Chocolate Saccottini

Method

1. In a stand mixer bowl, combine Manitoba flour and yeast.
2. Begin kneading with the dough hook and add milk.
3. In a separate bowl, beat egg yolks with whole eggs, then add gradually to the dough.
4. Add honey and sugar.
5. Once the sugar is absorbed, add room temperature butter piece by piece.
6. Finally, add salt and knead for 2 more minutes.
7. Transfer the dough to a work surface and let it rest for 5 minutes.
8. With wet hands, give the dough a few folds.
9. Cover with plastic wrap and let rise for 2 hours or until doubled in volume.
10. Roll out the dough on a lightly floured surface into a 30x40 cm rectangle.
11. Cut the rectangle in half lengthwise, then cut each half into 5 rectangles, about 8 cm each (total 10 rectangles).
12. Lightly stretch each rectangle. Place one chocolate stick at one end and a second stick in the middle, then roll tightly, pinching the seams to seal.
13. Place the rolls on a baking sheet lined with parchment paper, spacing them apart.
14. Cover with plastic wrap and let rise for 30 minutes.
15. Brush the surface with a mixture of egg yolk and cream.
16. Bake in a static oven at 200°C for 15 minutes, then at 180°C for another 10 minutes.
17. Optional: dip in milk before serving.