Method

• 1.
  For the base, combine all ingredients with 200ml water in a bowl, cover with plastic wrap and stand in a cool, dark place for 12 hours to double in size.
• 2.
  For the buns, lightly dust a baking tray with flour. Place ultimate bun base in a stand mixer fitted with the dough hook. Add egg, butter and 200g flour, and knead for 4 minutes or until mixture forms a ball.
• 3.
  Halve dough, transfer one portion back to stand mixer and add 1 tbs maple syrup and 150g peanut butter. Knead for 4 minutes or until dough forms a ball. Transfer to a lightly floured work surface and cover with a clean, damp tea towel.
• 4.
  Combine remaining dough with cocoa, milk, 1 tbs maple syrup, remaining 50g peanut butter and remaining 50g flour in a stand mixer and knead for 4 minutes or until dough forms a ball. Transfer to a lightly floured work surface.
• 5.
  Divide the chocolate and peanut butter doughs into 6 equal pieces each, so that you have 12 pieces in total. Cover with a clean damp tea towel. Working with 1 piece at a time, roll dough, using the palm of your hand, into a tight ball, then form into a 12cm-long flat log. Repeat with remaining dough.
• 6.
  Place a piece of chocolate dough on the work surface and top with a piece of peanut butter dough at a 90-degree angle to form a cross. Brush dough with some of the extra milk, then fold ends of chocolate dough in towards centre. Repeat with peanut butter dough to create a ‘knot’. Transfer to prepared tray and repeat with remaining dough. Set aside for 1 hour to rise slightly.
• 7.
  Preheat the oven to 200°C.
• 8.
  Brush buns with remaining extra milk. Splash a little water into oven to create steam (this helps buns expand before forming a crust), then bake for 20 minutes or until dark golden.
• 9.
  Meanwhile, bring remaining 1/2 cup (125ml) maple syrup to the boil over high heat. Keep warm. Remove buns from oven, brush with maple syrup and scatter with peanuts. Set aside to cool for 30 minutes before serving.