1-Scald milk: Scald milk until steaming, then cool to lukewarm.

2-Mix yeast: Mix yeast with lukewarm milk and let it rest for 5 minutes until frothy.

3-Add flour and sugar: Add 1/3 cup flour and 1 tablespoon sugar to the yeast mixture to form a thick dough, then let it rise for 30 minutes until bubbly.

4-Transfer and add ingredients: Transfer to a mixer bowl and add eggs, egg yolks, the remaining sugar, honey, rum, vanilla extract, lemon and orange zests, flour, and salt.

5-Knead and add butter: Knead until smooth and elastic, then add softened butter gradually by tablespoons, mixing well after each addition.

6-Fold in chocolate chips: Fold in dark chocolate chips gently to keep them from breaking.

7-Let dough rise: Cover and let the dough rise for 2-3 hours until doubled in size.

8-Preheat oven and butter molds: Preheat the oven to 350°F (180°C) and butter eight 1-cup molds or similar containers like muffin pans.

9-Divide and fold dough: Turn the dough onto an oiled surface, divide into two portions, fold each into thirds, then cut into four pieces each to make eight portions.

10-Shape dough pieces: Shape the pieces into balls and place them in the molds.

11-Second rise: Let rise for 1 hour until puffy.

12-Prepare for baking: Cut an X on top with oiled scissors, place a small knob of butter on each, and optionally sprinkle with pearl sugar.

13-Bake: Bake for 25-30 minutes until golden and cooked through.

14-Cool and unmold: Cool for 5 minutes, unmold carefully, then cool upright on a wire rack.