Bloom the yeast

1. In a saucepan, melt the butter with the milk, orange zest and sugar over low heat. Once the butter is melted and sugar is dissolved, remove from heat and allow to cool until lukewarm (important — too hot will kill the yeast).
2. Stir in the dried yeast. Cover and let sit for 5–10 minutes, until foamy.

Make the dough

1. In the bowl of a stand mixer, combine bread flour, cocoa powder, mixed spice, and salt. Mix well.
2. Add the bloomed yeast mixture and the egg to the dry ingredients. Use the dough hook attachment to knead, stopping once or twice to scrape down the sides. Knead for 8–10 minutes, until the dough is smooth and passes the windowpane test.
3. Transfer dough to a floured surface. Knead the chocolate chips by hand to avoid them breaking, until they are evenly distributed.
4. Place dough in an oiled bowl. Cover with cling film and let rise for about 1 to 2 hours, until puffy and doubled in size.

Shape the buns

1. Turn dough onto a floured surface. Gently press to release air. Weigh the dough (1050 g) and divide into 12 equal pieces (around 87.5 g each). Shape each into a ball by tucking the edges underneath, then pinch the end together and roll on work surface to form a ball.
2. Place buns onto a lined baking tray, leaving a little space between each. Cover with a tea towel and allow to rise for about 45 minutes, until puffy and slightly touching each other.
3. When you are close to the end of the 2nd rise, preheat the oven to 180°C fan (350℉).

Make the cross mixture

1. Mix flour and water to a pipeable consistency. Transfer to a piping bag, snip a small hole, and pipe a cross over each bun.

Bake the buns

1. Bake in the preheated oven at 180°C fan (350℉) for about 25 minutes, until the tops are set and bottoms sound hollow when tapped.

Glaze the buns

1. Mix the apricot jam and warm water.  If you like, you can strain through a sieve to create a smooth glaze. 
2. While the buns are still warm, brush with glaze to a beautiful glossy finish.
3. Transfer the buns onto a wire rack and remove the parchment paper.

Serve the buns

1. Slice a bun in half and spread generously with butter!  Enjoy and happy Easter! Go on…have another one…