Start by mixing the lukewarm milk, sugar and crumbled yeast until the sugar and yeast dissolve.
Add the egg and mix.
Add the vanilla flavoring and the flours; mix first with a spoon and then with your hands.
When the dough starts to come together, add the salt.
Knead for a couple of minutes, then add the soft butter and incorporate it by kneading with your hands.
When the butter has been absorbed, cover the dough with a kitchen cloth and let rest for 15-20 minutes (the dough will be a little rough and sticky).
Do a few sets of folds and form a ball.
Let rise in a warm, dry place for a couple of hours, until doubled (or more) in volume.
Take the dough back, deflate it and spread it on the work surface with your hands.
Add the chocolate chips, do some folds to incorporate them and form a ball again.
Divide the dough into 40-50 g portions and form balls.
Place the balls in muffin tins and let rest for about an hour.
Brush the pangoccioli with the egg and milk mixture.
Preheat the static oven to 175°C and bake for about 15-18 minutes (if they brown too much, cover with aluminum foil for the last few minutes).
Muffin tins
Piping bag
Kitchen towel
Static oven
Bowl and spoon
Servings indicated for about 12 pieces of 40-50 g each. Preparation times include rising times; adjust the amounts of milk/egg for brushing as needed.
Italia, Toscana
Remove from the oven and immediately brush the surface with milk, repeating the brushing a second time once the first has been absorbed to obtain a glossy finish.
Once cooled, poke the surface of the brioches with the tip of a knife and fill with Nutella using a piping bag.
| Energy (kcal) | 298 |
| Carbohydrates (g) | 45.42 |
| of which Sugars (g) | 11.74 |
| Fat (g) | 10.07 |
| of which Saturates (g) | 5.63 |
| Protein (g) | 8.05 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.07 |
