Pangoccioli 14 Steps
Place your chocolate chips in the freezer to make sure they stay cool while you work with them.
In a medium sized bowl, combine water, honey and active dry yeast together, let sit for 10 minutes.
Add 100 grams of flour and let rise for 60 minutes.
After an hour, add the rest of your water, milk, vanilla extract, egg and sugar and whisk until combined.
Add the rest of your flour and salt, until you've formed a sticky dough. Slowly knead in your butter. Knead for about 10 minutes after butter is added.
Once you get a slightly sticky dough, add your cold chocolate chips and combine, folding the chocolate chips into your dough.
Place your dough into a large bowl and cover the bowl with plastic wrap.
Let your dough rise in a warm place for up to 3 hours.
After 3 hours, take your dough from the bowl, fold it over its self twice, cover with the bowl and let rest for 20 minutes. Repeat this once more and begin to divide your dough.
Weight out dough pieces that are about 60 grams each and shape each piece into a small ball.
To form the balls, you can start by pulling the edges towards the centre, turn the seam side down and circle using hands. You can also flatten each piece, roll into a log and roll that log into a 'thicker log' pinch the sides to the bottom.
Line the balls on a parchment lined baking sheet and brush with whisked egg yolk.
Bake at 350°F for 15-20 minutes or until coked through and the tops golden brown.
Place in an airtight container and eat throughout the week or you can freeze and enjoy by reheating in microwave for 25 seconds.