Pangoccioli are the classic Italian chocolate chip buns you’ll find in bakeries across Italy. Soft, slightly sweet, and packed with gooey chocolate chips, these treats are a perfect breakfast or afternoon snack. Their light and fluffy texture comes from the special Tangzhong method, which keeps them incredibly soft and moist for longer.
This recipe is easy to follow and uses a milk roux to create that irresistible softness, while the addition of vanilla and honey adds depth and flavor. If you’ve always wanted to make these delicious buns at home, now is your chance to learn the authentic Italian method!
What Are Pangoccioli?
Pangoccioli are Italian chocolate chip buns that have a unique soft and fluffy texture, thanks to the Tangzhong method. This technique involves creating a milk roux (known as Tangzhong), which helps the dough retain moisture and stay fresh for longer. The buns are filled with chocolate chips and flavored with vanilla and honey, making them a sweet, comforting treat.
Cooking Tips
- Tangzhong method is key for super soft, fluffy buns.
- Let the dough rise slowly and gently to maintain softness.
- You can add cinnamon, orange zest, or even a few more chocolate chips for extra flavor.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute with bread flour for a chewier texture.
Can I use dried yeast instead of fresh yeast?
Yes, use about half the amount of dried yeast compared to fresh yeast.
How do I store these buns?
Keep the pangoccioli in an airtight container for up to 3 days. They stay soft thanks to the Tangzhong.
Can I freeze these?
Yes, you can freeze the uncooked dough balls. Simply freeze them on a tray and transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
How to Store
Store the pangoccioli in an airtight container at room temperature for up to 3 days.
How to Freeze
You can freeze uncooked pangoccioli (before baking) for up to 1 month. When ready, bake straight from the freezer, adding a few minutes to the bake time.
Ingredients
How to Make Soft and Fluffy Pangoccioli
In a small saucepan, combine the flour and milk.
Whisk together until smooth and heat over medium heat. Stir continuously until it thickens and reaches around 65°C (149°F), or until it turns into a creamy consistency.
Let it cool completely before using.
Step 1: Prepare the Tangzhong
In a small saucepan, combine the flour and milk.
Whisk together until smooth and heat over medium heat. Stir continuously until it thickens and reaches around 65°C (149°F), or until it turns into a creamy consistency.
Let it cool completely before using.
Step 2: Make the Dough
In a stand mixer, combine the flour, Tangzhong, milk, yeast, and eggs.
Mix until the dough comes together and becomes smooth.
Once the dough has come together, gradually add the sugar in small amounts, followed by the salt.
Mix until fully incorporated.
Step 3: Add the Butter
Add the butter to the dough in 2-3 additions, making sure it’s absorbed before adding more.
Mix until smooth and elastic. Let the dough rest for 5 minutes.
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In a stand mixer, combine the flour, Tangzhong, milk, yeast, and eggs.
Mix until the dough comes together and becomes smooth.
Once the dough has come together, gradually add the sugar in small amounts, followed by the salt.
Mix until fully incorporated.
Step 4: Add Chocolate Chips
Add the chocolate chips to the dough and gently mix them in at low speed for about 2-3 minutes to evenly distribute the chips.
If you like, chill the chocolate chips in the freezer for at least an hour to prevent them from melting too much in the dough.
Add the butter to the dough in 2-3 additions, making sure it’s absorbed before adding more.
Mix until smooth and elastic. Let the dough rest for 5 minutes.
Step 5: First Rise
Cover the dough and let it rise until doubled in size, about 1 to 1.5 hours.
Once risen, gently deflate the dough by giving it a few folds.
Step 6: Shape the Pangoccioli
Divide the dough into 80g portions. Shape each portion into a small ball and place it on a baking tray lined with parchment paper.
Let the rolls rise for at least another hour.
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Add the chocolate chips to the dough and gently mix them in at low speed for about 2-3 minutes to evenly distribute the chips.
If you like, chill the chocolate chips in the freezer for at least an hour to prevent them from melting too much in the dough.
Step 7: Brush and Bake
Brush the pangoccioli with the 40g milk.
Bake in a preheated oven at 180°C (356°F) for about 15 minutes, or until golden brown.
Cover the dough and let it rise until doubled in size, about 1 to 1.5 hours.
Once risen, gently deflate the dough by giving it a few folds.
Step 8: Glaze (Optional)
If you like, brush the warm buns with melted butter for a shiny finish.
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