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Pan Goccioli Thermomix

Pan Goccioli Thermomix

Recipe Pan Goccioli Thermomix by of 01-10-2013 [Updated on 03-09-2018]

You know those little fluffy buns full of delicious dark chocolate chips? From today you can prepare them comfortably with your Thermomix, discovering that you will be able to make them much tastier than the packaged ones that are on the market. The long times of this recipe concern only the leavening, for the rest the preparation is quite easy as well as simple.

Method

How to make pan drips

Put the chocolate chips in the freezer.
Prepare a leaven by putting honey, milk, water, yeast and enough flour in the jug to obtain a thick mixture. 1 min. speed 3
Let it rise until the leaven becomes quite swollen.
Add the remaining flour, sugar, vanilla and softened butter cut into chunks

Knead the dough 3 min. speed Spike until it forms a very soft but not sticky dough, put in a bowl and let it rise for 2 hours

Now add the chocolate chips and work the dough until it is evenly distributed

Now make balls that you are going to put on a baking sheet, spacing them a little from each other.
Brush with a little water and milk and let the pan drips rise for 1 hour

Brush again with water and milk and bake in a preheated oven at 180 °

Cook the pan drips for 15 minutes or until golden brown.

As soon as they come out of the oven, brush again with milk and water, leave to cool and serve


Thermomix ® recipes

You can replace the chocolate chips with raisins and pine nuts, or you can make sweet rolls and then stuff them with jam or Nutella.

This recipe was provided by a Thermomix ® User and therefore has not been tested by Vorwerk. Vorwerk assumes no responsibility, in particular, with regard to quantity and execution and invites you to observe the instructions for using the appliance and its accessories as well as those on safety, described in our instruction manual.


Pan drips with the Thermomix

The pan goccioli have now become a classic among sweets, especially among those designed for breakfast. They are sweet rolls, very soft enriched with delicious chocolate chips, hence their name derives from this.

Thanks to the trusty Thermomix we can make them by ourselves, in a home version that has nothing to envy to the & ldquooriginal & rdquo, they are soft, tasty and above all genuine.

As you can see among the ingredients there are only 25 grams of butter, the softness is given by the milk and the leavening. If you are on a diet you can make the version without chocolate drops and then maybe stuff them with homemade jam. I think the original version for & ograve is unsurpassed!

Ingrediants
500 g of 00 flour (if you have manitoba use 200 g of manitoba and 300 of 00 flour)
250 grams of milk
60 grams of sugar
1 egg
150 gr of chocolate chips
25 gr of butter
1 cube of brewer's yeast
1 pinch of salt

Preparation
In the fridge I had cartons of chocolate milk that I had to consume so I used these instead of plain milk, that's why the dough is dark :)
If you also want to flavor pangoccioli you can use bitter cocoa previously dissolved in milk.

Dissolve the yeast by putting it in the jug with milk and sugar: 2 min. 37 & deg vel. 2

Combine the flour, egg and salt: 1 min. Vel 4

Add the butter and knead: 3 min. Vel. Ear


The dough obtained will be very elastic: put it in a bowl, cover it with a cloth and let it rise for 1 hour.


Remove the dough from the bowl and knead it by hand incorporating the chocolate chips. Obtain small balls of dough and place them on a baking sheet lined with parchment paper, spacing them apart. Cover with a cloth and let rise for another hour.


Before putting the pangoccioli in the oven, brush them with milk and water to keep them soft. Turn on the static oven and heat it to 170 & deg, bake the pangoccioli for 10 minutes.
As soon as they are removed from the oven, brush them again with a mixture of milk and water to keep them soft even during cooling. Let them cool completely and serve.


Advice
As you can see from the photos the pan Goccioli remain beautifully soft inside despite having used all 00 flour. Next time I will try to use Manitoba flour too, for an extra soft touch.

If you want to make variations you can replace the chocolate chips with raisins and pine nuts or make simple sweet rolls and then stuff them with jam or Nutella.


The variants of the recipe

The variations of this recipe they are different. Of course, you can decide to make whatever you want depending on your needs.

What are the most interesting variations that you absolutely have to try? Here's what you need to know a this regard.

The pangoccioli with the Thermomix without manitoba

You can make pangoccioli with thermomix even without using manitoba flour. The procedure you need to follow it's the same.

However, when pouring the different ingredients, remember to use 250 grams of flour 0 and 250 grams of flour 00.

The Thermomix recipe of pangoccioli with mother yeast

Pangoccioli can also be made with mother yeast. The procedure for creating these delicacies with the thermomix is ​​the same as that indicated above.

However, in this variant there is a further operation to be envisaged, which consists in the use of mother yeast. In fact, you will have to melt the latter in a part of milk and only after it has melted can you add it to the other ingredients to create the final dough.


Thermomix ® recipes

fpinchi: sorry but this recipe has been developed and tested with these ingredients. Have you tried to take a look here on the Community for other recipes with sourdough (perhaps similar) and adapt this to your taste? you can search among sweet baked goods by writing "sourdough" in the search bar, here we did it for you https://www.ricettario-bimby.it/cerca?&filters=categories%3Adessert-e- pralines% 2Cpaste-baked-products% 3B & search =% 22pasta% 20madre% 22

Can you give me directions if I wanted to use.

can you give me indications if I wanted to use sourdough, quantity and leavening times. thank you

Very good and fluffy. Pay attention to degrees and al.

Very good and fluffy. Pay attention to the degrees and the cooking time, in my oven 180/160 and about 20 minutes less

Mipe78: thanks to you for writing it to us and having it.

mipe78: thanks to you for writing it to us and putting the photo

Good, congratulations.

Good but dry

good but dry

Excellent. I personally, compared to the recipe.

Excellent. Personally, compared to the original recipe, I put half a loaf of yeast (in the recipe it says 1/4), and I also tried the variant using wholemeal flour instead of Manitoba flour and the result was more than satisfactory.

You don't read the recipe well

you don't read the recipe well in some places: O

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Ingrediants

300 g strength flour (or Manitoba)
200 g of flour 00
120 g of granulated sugar
80 g of soft butter
230 ml of milk + to taste
1 egg + 2 yolks
140 g of chocolate chips
7 g of dehydrated brewer's yeast
1 teaspoon of salt
1 teaspoon of honey
1/2 vanilla bean

Email the ingredients


Pangoccioli recipe

  • 280 grams of Manitoba flour
  • 280 grams of flour. 00
  • 130 gr of water at room temperature
  • 130 gr of fresh whole milk at room temperature
  • 10 gr of fresh brewer's yeast (or 3 gr of dry yeast)
  • 1 large egg
  • 120 grams of sugar (even 100 grams are good)
  • 50 gr of soft butter
  • 9 gr of salt
  • 125 gr of dark chocolate chips
  • 1 teaspoon abundant of wildflower honey
  • 1 tablespoon of vanilla extract (or vanillin or 1 berry seeds)

Ingredients for 16 pan Goccioli:

For those who use li.co.li. (liquid natural yeast)

  • 125 g of li.co.li. (discover the recipe here)
  • 80 g of boiled, peeled and mashed potato
  • 20 g of rice flour (which you can replace with corn starch or potato starch)
  • 80 g of sugar
  • 60 ml of sunflower oil
  • 220 ml of milk
  • 50 g of butter
  • 250 g of strength flour
  • 250 g of flour 0
  • 100 g of chocolate chips kept in the freezer for a few hours before starting to knead
  • 2 sachets of vanillin or a few drops of aroma or essence
  • 1 pc of salt

if you use solid sourdough:

  • 185 g of freshly cooled sourdough
  • 220 g of strong flour
  • 220 g of flour 0
  • 80 g of boiled potatoes, peeled and mashed
  • 20 g of rice flour (which you can replace with corn starch or potato starch)
  • 80 g of sugar
  • 60 ml of sunflower oil
  • 220 ml of milk
  • 50 g of butter
  • 100 g of chocolate chips kept in the freezer for a few hours before starting to knead
  • 2 sachets of vanillin or a few drops of aroma or essence
  • 1 pc of salt

Homemade pangoccioli

Ingredients for about 12-14 Pangoccioli

For the leavening:

  • 100 g of flour 00
  • 16 g of fresh brewer's yeast or 5 g of dry brewer's yeast
  • 1 teaspoon of honey or sugar
  • 90 ml of whole milk or part. skimmed

For the dough

  • 250 g of Manitoba flour
  • 150-180 g of flour 00
  • 1 egg
  • 1 yolk
  • 140 g of granulated sugar
  • 30 ml of whole or semi-skimmed milk
  • 130 ml of water at room temperature
  • 80 g of softened butter
  • 100 g of chocolate chips
  • 1 teaspoon of salt
  • grated orange peel

How to prepare Pangoccioli

  1. Put the chocolate chips in the freezer, it will help keep them from melting.
  2. Prepare a leaven: Dissolve the fresh brewer's yeast in milk at room temperature together with a teaspoon of honey or sugar. Add 100 g of 00 flour, mix with a spoon. Let it rest for about 30-40 minutes closed with cling film. * If you use dry yeast it must be mixed with flour
  3. You can prepare Pangoccioli with the mixer, Thermomix or any planetary. By hand the work will be a little longer, I have inserted mine into it video recipe at the bottom of the post, don't miss it!
  4. Pour the leavened dough, the egg and the yolk, the sugar, the grated orange peel, the water (130 ml), the milk (30 ml) into the mixer.
  5. Start mixing with the leaf until the dough is well blended
  6. Change and insert the hook and knead the dough, adding the soft butter until the dough comes off the bowl
  7. Finally, add the salt diluted in a little water and knead again until stringing
  8. Work the dough well until it comes off the bowl, if necessary add more 00 flour. It should be very smooth, shiny and strung.
  9. Then incorporate the drops, preferably by hand or at the minimum speed so as not to dissolve them
  10. Put the dough in a bowl covered with cling film and let it rise until doubled, in a dry place.
  11. Divide the dough into many balls of about 60-80 grams each. Place them on parchment paper spaced from each other.
  12. Brush the surface with some egg and a little milk
  13. Let it rise again for an hour in a warm and dry place. The rising time varies according to the temperature in the house.
  14. Bake in a preheated and static oven at 170 ° for 15 minutes in the lower part of the oven and check often during the last minutes of cooking.
  15. Do not prolong cooking excessively otherwise they will harden.
  16. Remove from the oven, let it cool and enjoy. They can be kept in a food bag for several days.

How to preserve homemade Pangoccioli

Notes and my tips for perfect Pangoccioli!

  • If you get a sticky mixture, add a little flour 00, without exaggerating
  • You can replace the butter with 60 ml of seed oil. I prefer them with butter
  • You can freeze them after forming them. If necessary, just defrost them, let them rise and put them in the oven

Here's mine VIDEO RECIPE

Don't miss mine VIDEO RECIPES - & gt Follow my YOUTUBE CHANNEL

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  1. Author: Enza Fumusa
  2. Difficulty: easy
  3. Type of dish: Sweet (Brioche)
  4. Calories: about 344 Kcal per serving (Info)
  5. Preparation time: 20m
  6. Rising time: 3h 30m
  7. Cooking time: 15m
  8. Total time: 35m
  9. Servings: recipe for about 12 people

In the planetary mixer put all the ingredients except the butter (if necessary, you can start by putting them in a large bowl if you want to knead by hand) and knead everything until you get a soft and soft mixture.

Dice the margarine and add it, one piece at a time, to the dough, making it absorb well each time before adding another.

Let the dough rise covered with a clean cloth for a couple of hours, making it double in volume.

Take the dough and knead it for a minute, make balls, add the chocolate chips, mixing them quickly so as not to melt them with the heat of your hands, and put them in one or two pans, quite spaced apart.

Let the pan drips rise again for 1.5 hours (the volume must double) and, when ready, preheat the oven to 200 degrees, brush them with beaten egg and bake for 15-20 minutes.

In the oven, also put a bowl suitable for the oven with water: it will keep the environment humid and the Pan Goccioli will be softer.


Video: Pangoccioli per bimby TM6 TM5 TM31 (September 2021).