Pangoccioli with Nutella

Start by mixing the warm milk, sugar, and crumbled yeast until the sugar and yeast are dissolved.

Add the egg and mix.

Add the vanilla aroma and the flours; mix first with a spoon and then with your hands.

When the dough starts to come together, add the salt.

Knead for a couple of minutes, then add the soft butter and incorporate it by kneading with your hands.

When the butter is absorbed, cover the dough with a cloth and let it rest for 15–20 minutes (the dough will be a bit rough and sticky).

Perform a few folds and form a ball.

Let it rise in a warm and dry place for a couple of hours, until it has doubled (or more) in volume.

Take the dough, deflate it, and stretch it out on the work surface with your hands.

Add the chocolate chips, fold to incorporate them, and form the dough into a ball again.

Divide the dough into portions of 40–50 g and form balls.

Place the balls in muffin molds and let them rest for about an hour.

Brush the pangoccioli with the egg and milk mixture.

Preheat the static oven to 175°C and bake for about 15–18 minutes (if they darken too much, cover with aluminum foil in the last minutes).

Remove from the oven and immediately brush the surface with milk, repeating the brushing a second time as soon as the first is absorbed to obtain a shiny finish.

Once cooled, puncture the surface of the brioche with the tip of a knife and fill with Nutella using a piping bag.