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Italian Chocolate Chip Buns (Pangoccioli)

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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 3 hours
Servings: 10 buns
Course: Breakfast, Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

  • For the dough:
  • 280 g all-purpose flour 2 cups
  • 110 g milk ½ cup
  • 20 g butter softened (1 tbsp + 1 tsp)
  • 20 g honey 1 tbsp
  • 1 egg
  • 50 g sugar ¼ cup
  • 80 g chocolate chips ½ cup
  • 1 tsp vanilla extract
  • 4 g dry yeast 1 tsp
  • For the water roux:
  • 20 g flour 2 tbsp
  • 100 g milk ⅓ cup + 1 tbsp
  • For the egg wash:
  • 1 egg
  • 1 tbsp milk

Method
 

  1. Instructions
  2. Place the chocolate chips in the freezer.
  3. 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.
  4. In a bowl, mix yeast, warm milk, and honey. Add in the cooled roux, sugar, egg, and vanilla. Whisk to combine.
  5. Add ⅓ of the flour and whisk until smooth. Add another ⅓ of the flour and stir with a spoon.
  6. Transfer the dough to a work surface, add the remaining flour and soft butter, and knead until mostly combined.
  7. Add cold chocolate chips and continue folding the dough until fully incorporated.
  8. If sticky, let the dough rest for 10–15 minutes, then knead again until smooth.
  9. Place dough in a bowl, cover with plastic wrap, and let rise for 2 hours in a warm spot.
  10. Transfer dough to a floured surface, shape into a log, and divide into 10 equal pieces (~60 g each).
  11. Shape each piece into a bun by folding and rolling until smooth.
  12. Place buns on a parchment-lined baking tray, cover with a clean cloth, and let rise for 1 more hour.
  13. Preheat oven to 350°F (180°C).
  14. Beat 1 egg with 1 tbsp milk and brush over the buns.
  15. Bake for 15–20 minutes, or until golden brown.
  16. Let cool and enjoy!