Pangoccioli

First prepare the sponge: mix milk, warm water and sugar together, then dissolve the yeast in it and let it ferment for about 30 minutes.

With a spoon, add this mixture to the flours, then cover with plastic wrap and let it rise for 1-2 hours until doubled. Meanwhile, macerate the honey and vanilla mixture, so that it takes on flavour.

At this point, in the mixer add the rest of the ingredients to the sponge: first strong flour, all-purpose flour, sugar, water and milk, then the aromatic mixture, the egg and the salt and, finally, the soft butter little by little. Once the dough is homogeneous, pour the chocolate chips previously placed in the freezer and let them incorporate quickly.

Transfer the dough to a lightly floured surface, make folds towards the center and shape into a ball, then place it in a bowl with the folds down.

After letting it rise for about 3 hours until it has tripled its volume, gently turn it over the surface and spread it lightly with your fingertips: fold the longer edges towards the center one above the other, cover with a cloth and let it rest for 30 minutes.

At this point, fold the other two flaps inwards. Divide the dough into 25 parts of 45 - 50 g each, trying to handle it as little as possible, then form every single ball. Place them on a baking tray covered with baking paper and let them rise for at least two hours.

At the end of this time, brush the surface with the yolk beaten with milk, then bake at 180° in a static oven (160°C in a convection oven) for 15 - 17 minutes.