Method

• 1.
  Place raisins and Pedro Ximénez in a jar, seal and shake to combine. Set aside to soak for 2-3 hours, inverting the jar every so often. Strain through a fine sieve into a bowl, reserving the Pedro Ximénez for the glaze.
• 2.
  Melt butter in a small saucepan over medium heat, then add milk and warm slightly. Remove from heat and whisk in egg to combine.
• 3.
  Combine the flours, sugar, cacao nibs, cocoa, yeast, cinnamon, and 1 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Mixing on medium speed, gradually add the milk mixture until combined. Add drained raisins, increase speed to medium-high and knead for 8-10 minutes until smooth and elastic. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour until doubled in size.
• 4.
  Meanwhile, preheat oven to 200°C.
• 5.
  Grease a large baking tray and line with baking paper. Knock back dough on a well-floured surface, then press out slightly and scatter over chocolate. Knead lightly to combine, then divide dough into 20 even pieces. Roll each piece into a smooth ball. Place a ball in the centre of the prepared tray, then arrange remaining balls around it in two concentric circles, leaving about 1cm in between each. Cover loosely with a clean tea towel and stand for 30 minutes or until risen by half.
• 6.
  For the piping, combine flour, milk, cinnamon and 1 tbs water in a small bowl until smooth. Transfer to a zip-lock bag and cut a small hole on one corner. Pipe a cross on each bun and bake for 10 minutes, then reduce oven to 180°C and bake for 15-20 minutes until golden brown and buns sound hollow when tapped. Transfer to a wire rack to cool slightly.
• 7.
  For the Pedro Ximénez glaze, stir ingredients in a small saucepan over medium-high heat until sugar has dissolved, bring to the boil, then remove from the heat. Brush glaze generously over warm buns and serve.