Pangoccioli
Sweet treats for breakfast!

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Pangoccioli

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Ingredients

300 g Plain flour
200 g Semolina flour
230 ml Whole milk
140 g Chocolate drops
80 g Butter
120 g Caster sugar
1 Egg
2 Egg yolks
7 g Instant dried yeast
1/2 Vanilla pod
1 tsp Salt
1 tsp Honey
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Ingredients

Directions

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Start by preparing the chocolate drops. Put them inside a bowl, cover it with cling film and place it in the freezer until you need it. In a bowl, add the two flours, sugar, yeast, honey, egg, vanilla seeds and yolk. Start the kitchen machine on low speed and slowly add the milk.

When you’ve got a homogeneous mixture, use the hook to knead the dough and add the soft butter. Add the salt at the end. Knead for about 10 minutes or until the dough looks like a smooth, elastic compound and starts to cling to the hook. Transfer to a bowl, cover with cling film and let it rise on a warm spot for at least 2-3 hours or until doubling.

Take the dough and put it back into the bowl of the kitchen machine. Work it gently but quickly with the chocolate drops.

Preheat the oven at 180°C.

Turn the dough out on a slightly floured work space and work it with your hands. Split the dough in balls of 60 g each. You should have about 20. Work briefly with your hands, close the base well, and place them well spaced on two oven trays with baking paper. Let them rise for an hour and a half, covered with a towel. When they are ready, give them a light brush with the yolk beaten together with the milk.

Bake them in the oven for about 15 minutes.

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