Very soft Pangoccioli perfect for breakfast or a snack for adults and children.
Step 1 of 7: Pour the flour into the stand mixer fitted with the paddle or K attachment, gradually add the milk with the dissolved yeast, then add the sugar and honey.
Step 2 of 7: Add the salt and water, then replace the paddle with the dough hook and add the egg and oil.
Step 3 of 7: Once well absorbed, add the dark chocolate chips and mix gently.
Step 4 of 7: Transfer the dough to a bowl, cover and let rest for 15 minutes.
Step 5 of 7: Fold the dough to form a round shape, cover and let rise until doubled in volume.
Step 6 of 7: Divide the dough into portions, shape them into rounds and let them rise for another 2 hours.
Recipe by
Portion: the weight of the ingredients divided by 5 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
Step 7 of 7: Brush the surface with milk and egg and bake in a preheated oven at 200°C for about 15 minutes.
| Average values | Per serving113 g · 1 of 5 | Per 100 g |
|---|---|---|
| Energy | 1,388 kJ332 kcal | 1,228 kJ294 kcal |
| Fat | 10.85 g | 9.6 g |
| of which saturated fatty acids | 3.82 g | 3.38 g |
| Carbohydrates | 53.03 g | 46.93 g |
| of which sugars | 17.89 g | 15.83 g |
| Fibre | 2.25 g | 1.99 g |
| Protein | 7.72 g | 6.83 g |
| Salt | 0.43 g | 0.38 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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