Add the butter and milk into a microwave safe bowl or jug and microwave until the butter has melted or it becomes warm. Add the egg and whisk until well combined.

Once rise, uncover the bowl and punch the dough down to deflate it. Transfer to your workbench and stretch out slightly. Add the chocolate chips on top and knead into the dough until they’re all evenly distributed. Split the dough into 8 pieces. I found the best way to get evenly sized buns is to weight all the dough first, then divide that number by 8. To form into little balls, gather each piece into a ball by pinching it together, than roll to form a dough by cupping the palm of your hand against your workbench.

Place the dough balls smooth side up on a lightly oiled baking tray. Spray the top with oil spray and allow to rise for another 30 minutes.

Preheat your oven to 180°C/350°F.

Add the flour and enough water (roughly) 5 tbsp) to form a paste. Transfer to a piping bag and snip the end off. Pipe crosses onto the buns.

Bake for 20 minutes or until the crosses look a little golden.

While the buns are baking, warm up your jam or marmalade in the microwave and once the buns have baked, brush with glaze. Serve warm with some salted butter.