Steps

• 1.1 STARTER DOUGH In a bowl, I combine the milk with the water. In another, I put the dry ingredients, that is the 2 flours, 00 and Manitoba, sifting them together. I take 95 grams of the flour mixture and put it in the stand mixer bowl (or a large salad bowl), add the amount of dry yeast, and 100 grams of previously combined liquids. Mix everything with the hook or with a spoon, cover with cling film and let it rest for about 40 minutes.

  1.2 DOUGH After the resting time, I add to the bowl with the starter dough the remaining grams of flour, the sugar, and the remaining liquid, mix everything well with the hook or by hand and obtain a not yet formed dough to which I then add the egg, honey, salt and knead for 3/4 minutes, and slowly the mixture will become more formed.

  I sprinkle some flour on the work surface and pour out the mixture, spreading it well and sprinkling it with chocolate chips evenly.

  I ideally divide the rectangle of dough into 3 parts and fold it like a book, one part over the others and knead well, incorporating the chocolate into everything.

  

• I make a ball, place it in a covered bowl, and let it rise for about 2 hours or until doubled in size.

  

• After the rising hours, I take from the total buns about 75 grams each (Simone made them chunkier at 90, you decide) that after sealing on the bottom, I shape by rounding them on themselves until they are 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 need to double in size!

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

  

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

  Annalisa