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 pull-apart, place 300g butter in a saucepan over medium heat and cook for 4 minutes or until golden brown. Transfer to a heatproof bowl and use some to brush a 25cm bundt pan. Spoon a further 2 tbs butter into the base of prepared cake pan and set aside.
• 3.
  Place ultimate bun base in a stand mixer fitted with a dough hook. Add flour, eggs, sour cream, vanilla, clove and remaining 200g butter. Knead for 8 minutes or until a tight ball forms. Add chopped chocolate. Knead for 2 minutes to combine.
• 4.
  Combine sugars in a bowl. Transfer dough to a lightly floured work surface. Roll out to a 1cm-thick, 30cm x 50cm rectangle and cut into 4cm squares. On a lightly floured work surface, roll squares, using the palm of your hand, until tight balls form. Brush with melted butter. Toss in sugar and arrange in pan. Spoon over any remaining sugar and butter. Cover with a clean damp tea towel. Set aside in a warm place for 1 hour to rise slightly.
• 5.
  Preheat the oven to 180°C.
• 6.
  Splash a little water into oven to create steam (this helps buns expand before forming a crust), then bake, covering with foil halfway, for 1 hour 10 minutes or until a skewer inserted in bun comes out clean.
• 7.
  Stand for 10 minutes to cool (no longer, as, pull-apart will set in pan). Place maple syrup in a saucepan and bring to boil over high heat. Invert bun onto a platter. Pour over maple. Set aside to cool slightly.
• 8.
  Transfer melted dark chocolate to a piping bag fitted with a small plain nozzle and pipe a cross on each bun. Serve warm.