Chifferi

For sponge: In a small bowl, whisk together milk, yeast, and honey until yeast dissolves and mixture is well combined. Add flour; stir quickly until well combined. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until small bubbles appear on surface, about 40 minutes to 1 hour.

For dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine sponge and flour. With mixer on low speed, gradually add milk, sugar, egg yolks, and egg, beating until combined. Add butter, 1 piece at a time, beating until combined after each addition. Add orange zest or extract and salt. Beat at medium-low speed until dough clears sides of bowl and is very elastic, 10 to 12 minutes. (When a flap of dough is pulled, it will be elastic and difficult to tear.)

Shape dough into a ball; transfer to a bowl, cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 11⁄2 to 2 hours.

Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll dough into a 14-inch (35-centimeter) disk; divide disk into 12 triangles. Make a 1⁄2-inch (1-centimeter) cut in center of base of each triangle; slightly pull tip of 1 triangle outward, and begin to roll triangle from base to tip to form a chiffero. Repeat with remaining triangles. Place chifferi with tip tucked underneath 1 to 2 inches apart on prepared pans.

For egg wash: In a small bowl, whisk together egg, milk, and salt until well combined. Brush evenly over chifferi. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 1⁄2 hours.

Preheat oven to 350°F (180°C).

Brush chifferi with egg wash.

Bake until golden brown, 15 to 20 minutes. Serve warm or at room temperature.