1. Prepare the dough:

• Heat milk, butter, and sugar together until the butter melts and the mixture is lukewarm.
• Sprinkle yeast over the top, mix, and leave for a few minutes.
• In a mixing bowl, combine flour, cocoa, salt, cinnamon, and mixed spice. Make a well in the centre.
• Add the milk and yeast mixture, egg, and vanilla extract. Mix with a dough hook until a soft dough forms. Continue mixing for 5 minutes until the dough starts “climbing” the hook.
• If kneading by hand, knead for 10 minutes until smooth.

2. First proof:

• Place dough in a lightly oiled bowl, cover with oiled clingfilm, and leave in a warm place for 1 hour, or until doubled in size.

3. Add chocolate and citrus peel:

• Punch down the dough. Add candied citrus peel and finely chopped chocolates. Knead until evenly distributed.

4. Shape the buns:

• Divide dough in half, then cut each half into 8 equal pieces. Roll each piece into a ball.
• Lightly grease a 19cm round baking tin. Place 1 ball in the centre and 7 around it. Repeat for second tin.
• Cover with lightly oiled clingfilm and leave to rise for 30 minutes.

5. Air fry the buns:

• Preheat the Instant Vortex Air Fryer to 165°C.
• Bake the buns, one tin at a time, for 20 minutes.

6. Glaze:

• Mix sugar and boiling water until sugar dissolves.
• Brush the hot buns with the glaze and let cool for 10 minutes in the tin.
• Transfer to a cooling rack to cool completely.

7. Pipe the crosses:

• Melt white chocolate in 15-second intervals in the microwave or over a pan of hot water.
• Transfer to a piping bag and pipe crosses onto each bun.

Tips & Serving:

• Best enjoyed fresh on the day of baking.
• For toasted buns, halve and toast in the Instant Vortex Air Fryer at 200°C for 3 minutes, then pipe white chocolate crosses on top.