Hot Cross Buns

Place yeast in a large bowl and add the warm milk, whisk together and let sit for 10 minutes or until mixture is frothy.

In a small jug, mix the oil, sugar and egg together then add this to the yeasted milk.

Now add the flour, cocoa and spices and bring mixture together to form a dough.

Tip out onto a work surface and knead for 6 minutes or until the dough is smooth and stretchy.

About halfway into the kneading process, add the chocolate chips so they are evenly incorporated into the dough.

Lightly oil your mixing bowl then place the dough back into it and cover with a clean tea towel. Let rest for one hour or until the dough has doubled in size.

This mixture will make between 10-12 buns so tear off a small amount, about the size of a small apple and gently shape into a round ball.

Place this on a shallow baking tray lined with paper and repeat with remaining dough.

Let the shaped buns rest for a further half an hour.

Preheat oven to 200C.

To make the piping mixture, just combine the flour, cinnamon, sugar and water in a small bowl and whisk until you have a thick paste, add a little more flour or water as needed.

Spoon mixture into a small plastic bag, snip off the bottom and slowly pipe across a row of the buns, repeat with the three remaining rows and then pipe the other way so you make a cross along each one.

Place in the oven for 25 minutes or until buns are cooked through.

Towards the end of your cooking time, combine glaze ingredients in a small saucepan over medium heat, cook until sugar has dissolves and you have a thick syrup.

As soon as the buns come out of the oven, brush the glaze generously over the top of each bun. Let cool a little then serve as is or with a smear of butter and a little jam.