Thermomix chocolate chip buns

Thermomix recipe 100% made in Italy for chocolate chip buns
Thermomix chocolate chip buns

Good morning, this morning I made chocolate chip buns, which we at home call pancioccoli 🙂 and they were also approved by grandma.

After trying several recipes, I finally managed to make a perfect one that I adapted for the Thermomix.

They turned out very soft and fluffy, just like those from Mulino Bianco, but definitely tastier.
With the same dough, you can make other things like brioche or swirls filled with jam.

What do you say, have I convinced you?
They are really good, try them to believe it.

How many do you get out? It depends a lot on how big you make them, sometimes I even get 20 if I make them small.
And since there are only two of us, I freeze them in freezer-suitable bags. To thaw them, I either microwave them or heat them in the oven for a few minutes.

I leave you with the recipe for the Thermomix chocolate chip buns.

See you for the next recipe!


Thermomix chocolate chip buns

Cuisine Italian
Total Time 1 hour 30 minutes
Servings 5


  • 250 gr milk *
  • 500 gr flour (200 gr manitoba flour + 300 baker's flour)
  • 60 gr sugar
  • 15 gr fresh yeast
  • 25 gr soft butter *
  • 1 egg
  • 1 pinch fine salt
  • 150 gr chocolate chips


  1. First, dissolve the brewer's yeast in lukewarm milk, not too hot, please.

  2. Put the flour, sugar, egg and salt in the bowl, mix: 1 min. speed 4.

  3. Add the milk to the mixture: 30 sec. speed. 4.

  4. Add the butter and chocolate chips, knead: 3 min. speed. dough mode.

  5. At this point the mixture will be elastic, work it briefly with your hands and leave to rise covered in a place free of drafts until it doubles.

  6. After rising, resume the dough and form small balls (not too big because they rise) and place them on a baking sheet lined with baking paper, cover them and let rise for an hour.

  7. Before baking, brush the surface of each pangoccolo with a mix of water and milk.

  8. Bake in a preheated oven at 170°C for about 10 minutes or until the surface turns golden. (the time depends on the size of the rolls, the small ones cook less than the big ones)

  9. To make them softer, I brushed them with water and milk even after taking them out of the oven.

  10. Allow to cool completely and serve… Buon appetito!

Recipe Notes

If you use granular brewer’s yeast, just add it directly together with the milk and knead, without first dissolving it.
To prevent the chocolate chips from melting, I put them in the freezer for at least 1 hour before using them.:)
As sugar, I almost always use whole cane sugar, which gives a darker appearance to desserts. While for flour you can experiment as you like, I have often used type 2 as well.

*For those who are intolerant to dairy products, lactose-free or plant-based milk and butter can be used.

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