1-First, prepare your work area and gather all ingredients. Warm the milk to about 35-40°C to activate the yeast without killing it, following the directions for scalding the milk.

2-Second, in a large bowl, combine the warm milk, dry yeast, and a teaspoon of sugar. Let it sit for 10 minutes until frothy, indicating yeast activation, which is essential for proper rising as per our tips.

3-Third, mix the flour, remaining sugar, honey, rum, vanilla extract, lemon and orange zest, and salt in a separate bowl. Add the eggs and egg yolks, then incorporate the yeast mixture gradually, kneading until the dough is smooth and elastic.

4-Fourth, gradually add the softened butter, mixing it in until fully incorporated, then carefully fold in the dark chocolate chips to keep them intact for those melted chunks.

5-Fifth, cover the dough and let it rise for 2-3 hours until doubled in size. Once risen, divide the dough into portions, shape it, and let it rise again in buttered molds for another 45 minutes.

6-Sixth, before baking, cut an X on the top of each portion, place a small knob of butter on it, and sprinkle pearl sugar if desired. Preheat the oven to 350ºF (180ºC) and bake for 25-30 minutes, adjusting time based on your molds.

7-Seventh, remove from the oven and cool briefly in the molds, then transfer to wire racks for complete cooling. For more storage advice, see our section on storing your panettone.