Steps

• 1.1 LIEVITINO In a bowl, I combine the milk with water; in another, I put the dry ingredients, that is, the two flours, all-purpose and Manitoba, sifting them together. I take 95 grams of the flour mixture and place it in the bowl of the stand mixer (or in a large salad bowl), add the amount of active dry yeast, and 100 grams of the previously combined liquids. I mix everything with the dough hook or with a spoon, cover with cling film, and let it rest for about 40 minutes.

  1.2 DOUGH After the rest time, I add to the bowl with the lievitino the remaining grams of flour, sugar, and the remaining liquid, mix everything well with the dough hook or by hand, getting an unformed dough to which I then add the egg, honey, salt, and knead for 3/4 minutes, and gradually the mixture will become more formed.

  I sprinkle a little flour on the countertop and spread the dough well, sprinkling it evenly with chocolate chips.

  I divide the rectangle of dough into three parts and fold it like a letter, one part over the others, and knead well, incorporating the chocolate into everything.

  

• I form a ball and place it in a covered bowl, letting it rise for about 2 hours or until it doubles in volume.

  

• After the rising hours, I take from the total about 2.5 oz buns (Simone made them chunkier, about 3 oz, your choice) that after sealing at the bottom, I form by rolling them on themselves until closed and round.

  

• I place them on the baking sheet lined with parchment paper and let them rise again for … Simone says 2 hours, I shortened the time to 1.5 hours. They should double, in short!

• In a glass, beat the egg with the milk, and then gently brush the risen buns with the egg and milk mixture. Bake in a static oven at 356°F (180°C) for 15 minutes. Remove from oven and let cool.

  

• Here they are, beautiful and delicious! Enjoy your meal!

  Annalisa