Warm 60 ml of the whole milk until lukewarm.

Crumble in the fresh yeast and stir in the honey.

Rest the yeast mixture for 5–10 minutes until lightly foamy.

Combine the Manitoba flour, all-purpose flour, and granulated sugar.

Whisk the remaining whole milk with the whole egg and one egg yolk.

Pour the yeast mixture and egg mixture into the dry ingredients.

Knead until a rough dough forms.

Add the softened unsalted butter gradually while kneading.

Add the fine salt and knead until smooth, elastic, and soft.

Chill the dark chocolate chips for 10 minutes.

Fold the chilled dark chocolate chips gently into the dough.

Shape the dough into a ball and place it in a lightly buttered bowl.

Cover the bowl and let the dough rise for 120–180 minutes until doubled.

Roll the dark chocolate into 13 small walnut-sized balls.

Freeze the chocolate balls for 10–15 minutes until firm.

Deflate the dough gently and divide it into 13 portions of 80–90 g.

Flatten one dough portion and place one chilled chocolate ball in its center.

Seal the dough around the filling and roll it into a smooth ball.

Arrange the filled buns on a parchment-lined baking sheet.

Cover the buns lightly and let them rise for 45–60 minutes.

Whisk the remaining egg yolk with 15 ml whole milk.

Brush the buns with the egg wash.

Bake at 180°C / 356°F for 15–18 minutes until golden.

Cool the buns on a wire rack before serving.