Choc-chip hot cross buns

Lightly grease a baking tray and set aside. Place milk in a jug. Sprinkle yeast over milk and set aside for 5 minutes, until foamy.

Sift flour and cinnamon together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in chocolate chips, sultanas and sugar.

Whisk egg into milk mixture. Pour over dry ingredients and mix to a soft dough. Turn onto a lightly floured board. Knead for about 10 minutes, until dough is smooth and elastic.

Place dough into a lightly greased bowl. Cover with plastic wrap, then a tea towel. Set aside to rise in a warm place for about 45 minutes or until doubled in size (known as proving).

Preheat oven to 220°C.

Punch dough with fist to release gas. Knead on a lightly floured surface for a few minutes, until smooth. Divide dough into 16 equal pieces. Knead each piece until smooth. Shape into rounds. Place close together on prepared tray. Cover with a tea towel. Stand in a warm place for about 40 minutes, until doubled in size.

Bake for 15 minutes. Reduce oven to 180°C, and bake for a further 5-10 minutes or until buns sound hollow when tapped.

Meanwhile, to make glaze, combine water, sugar and mixed spice in a small saucepan. Bring to the boil on high, stirring constantly, until sugar dissolves. Reduce heat. Simmer for 1-2 minutes without stirring. Brush over hot buns.

Place chocolate in a small snap-lock bag. Snip a small hole in corner and use to pipe crosses onto buns. Transfer to a wire rack to cool. Serve warm with butter.