Soft, yeast raised Easter bread flavoured with cocoa powder, spices, orange, chocolate chips and candied peel.
Place the butter, milk and orange zest in a pan and heat until the butter has melted. Set aside until it has cooled to lukewarm (it shouldn't be so hot that you can't comfortably hold your finger in it). Pour the milk mix into the flour along with the egg and stir until it forms a rough dough.
Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. The dough should be sticky at first but become smooth as you knead it. Alternatively you can use a stand mixer fitted with a dough hook to knead it for about 6-7 minutes.
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. To make the crosses, place the flour in a bowl and slowly whisk in enough water to form a thick, pipe-able consistency; your looking for something with a similar consistency to wallpaper paste. Place the paste in a disposable piping bag and snip off the very tip (or put it in a piping bag fitted with a small round nozzle).
Pipe a cross on the top of each risen bun then bake them for about 20 minutes. They should be well risen and browned; if you have a probe thermometer then the internal temperature should reach at least 94°C/201°F.
Once the buns are baked, remove them from the oven and brush the tops liberally with the glaze. Allow to cool then serve them split, toasted and buttered.