Ingredients:
- 250 g of 00 flour
- 250 g of strong flour
- 225-250 ml of warm milk
- 1 large egg
- 1 teaspoon honey
- 75 g of sugar
- 75 g of butter
- 50 g of Ruggeri Dried Sourdough with Yeast
- 10 g of salt
- vanilla aroma
- 80 g of chocolate chips
- egg yolk and milk, to polish
Notes:
to prepare the sweet rolls with chocolate chips I used (with a few small changes) the recipe for the sweet Cremonesi dough by master baker Piergiorgio Giorilli.
Procedure:
By hand or with the help of a mixer, start kneading the ingredients, first mixing the yeast in the warm milk, the honey and then adding the flour. Then add the egg, the flavoring, the salt and finally the butter. Work the dough well so as to make it homogeneous.
Place the dough in a bowl and cover, let it rise for 60 minutes. Turn the dough out onto a work surface, open it into a rectangle by gently stretching it with your hands and distribute the chocolate chips (cold from the freezer), round the dough, then form balls weighing 85 g each (or desired size), shaping them in the palm of your hand and applying light pressure on the work surface. Gradually place all the pieces obtained, well spaced from each other, on a baking tray lined with baking paper for a second rise, cover or leave in the oven turned off. After about 30 minutes or the time necessary for the dough to double, brush the surface of the rolls with the egg mixture diluted with milk, bake at 180°C for about 15 minutes, until golden. Once baked, leave to cool on a rack.
