Soft, fluffy, and studded with melty chocolate chips, pangoccioli are a beloved Italian treat—like a cross between a brioche bun and a chocolate-studded cloud.
Think of them as a brioche bun with little pockets of melty chocolate. They are a childhood favourite in Italy (and still are a favourite mine to this day), often sold in most supermarkets or bakeries around Italy. But honestly, nothing beats making them at home, watching the dough rise, smelling the fresh baked aroma filling your kitchen and than taking that firms warm and pillowy soft bite.
What makes this version extra special and extra soft is the water-roux method, also called tangzhong (don’t worry, it’s much simpler than it sounds!). It’s just a simple step of cooking a bit of flour and water into a pste before mixing it into the dough, but it works wonders. It makes the dough extra tender and helps making these incredibly soft buns stay fluffy for days.
Perfect for a cozy breakfast with a glass of milk or coffee, slipped into a lunchbox or enjoyed as an afternoon “merenda” (the italian version of afternoon snack).
Ingredients You’ll Need
- All-purpose flour
- Milk
- Water
- Butter
- Sugar
- Dry yeast
- Salt
- Vanilla extract
- Chocolate chips
Tips
- Make a water roux which is a simple paste made by cooking flour with milk until thick (follow instructions below). This simple step makes the buns extra soft, fluffy, and helps them stay fresh longer. It only takes a few minutes and makes a big difference!
- Freezing the chocolate chips helps prevent them from melting into the dough while kneading.
- Make sure your butter is soft but not melted, so it blends easily into the dough.
Storage
Store pangoccioli in an airtight container at room temperature for up to 3 days. Thanks to the water roux, they stay surprisingly soft and fluffy! For longer storage, freeze them once cooled and reheat gently in the oven or microwave before serving. Avoid refrigerating as it can dry them out.
Variations
- Orange twist: Add a bit of orange zest to the dough for a fresh, citrusy aroma.
- Mini pangoccioli: Shape them into smaller balls for bite-sized treats perfect for little hands or party platters (adjust baking time for smaller buns).
- Nutty pangoccioli: Fold in chopped hazelnuts, almonds, or walnuts along with the chocolate chips for added crunch and flavor.
- Cinnamon swirl: Add a dash of ground cinnamon or mixed spice to the dough for a warm, cozy twist that pairs beautifully with the chocolate.
Featured Kitchen Tools
- Saucepan Set
- Click here to see all my favourite kitchen tools — from my go-to mixer to baking essential.
Italian Chocolate Chip Buns (Pangoccioli)
Ingredients
Method
- Instructions
- Place the chocolate chips in the freezer.
- In a small saucepan, heat milk and flour for the roux over medium heat, stirring until it thickens into a paste (about 5 minutes). Let it cool.
- In a bowl, mix yeast, warm milk, and honey. Add in the cooled roux, sugar, egg, and vanilla. Whisk to combine.
- Add ⅓ of the flour and whisk until smooth. Add another ⅓ of the flour and stir with a spoon.
- Transfer the dough to a clean work surface, add the remaining flour and soft butter, and knead until mostly combined.
- Add cold chocolate chips and continue folding the dough until well incorporated.
- If sticky, let the dough rest for 10–15 minutes, then knead again until smooth.
- Place dough in a bowl, cover with plastic wrap, and let rise for 2 hours in a warm spot.
- Transfer dough to a floured surface, shape into a log, and divide into 10 equal pieces (~60 g each).
- Shape each piece into a bun by folding and rolling until smooth.
- Place buns on a parchment-lined baking tray, cover with a clean cloth, and let rise for 1 more hour.
- Preheat oven to 350°F (180°C).
- Whisk 1 egg with 1 tbsp milk and brush over the buns for a perfect golden look.
- Bake for 15–20 minutes, or until golden brown.
- Let cool and enjoy!
This post contains affiliate links. I may earn a small commission if you purchase through them, at no extra cost to you.
