450g white bakers flour, plus extra for dusting
40g caster sugar
4g mixed spice
2g ginger powder
4g dry yeast
5 large eggs
240g butter (room temperature)
240g Max Brenner pure milk or dark chocolate drops (or alternative high quality chocolate)
25g cocoa powder
50g white sugar
Using a fork, mix the flour, sugar, salt, mixed spice and ginger together. Whisk the yeast and milk together to dissolve. Add the eggs and yeast to the dry ingredients and mix until a rough dough forms. Transfer dough to a clean flour dusted work surface. Add the butter and knead for around 10 min, or until the dough is smooth and springy. Add the chocolate drops and distribute evenly.
Place the dough in a large and lightly oiled bowl, cover with plastic wrap and let rise until about double in volume.
Turn the dough onto a flour dusted work surface and punch down to return the dough to its original size. Divide into 12 even portions. Shape each portion into a ball. Place balls onto baking paper lined tray, about 2cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 180°C or 165˚C fan-force.
Meanwhile, place the plain flour, water and sifted cocoa powder into a small bowl and whisk to a thick paste. Before baking, mark each bun with a cross using a piping bag or spoon.
Place the buns into the preheated oven and bake for 15 to 20min, or until golden brown.
While the buns are baking, combine the sugar, water and honey in a pot and bring to a boil. Turn off and let cool slightly.
Transfer the baked buns to a wire cooling rack, and brush the warm glaze over them.