Pangoccioli
Dive into the delightful world of Pangoccioli, where irresistibly soft dough meets sweet chocolate chips! These kid-friendly treats are a breeze to whip up together and are perfect for stashing in the freezer, ensuring you always have a scrumptious snack on hand for those busy school days. Get ready to indulge in a warm, gooey bite that will make snack time a favorite!
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(5)
- 50g burro morbido (3.5 tbsp)
- 1 uovo
- 1 tuorlo + 2 cucchiai latte per lucidare
- 270g latte (9.53 oz)
- 2 cucchiai latte per lucidare (30 ml)
🫙Pantry Staples(5)
- 150g gocce di cioccolato PICCOLE (5.29 oz)
- 500g farina di tipo 0 o di tipo 1 media forza (4 cup)
- 1 cucchiaio miele (15 ml)
- 50g zucchero (0.25 cup)
- 10g lievito fresco / 4 g secco (0.35 oz)
🧂Spices & Seasonings(1)
- 3g sale (0.11 oz)
👨🍳 Instructions
- 1
First rise: 40 minutes.
- 2
Second rise: 1.5 hours.
- 3
Bake at 180 degrees Celsius in a static oven for 25-30 minutes.
💡 Pro Tips
- ✓Maintain dough temperature at 75-78°F during bulk fermentation because yeast activity doubles every 18°F increase, and pangoccioli dough needs controlled fermentation to develop proper gluten structure without overproofing.technique75-78°F
- ✓Test second rise completion using the poke test - dough should spring back halfway in 3-5 seconds, indicating 80% proof level optimal for pangoccioli's tender crumb.timing3-5 seconds
- ✓Use bread flour with 12-13% protein content for pangoccioli because the higher gluten forms stronger networks that support the chocolate chips without tearing during shaping.ingredient12-13% protein
- ✓Place chocolate chips in freezer for 15 minutes before folding into dough to prevent melting from friction heat, which would streak the dough and compromise texture.technique15 minutes
- ✓Rotate pans 180° halfway through the 25-30 minute bake time to compensate for oven hot spots and ensure even browning of the enriched dough.timing180° rotation
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
Share this recipe
Pangoccioli
Dive into the delightful world of Pangoccioli, where irresistibly soft dough meets sweet chocolate chips! These kid-friendly treats are a breeze to whip up together and are perfect for stashing in the freezer, ensuring you always have a scrumptious snack on hand for those busy school days. Get ready to indulge in a warm, gooey bite that will make snack time a favorite!
📝 Ingredients
Serves 12🥛Dairy & Eggs(5)
- 50g burro morbido (3.5 tbsp)
- 1 uovo
- 1 tuorlo + 2 cucchiai latte per lucidare
- 270g latte (9.53 oz)
- 2 cucchiai latte per lucidare (30 ml)
🫙Pantry Staples(5)
- 150g gocce di cioccolato PICCOLE (5.29 oz)
- 500g farina di tipo 0 o di tipo 1 media forza (4 cup)
- 1 cucchiaio miele (15 ml)
- 50g zucchero (0.25 cup)
- 10g lievito fresco / 4 g secco (0.35 oz)
🧂Spices & Seasonings(1)
- 3g sale (0.11 oz)
👨🍳 Instructions
- 1
First rise: 40 minutes.
- 2
Second rise: 1.5 hours.
- 3
Bake at 180 degrees Celsius in a static oven for 25-30 minutes.
💡 Pro Tips
- ✓Maintain dough temperature at 75-78°F during bulk fermentation because yeast activity doubles every 18°F increase, and pangoccioli dough needs controlled fermentation to develop proper gluten structure without overproofing.technique75-78°F
- ✓Test second rise completion using the poke test - dough should spring back halfway in 3-5 seconds, indicating 80% proof level optimal for pangoccioli's tender crumb.timing3-5 seconds
- ✓Use bread flour with 12-13% protein content for pangoccioli because the higher gluten forms stronger networks that support the chocolate chips without tearing during shaping.ingredient12-13% protein
- ✓Place chocolate chips in freezer for 15 minutes before folding into dough to prevent melting from friction heat, which would streak the dough and compromise texture.technique15 minutes
- ✓Rotate pans 180° halfway through the 25-30 minute bake time to compensate for oven hot spots and ensure even browning of the enriched dough.timing180° rotation