Can I be honest? I have never tasted the famous Pan Goccioli from Mulino Bianco that inspired this recipe. Yes I know, I'm sorry but I was more fond of crostatine and chocolate saccottini. Why then did I want to replicate them? To overcome my aversion to leavened products, alas, any baked product I tried has always given me a hard time and so I took Pan Goccioli as a challenge to overcome the trauma of the chocolate babka that I had to do all over again 4 times. After several unsuccessful attempts in the preparation of bread, pizza and others, finally a satisfaction! I don't know if they are similar to the commercial ones, but my sweet buns are very yummy, soft and fragrant, a joy to dip them in coffee in the morning! These doses made a big yield, there are only two of us in the house so I baked them all and stored them in the freezer to defrost when necessary. The buns are delicious even enjoyed simple but I recommend, if you like, to fill them with jam or spreadable cream of your choice, a great idea is to heat them for a few seconds in the microwave to enjoy them as freshly baked.
Tips
It is very important that milk, water, eggs and butter are at room temperature. I recommend cutting the butter into cubes and keeping it out of the fridge for at least 25-30 minutes before incorporating it to the dough.
Knead for a long time so that the yeast is well activated and incorporate the butter one cube at a time.
Cover the bowl of dough with a thick blanket during the first proofing. This way the blanket will always keep it warm and the yeast will do its job.
Happy baking!
Recipe
Preparation time 5 hours and 40 minutes
Baking time 20 minutes
Servings 15-17 Pan Goccioli
Ingredients
YEAST
100 gr of plain flour
100 ml of milk
1 tbsp of honey
1 bag of dry yeast
DOUGH
150 gr of plain flour
250 gr of manitoba flour
130 ml of water
20 ml of milk
1 whole egg
100 gr of sugar
60 gr of soft butter
100 gr of dark chocolate chips
Orange aroma q.s.
1 pinch of salt
TO FINISH
1 egg yolk
1 tbsp of milk
Method
First things first, put the chocolate chips in a container with a lid and leave in the freezer until use. Cut the butter into cubes and leave out of the fridge 30 minutes before starting
FOR THE YEAST 1. In a bowl, add plain flour, milk, yeast, honey and mix well with a whisk. Cover with cling film and leave to rise in a warm place for 40 minutes
FOR THE DOUGH
1. Add water, milk, egg to the yeast mixture and mix with a whisk. Add sugar and orange aroma, mix again
2. With the help of a stand mixer with a kneading hook, incorporate the two flours a little at a time, kneading at low speed
3. Add the butter one cube at a time waiting for each cube to be well incorporated before proceeding with the next, knead until the mixture comes off the edges. Finally add the salt
4. When the dough is shiny, elastic and strung, add the chocolate chips and knead briefly to incorporate
5. Transfer the dough to the work surface and form a smooth and shiny ball, shaping it with cupped hands (pirlatura). Lightly butter a bowl and place the dough in it, covering it with cling film, wrap everything with a blanket and leave to rise in a warm place for three hours
6. Turn the leavened dough onto the floured work surface, let it rest for ten minutes, then cut 60g balls, placing them apart from each other on a baking sheet covered with parchment paper. Leave to rise for another two hours in a closed oven
7. After the last leavening, briefly beat the egg yolk with the milk and brush the surface of the buns, bake in a preheated static oven at 180 ° for about 20 minutes. The surface of the Pan Goccioli must be golden brown, let it cool
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