Step 1

Warm one cup of milk. Whisk in yeast and 1 tsp sugar, then set aside for 10 minutes until frothy. In another bowl, combine remaining half cup of milk, egg and melted butter.

Step 2

Whisk together flour, cocoa and extra caster sugar. Pour in both milk mixtures and mix with a wooden spoon to combine. Either knead by hand for 10 minutes, or use the dough hook in a stand mixer, until dough is soft and elastic. Add choc chips and continue kneading dough until they have been well incorporated. The dough should spring back when you press your finger into it.

Step 3

Place in a large bowl and cover with cling film. Sit bowl in a warm area and leave to prove for 1 to 1 1/2 hours until doubled in size.

Step 4

Preheat oven to 200C (180C fan-forced). Line an oven tray with non-stick baking paper. Turn dough out onto a lightly floured surface. Knead gently for a couple of minutes, then divide into 12 portions. Shape into balls and place side by side on the lined tray. Leave for 30 minutes to rise. Place melted dark chocolate in a small zip-lock bag and snip the corner off. Pipe crosses onto the buns.

Step 5

Bake buns for 8 minutes, then reduce heat to 180C (160C fan-forced) and bake for a further 15 - 20 minutes until golden and cooked through.

Step 6

Meanwhile, make glaze by dissolving sugar in water over gentle heat until mixture reduces slightly. Remove buns from oven and brush with glaze while still warm. Serve warm with butter.