• Place milk, sugar and yeast into a bowl. Stir and leave to activate for 5-10 minutes
• Add egg and butter to yeast mix and stir.
• Add flour, salt, cinnamon, mixed spice to the yeast mix.
• Mix to form a ball.
• Transfer dough onto your bench and knead for 8 minutes, then add chocolate chip and knead for another 2 minutes until smooth, you may need to add another ¼ cup of flour a little at a time if your dough gets to stick when kneading.
• Place in bowl and cover and let rest for 1½ hours or until doubled in size.
• Once dough has risen place on a floured surface and divide dough into 32 even pieces and roll into smooth balls
• Line a baking tray with a silicon mat or baking paper and place buns close together on tray.
• Cover and let rise for 30 minutes
• Pre-heat your oven to 180°c / 350°F fan bake

Cross

• In a small bowl mix flour, cocoa and water together until smooth. Place the mix in a piping bag or bottle, and gently squeeze a cross on the top of each buns.
• Cook for 15 -20 minutes at 180°c / 350°F

Sugar glaze

• In a microwave safe bowl place sugar and water and heat on high in the microwave until mix comes to a boil about 2 minutes.
• Once buns come out of the oven, brush on sugar glaze straight away while the buns are still hot.
• Serve warm with melted butter