Put in a large bowl the flour, the crumbled yeast, the sugar, the egg, the honey and the milk. Knead together the ingredients.

Add the salt and the butter, a little at a time and knead until you get a smooth loaf, then let it rise in an oiled bowl, covered with plastic wrap or a cloth, for 3 hours at room temperature and then for 18 hours in the fridge.

The following day shape 15 buns of 50 g each and let them rise covered until doubled in size, for about 3 hours.

Brush them with the milk previously mixed with the egg yolk and bake them in an 180° C oven with a small saucepan filled with water on the bottom to create some steam for 10 minutes.

Remove the saucepan from the oven and cook for 15/20 more minutes( times may vary).

Cut the maritozzi in half and fill them with the robiola cheese softened with a couple of tablespoons of milk and some thyme.

Add a pinch of pepper, a slice of Prosciutto di San Daniele and your maritozzi are ready.