Imported from TikTok

Perfect Pangoccioli

Name: Perfect Pangoccioli
Prep time: 35 min
Cook time: 13 min
Total time: 198 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 90 ml Milk (For the dough); 10 ml Water; 100 g Type 0 flour (12.5 g protein); 110 g Manitoba flour (14 g protein); 6 g Fresh yeast; 25 g Sugar; 0.5 Egg (25 g; beaten. Part of it is used for brushing together with an equal weight of milk; the quantity of the mixture is not specified); 1 Egg yolk (17 g; beaten); 6 g Salt; 32 g Bavarian butter (Soft, for the dough; additional quantity for brushing after baking not specified; also grease the bowl used for proofing); 55 g Chocolate chips (Chilled in the refrigerator); Milk (For brushing; equal in weight to the egg in the mixture); Egg (For brushing; equal in weight to the milk in the mixture); Butter (For brushing immediately after baking; the bowl used for proofing must also be buttered)

Recipe by @chiara_licata_ @chiara_licata_ · TikTok

Imported by Bianca Mauri on SeeMeCook

Soft Italian brioche rolls enriched with chocolate chips. The leavened dough is brushed with milk and egg, baked in a fan-assisted oven, and brushed with butter immediately after baking.

5 servings198 minItalian

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Ingredients

90 ml Milk (For the dough)
10 ml Water
100 g Type 0 flour (12.5 g protein)
110 g Manitoba flour (14 g protein)
6 g Fresh yeast
25 g Sugar
0.5 Egg (25 g; beaten. Part of it is used for brushing together with an equal weight of milk; the quantity of the mixture is not specified)
1 Egg yolk (17 g; beaten)
6 g Salt
32 g Bavarian butter (Soft, for the dough; additional quantity for brushing after baking not specified; also grease the bowl used for proofing)
55 g Chocolate chips (Chilled in the refrigerator)
Milk (For brushing; equal in weight to the egg in the mixture)
Egg (For brushing; equal in weight to the milk in the mixture)
Butter (For brushing immediately after baking; the bowl used for proofing must also be buttered)

Steps

1
Dissolve the yeast in the milk and pour the mixture into the flours.
2
Add the beaten egg and egg yolk, then knead at medium speed for a few minutes.
3
Add the sugar and water and knead until the dough develops strength.
4
Add the salt and allow it to be thoroughly absorbed into the dough.
5
Gradually incorporate the softened butter, continuing to knead for at least 5 minutes; perform the windowpane test to check the dough's development.
6
Gradually add the refrigerator-chilled chocolate chips and incorporate them at low speed for 1 minute.
7
Shape the dough into a smooth ball. Place it in a buttered bowl, cover it, and let it rise until doubled in size, about 2 hours.
8
Transfer the dough to a work surface and divide it into 5 pieces of about 95 g each.
9
Shape smooth balls with a light rounding motion, without tightening them too much.
10
Arrange the rolls on a baking sheet lined with parchment paper and flatten them slightly.
11
Cover and let them rise again until doubled in size, about 90 minutes.
12
Beat the milk and an equal weight of egg to prepare the brushing mixture, without assuming an amount beyond what is needed.
13
Brush the pangoccioli with the milk and egg mixture.
14
Bake in a preheated fan-assisted oven at 160 °C for 13 minutes, in the center of the oven.
15
Immediately after removing them from the oven, brush the pangoccioli with butter.

Notes

The description indicates an initial rise of about 2 hours and a baking time of 13 minutes; the transcript instead mentions about one and a half hours for each rise and 12 minutes of baking. The times in the description were followed as the primary source. The quantity of the brushing mixture and the final butter is not specified. The stated weight of the 5 pieces (95 g each) does not exactly match the total weight of the ingredients.