WHAT YOU NEED

For the buns
250g baker’s flour
25g caster (superfine) sugar
5g salt
12g instant yeast
150g whole eggs, at room temperature
50ml water, at room temperature
pinch of ground cinnamon
pinch of ground nutmeg
125g unsalted butter, at room temperature, cubed
125g good-quality milk chocolate, roughly chopped
vegetable oil spray, for greasing

For the egg wash
50g whole egg
1 teaspoon full-cream milk

Place the flour, sugar, salt and yeast in the bowl of a stand mixer with a dough hook attachment and mix on medium speed for approximately 1 minute.

Place the eggs and water in a bowl and whisk to combine.

Stream the egg mixture into the flour mixture with the mixer on low–medium speed.

Add the cinnamon and nutmeg and mix to incorporate – ensure there are no dry ingredients remaining on the bottom of the bowl. Continue to mix on medium speed for 10 minutes.

With the mixer running, gradually add the butter cubes over 5 minutes. Once the butter has been incorporated, continue to mix for a further 15 minutes.

Lastly, add the chocolate and mix to incorporate.

Transfer the dough to a bowl lightly greased with vegetable oil spray and cover tightly with plastic wrap. Set aside to prove at room temperature for 30 minutes.

Place in the fridge overnight.

Lightly spray your work surface, scales and hands with vegetable oil spray, then divide the dough into 10 pieces and roll into balls.

Place the buns on a baking tray lined with baking paper, ensuring there is space between them to allow them room to spread out.

Cover loosely with plastic wrap and leave to sit at room temperature for 3½–4 hours.

Make an egg wash by whisking the egg and milk in a bowl to combine. Set aside.

Preheat the oven to 170°C (325°F) fan-forced.

Brush the surface of the buns with the prepared egg wash, then bake for 13 minutes, until golden brown.

Remove the buns from the oven and leave them to cool slightly before serving.

The buns are best eaten within 2–3 days of baking. Store them in an airtight container at room temperature.

For the best results

It’s best to leave the butter out at room temperature overnight.

You can stop the process of the dough developing at any stage by freezing it.

Next level

Add some dried fruit to the dough at the same time as you add the chocolate for some additional pops of flavour.

Pipe a cross on top of the buns to convert these to hot cross buns.