Saccottini

Name: Saccottini
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10
Ingredients: Manitoba flour (W approximately 300-350) 4.4 cups; Butter at room temperature 13 tbsp; Whole milk ½ cup; Sugar ½ cup; Eggs medium 3; Egg yolks of medium eggs 1; Honey 1 ½ tbsp; Fresh brewer's yeast 0.5 oz; Fine salt 1 tsp; Dark chocolate 9.2 oz; Egg yolks of medium eggs 1; Fresh liquid cream 2 tbsp

it es fr de br

Vegetarian

Difficulty: Difficult
Prep time: 40 min
Cook time: 20 min
Makes: 10 pieces
Cost: Average
Note + 2 h for rising

PRESENTATION

Saccottini is a really good French pastry that's perfect for breakfast or just a snack. Seriously good. What makes this treat special is its soft, moist brioche dough—less flaky than the classic pain au chocolat you’ll find in France, but just as rich in taste. And here's the thing, the magic happens during the slow fermentation step, giving the pastry a light, airy texture as soon as you take a bite.

Instead of being crispy like a typical chocolate-filled croissant, saccottini is all about being soft and tender. Break one open, and you'll find a warm, gooey chocolate center that's really, really delicious. The aroma from a batch of homemade saccottini is enough to make everyone hungry and brings a cozy feeling to your kitchen—especially when you catch a whiff of that sweet, chocolatey smell drifting through the house. So inviting.

These treats are a common sight at breakfast tables or as an afternoon snack, especially in homes where people appreciate a good chocolate pastry with their coffee or milk. And here's the deal, while saccottini are close cousins to pain au chocolat, what sets them apart is the dough—similar to the soft pan brioche or those little merendine di pasta brioche you might see at a bakery. Pretty much irresistible.

There’s something really inviting about a saccottini that’s been left out just long enough to be perfectly soft and sweet—it’s just the right level of comfort food. Folks of all ages love this sweet pastry recipe because it’s simple, filling, and never too fussy. The homemade saccottini experience is a step up from the store-bought kind, with a golden outside and that main chocolate center inside. Once you’ve had one of these—especially fresh or warmed up just a bit—you’ll see why they’re such a favorite in French-style baking. Enjoy them as a perfect treat to brighten up your day! For real.

INGREDIENTS

for 10 rolls: Manitoba flour 4.4 cups (500 g) - (W approximately 300-350); Butter 13 tbsp (185 g) - at room temperature; Whole milk ½ cup (116 g); Sugar ½ cup (100 g); Eggs 3 - medium; Egg yolks 1 - of medium eggs; Honey 1 ½ tbsp (33 g); Fresh brewer's yeast 0.5 oz (15 g); Fine salt 1 tsp (5 g)

for filling: Dark chocolate 9.2 oz (260 g)

for brushing: Egg yolks 1 - of medium eggs; Fresh liquid cream 2 tbsp (30 g)

Preparation

How to prepare Saccottini

To prepare the chocolate rolls, we recommend using a stand mixer, but if you don't have one, you can knead by hand in the same order. Place the flour in the bowl along with the milk 1 and crumbled yeast 2. Turn on the stand mixer with the hook at medium speed and gradually add the eggs and yolk, beaten together, a little at a time 3.

Next, add the honey 4 and sugar 5. Once all the sugar is well incorporated, add the butter piece by piece, allowing it to be well absorbed 6.

When the butter has been incorporated, add the salt, and after a couple of minutes, the dough will be ready 7. Turn it out onto the counter and let it rest for 5 minutes, covered with the bowl. With wet hands, give it a couple of reinforcing folds by lifting and folding the dough forward, then pulling it towards you 8. Place it in a bowl, cover it, and let it rise until doubled, which will take about 2 hours 9.

When the dough has doubled 10, roll it out on a lightly floured surface to form a rectangle of 12 inches x 16 inches. Cut it in half and divide it into 10 pieces, each measuring approximately 6 inches by 3 inches 12.

To form the rolls, proceed as follows: take the first rectangle of dough and flatten it gently, then place a piece of chocolate bar at the top 13 and begin rolling it tightly 14. Place a second strip of chocolate halfway 15

and continue to roll tightly 16. Seal the corners well by pinching 17 and seal the seam as well 18.

Once all are prepared, place them on a baking sheet lined with parchment paper, keeping them slightly spaced apart 19. Cover them with plastic wrap and let them rise for about 30 minutes. Then brush the surface with yolk and cream 20. Bake the rolls in a static oven at 390°F for about 15 minutes, then lower to 355°F and continue baking for another 10 minutes. Your chocolate rolls are ready 21.