1. In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon of sugar. Set aside for 5 minutes until it becomes frothy and bubbly on top.

2. In your stand mixer bowl, combine flour, cocoa powder, spices, the yeast mixture, melted butter, and egg. Mix on low speed with the dough hook for 5 minutes until you have a soft, slightly sticky dough.

3. Cover the bowl tightly with plastic wrap and place in a warm, draft-free spot. Let it rise for 1½ to 2 hours until doubled in size. The cocoa slows down rising time, so be patient.

4. Return the bowl to your mixer and add the chocolate chips. Knead on low for 1 minute until the chips are evenly distributed throughout the dough.

5. Turn the dough onto a lightly floured surface and knead gently. Divide into 15 equal pieces using a sharp knife – each should weigh about 90 grams. Roll each piece into a smooth ball.

6. Arrange the balls in your greased and lined baking tray, leaving a little space between each one. Cover with a damp tea towel and let rise for 30 minutes until puffy and touching each other.

7. While the buns proof, whisk together flour, sugar, cocoa powder, and water until smooth like pancake batter. Pour into a piping bag or ziplock with a corner snipped off.

8. Preheat your oven to 180°C (350°F). Pipe crosses on top of each bun in one smooth motion. Bake for 20 minutes until the buns are cooked through and spring back when gently pressed.

9. Let the buns rest in the pan for 5 minutes, then brush generously with warm raspberry jam. Transfer to a wire rack to cool for 20 minutes before serving. They’re best enjoyed warm with plenty of butter.