Method

• 1.
  Mix cocoa powder and boiled milk in a small bowl until a thick rough paste forms.
• 2.
  Trim and discard the stem ends of the orange, then roughly chop the trimmed orange and puree in a food processor until almost smooth.
• 3.
  Pour tepid water into the bowl of a stand mixer. Add yeast, 10g brown sugar and 100g flour. Whisk by hand until a smooth paste. Place remaining flour and brown sugar on top, then add orange puree, spices, 1 tsp fine salt, chilled butter and the cocoa paste. Stand for 30 minutes.
• 4.
  Attach dough hook to mixer and knead on low for 15 minutes. Add chocolate and knead for a further 5 minutes. It should be soft, smooth and not wet – add 1-2 tbs more flour if it is. Scrape into a plastic tub or large bowl lightly sprayed with cooking oil spray. Rest at room temperature for 40 minutes, or until puffed.
• 5.
  Lift dough up by one side and shake to lengthen. Fold dough over on itself and place back in the tub. Turn dough 90 degrees and repeat the shake and fold – this activates the gluten in the dough. Press plastic wrap on top, cover and chill overnight.
• 6.
  The next morning, place dough onto a lightly floured surface. Portion into 8 x 100g portions. Roll each portion into a tight ball and place in a 2 x 3 formation, with the extra two on the side, on a shallow baking tray lined with baking paper. Cover lightly with plastic wrap and leave to prove in a warm place for 1 hour, or until puffed, almost touching and bounces back lazily when poked lightly.
• 7.
  Meanwhile, for the glaze, place all ingredients with 1½ tbs water in a small saucepan and place over high heat. Bring to the boil, reduce heat to low and simmer, stirring occasionally, for 2-3 minutes, until slightly thickened and syrupy. Set aside to cool.
• 8.
  For the cross, place all ingredients in a medium bowl with ¼ cup (60ml) water and ¼ tsp fine salt. Whisk until combined and smooth (see recipe notes). Transfer cross paste to a piping bag or zip-lock bag and set aside.
• 9.
  Preheat oven to 210°C/190°C fan-forced.
• 10.
  Cut a 5mm tip off the piping bag or corner of zip-lock bag and pipe crosses over the top of buns. Bake buns for 15-20 minutes, until firm and bouncy when pressed. Remove buns from oven and brush with glaze. Cool on a wire rack for 10 minutes before serving.