1-Begin by scalding the milk until it’s steaming, then cool it to lukewarm and mix in the yeast. Let it activate for 5 minutes until it’s frothy this step is crucial for a good rise.

2-Add a small amount of flour and sugar to the yeast mixture to form a thick starter dough, then let it rise for 30 minutes in a warm spot.

3-In a mixer bowl, combine the starter dough with eggs, yolks, the remaining sugar, honey, rum, vanilla extract, and citrus zests. Gradually add the rest of the flour and salt, kneading for about 5 minutes until the dough is smooth and elastic.

4-Incorporate the softened butter gradually, mixing until fully integrated, then gently fold in the dark chocolate chips to keep them evenly distributed.

5-Let the dough rise at room temperature for 2 to 3 hours until it doubles in size, adjusting based on your kitchen’s warmth for optimal results.

6-Divide the dough into two portions, shape them into balls, and place them into buttered 1-cup pudding molds or souffle dishes. Let them rise for another hour until puffy.

7-Cut an X into the top of each dough ball, add a small knob of butter on top, and sprinkle with optional pearl sugar for a crunchy finish.

8-Bake at 350ºF (180ºC) for 25-30 minutes until golden and cooked through. Let it cool in the molds briefly before removing to cool upright.