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Pangoccioli

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Ingredients

Adjust Servings:
300 gr Manitoba flour Caputo
200 gr plain flour
230 ml milk
120 gr sugar
80 gr butter
2 eggs
1 teaspoon salt
1 teaspoon honey
160 gr chocolate drops
7 gr dry yeast
To brush
1 egg yolk
a little bit milk

Nutritional information

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Pangoccioli

Cuisine:
  • Serves 15
  • Medium

Ingredients

  • To brush

Directions

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Sweet rolls with chocolate chips. So soft and fragrant … they will make your breakfast unforgettable!

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Steps

1
Done

To prepare Pangoccioli, start with a trick, collect the chocolate chips in a bowl, cover with plastic wrap and place in the fridge, until needed.
In the mixer bowl, pour two flours, sugar, yeast,honey, eggs. Star to mix at low speed and add milk flush.
When you obtained a homogeneous mixture, add the soft butter little by little, waiting for it to be completely incorporated before adding more. In the end add salt. Knead for about 10 minutes, you will have obtained a smooth, elastic compound and cloning to the hook. Transfer to a bowl, cover with cling film and let risen the oven off for at least 3 hours or until doubled.
Take the dough and add chocolate chips, work it gently but quickly.
Turn the dough on a floured surface and work it with your hands bringing the sides towards the bottom center. With the help of a knife divide the dough into many 60 g balls.
Work them briefly with your hands, close the base well, and place them on two tray .
Let your Pangoccioli rise 1 hour for brush them with beaten egg yolk and milk.
Bake them in the preheated oven at 180 degrees for about 15 minutes, checking the cooking with a toothpick.
Remove from the oven, let cool and serve for your breakfast.

Annapaola

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