Grease and line a square baking pan with compostable baking paper.
Heat the milk in a saucepan or microwave to 35-40°C. Add the dried yeast and set aside for approximately 10 minutes, or until the mixture is bubbly on the surface.
In a large mixing bowl, combine sifted flour, sugar, salt, and hot chocolate spice.
When the yeast mixture is ready, add it to the dry ingredients along with the egg and melted butter.
Knead the dough on a lightly floured surface for 5 minutes. Add chocolate chips and knead until incorporated, about 3 minutes. Roll into 15 (94g each) balls and place them in the prepared baking pan. Cover the pan and leave it to rest in a warm place for 1 hour.
Preheat the oven to 200°C (conventional).
To make the crosses, slowly add water to the flour and cocoa until it forms a smooth paste. Transfer to a piping bag and pipe the crosses over the prepared buns when they have finished resting. Bake for 25 minutes or until golden on top.
While the buns are baking, make the glaze by adding gelatine and sugar to a small jug. Mix in boiling water and stir until dissolved. Adding gelatine to the glaze will give your buns a thick, shiny glaze. Lightly brush over the buns while the mixture is still hot.
