Begin by activating the yeast. In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the lukewarm milk. Stir gently and allow the mixture to sit until it becomes frothy, a sign that the yeast is active and ready to use.

Once the yeast is activated, transfer it to the bowl of a stand mixer fitted with a dough hook attachment. Add the flour, egg, butter, and the remaining granulated sugar. Knead the mixture on medium speed for about 15 minutes until the dough becomes silky smooth, elastic, and easily pulls away from the sides of the bowl.

After kneading, allow the dough to rest and cool slightly for about 5 minutes. Then gently fold in the chocolate chips by hand, ensuring they are evenly distributed throughout without melting into the dough.

Shape the dough into a large ball and place it in a lightly greased bowl. Cover loosely with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour, or until it doubles in size.

Once risen, punch down the dough to release any air bubbles and divide it into 15 equal portions, each weighing roughly 40–50 grams (about 1 ½ oz.). Shape each piece into a smooth, round bun and arrange them on a baking sheet lined with parchment paper. Ensure some space between the buns to allow for expansion.

Cover the tray lightly and let the buns rise for another hour, allowing them to become puffy and light.

Preheat the oven to 180°C (350°F) while the buns complete their second rise. Just before baking, brush the tops of the buns with a thin layer of warmed honey to encourage a beautiful golden color and add a slight sheen.

Bake the buns in the preheated oven for around 20 minutes, or until they are evenly golden brown and the aroma of sweet bread and chocolate fills the kitchen.

Remove from the oven and, if desired, brush with a little extra warm honey for added gloss. Allow the buns to cool slightly before serving warm or at room temperature.