool on a wire rack, then dust with powdered sugar if you like.
Notes
- Oven: 160°C fan is the same as 180°C (350°F) in a conventional oven without fan.
- Dry yeast: use 4 g (1 ¼ teaspoons) instant dry yeast and mix it straight into the flour.
- Flour: in Italy, use tipo 0 or tipo 1 medium-strength flour. All-purpose flour also works, but the buns will be a little less fluffy.
- Chocolate chips: mini chips work best. Chill them in the freezer for 10–15 minutes so they don't melt while you knead.
- Make ahead: shape the buns, cover and refrigerate overnight. Leave them at room temperature for 1–2 hours before brushing and baking.
- Storage: keep in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.
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Nutrition
Serving: 1bun | Calories: 285kcal | Carbohydrates: 44g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 122mg | Potassium: 91mg | Fiber: 1g | Sugar: 13g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.