Put flours in a bowl
Make a hole in the middle and pour the yeast dissolved into the water with part of the sugar.
Incorporate some flour and let it rest for about 20 minutes.
Add the rest of the sugar, knead a little and add butter and salt, then knead for about 10 minutes (some less if you use a food processor).
Cover the bowl and let the dough rises for about 30 minutes.
Coprite l'impasto e lasciatelo riposare in un luogo tiepido per un'ora e mezza.
Add chocolate drops at the dough working it just enough to incorporate the drops.
Make 60 g round pieces and put them on a baking tray, letting enough space between them.
Let them rise 30 more minutes.
Brush pangoccioli with the egg and milk mixture and bake at 350°C for 20- 25 minutes.
Sift flour with dry yeast, add beer little by little.
When you have a dough add sugar, then butter and at salt at last.
Knead until you have a smooth loaf.
Let it rise covered until it doubles, then knead a little and make two folds.
Cover and wait 15 minutes then rotate the dough 90° on your right and fold again.
do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds.
Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water).
Wait until cold to slice it.