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Pangoccioli

In my notebook I jot down recipes for a long time ... what strikes me most today was the turn of pangoccioli of Anna Moroni, are too good! The only thing is that once tasted, I would have liked a little 'softer, so maybe increase a little sugar. Another "fault" that I found was that in the days after they lost a little softness to eat and then I made the sacrifice to add a bit of Nutella:)) If you try them or you have already tried, you tell me if your are soft the next day?

Ingredients:


500 g flour 00 g milk 250 g sugar

50 1 / 2 cube fresh yeast 25 g butter, softened

2
eggs 1 pinch of salt
100 g chocolate chips

Procedimento:

Sciogliere lo zucchero e il lievito nel latte tiepido. Mettere la farina in una ciotola grande, versare il latte e iniziare a impastare.

Quando inizia ad amalgamarsi aggiungere il burro morbido e continuare l'impasto. Infine aggiungere un uovo intero e un tuorlo e lavorare a lungo.

Quando l'impasto risulta liscio e morbido aggiungere le gocce di cioccolato e lavorare per farle penetrare bene nel composto.

Mettere a lievitare almeno 40 minuti coperto e al riparo da correnti d'aria.

Take the dough and form many balls place them on a baking sheet. Cover with a clean cloth and let rise for about 1 hour and a half.

After the time necessary to brush each ball with egg white advanced.

Bake in oven at 180 degrees until golden brown (my pangoccioli were in the oven for 16 minutes).

And here they are, really good!