It’s all about cooking with our children these days but the secret is to make something that can involve kids of all ages. Preparing these sweet chocolate rolls made them happy, proud and at the end eager to dip the fresh-baked Pangoccioli into a frothy cup of milk. Thanks to our dear and sweet friend Rhea who currently lives in Nairobi for passing us this recipe.
🍷Francesca & Marinella🍴
INGREDIENTS for 18 Pangoccioli
Ready in about 5 h 15 min – Preparation: 30 min – Total Rising Time: 4 h 30 min – Baking Time: 15-20 min
130 g milk 130 g water 50 g butter, at RT and cut into pieces 16 g fresh yeast 1 tbsp honey 1 tbsp vanilla extract 300 g all-purpose flour 300 g Manitoba flour 100 g granulated sugar 100 g dark chocolate chips, chilled 1 egg a pinch of salt TO FINISH: 1 egg, lightly beaten
In a bowl mix the two types of flour. In a large glass mix the milk and the water.
To make the poolish: In a bowl combine 100 g of the mixed flour, 100 g of water-milk mixture, and yeast. Mix to obtain a smooth and sticky dough. Cover the bowl and allow to rest for 30 minutes at room temperature. When the poolish is ready to use, it will be doubled in size (see the picture below).
In a stand-mixer’s bowl add the poolish, the remaining mixed flour, the remaining water-milk mixture, and the sugar.
Fit the dough hook to your stand-mixer and knead until you have a nice soft dough. Then add the honey, the egg, the vanilla extract, and the butter. Continue to knead until you obtain a smooth dough. Then add the chocolate chips. Add flour, a tablespoons at the time, if the dough is too sticky. Cover with a cloth and leave in a warm place until it has doubled in size (for about 3 hours).
Transfer the dough to a lightly floured work surface, and divide it in small pieces (about 18). Roll the pieces into balls, cover them, and let them rest for 1 hour.
Preheat the oven to 180°C.
Brush each ball with a lightly beaten egg, and bake for about 15-20 minutes.