Prepare the Dough: In a mixing bowl, combine the flour, sugar, and salt. In a separate small bowl, activate the yeast by adding it to the warm milk and letting it sit for 5–10 minutes until frothy. Add the yeast mixture, eggs, butter, and vanilla extract to the dry ingredients. Mix until a soft dough forms.

Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1–1.5 hours, or until it has doubled in size.

Shape the Palmeras: After the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12x18 inches (30x45 cm). Brush the dough with the melted butter. Starting from one long edge, fold the dough towards the center, and then fold the opposite edge in, meeting at the middle. Roll the dough into a log. Slice into 1-inch thick pieces.

Bake: Preheat your oven to 375°F (190°C). Place the slices on a baking sheet lined with parchment paper. Flatten each piece slightly with your hand or the back of a spoon. Bake for 15–20 minutes or until golden and puffed.

Prepare the soak: While the palmeras are baking, in a medium saucepan, add the water, sugar, and honey. Stir to mix and dissolve. Bring it to a boil, reduce the heat so it continues to simmer and allow it to reduce and thicken. Remove from the heat and let it cool to room temperature.

Prepare the Chocolate Glaze: While the palmeras are baking, melt the chocolate and butter in a heatproof bowl over a pot of simmering water or in the microwave in 20-second intervals. Stir until smooth.

Finish and Serve: Once the palmeras are done baking and have cooled slightly pour the soak over each palmera and allow any extra to drain off then dip one side of each palmera into the melted chocolate. Let the chocolate set before serving.