Sicilian Chocolate Chip Buns
Sicilian Chocolate Chip Buns
Soft and much appreciated, Sicilian Chocolate Chips Buns are also called Pangoccioli can be found in all Sicilian pastry shops.
Let's find out the recipe!
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[instagram-feed feed=1]When it comes to breakfast, in Sicily we have endless suggestions to dare. Just enter a pastry shop or a bakery to be spoiled for choice, with many products just waiting to be tasted. A real must for breakfast are the Sicilian Buns, which the chocolate chips give an extra "twist" to the traditional brioche. Very soft and delicious, they are good for any time of day when you want to give yourself a little break. With this recipe you will discover all the secrets to preparing perfect brioches. You can also fill them with ice cream or hazelnut cream, if you really want to go overboard!
I remember buying these 5 pcs for 1 euro. This was basically every kid's lunch meal!
This is a very easy recipe you can follow and be sure you're gonna love it!
- 80 g water
- 80 g Manitoba flour or High Gluten Flour
- 1 g dry or fresh yeast
- 170 g Manitoba flour or High Gluten Flour
- 57 water
- 1 g dry yeast
- 30 g sugar
- 25 g lard or butter
- 5 g salt
- 40 g chocolate chips
- 1 1 beaten egg to brush
Start by placing the lukewarm water, yeast and flour in a bowl and mix to create a kind of batter.
Leave to rise in the fridge or room temperature for 2/3 hours. Covered with plastic wrap and pinched holes. This way will help for a boost in the leavening phase but also in terms of shelf life. This is also called "polish". IMG_7332
- Instructions for the dough:
In another bowl or in a stand mixer bowl, add the sifted flour, polish, sugar and little by little the water with yeast and mix. You will notice that the dough will tend to dry sooner because the polish helps us in the formation of gluten.
Add the cold chocolate chips, salt and melted or soft lard.
Knead for five minutes and transfer over the counter and knead the dough a little with your hands. Create a uniform ball and cover to rest for 10/15 minutes to let the gluten relax.
Resume kneading briefly for 1 minute or 2.
Leave covered to rest for 30 minutes.
Form small balls of 80gr each in circular motions.
Place them on a baking tray with parchment paper and let them rise for an hour and a half in the oven off with the light on.
Brush with beaten egg and bake in preheated oven at 400F for 8 to 10 minutes.
Always check on them.
Leave to cool down.
You can dust your Sicilian Buns with powdered sugar on top for eextra but it’s totally optional.
Enjoy!
