Mix the flour, egg, water, sugar, honey, and brewer’s yeast dissolved in warm milk, using the dough hook in a stand mixer. Knead for about 5 minutes and then add the salt and butter, leave to knead for another 10 minutes. Add the chocolate chips and mix them into the mixture evenly. Remove the dough from the mixer and knead it for 1 minute by hand until it becomes smooth and tough. Place it in a container and cover with cling film, leave to rise at 28°C for approximately 2/3 hours or until it doubles in volume.

Once leavened, form small balls of about 50 g each, rolling them until they become smooth. Place them on the baking tray lined with baking paper. Leave them to rise again for about another hour at 28°C. Spray the Pristine Golden Glaze on the surface and bake at 180°C for approximately 15-18 minutes. Accompany with Hulalà Professional Milky Touch whipped cream spray.