Warm the whole milk in a pan until it's just steaming.
In a large bowl, add the strong white bread flour, cocoa powder, sea salt, caster sugar and dried active yeast
Add in the cold and cubed unsalted butter and rub between your fingers so the mixture resembles bread crumbs.
To the bowl, add the warmed milk, and the eggs and mix it all together.
Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch. I use my stand mixer with the dough hook to make this easier!
Towards the end, add in the chocolate chips and continue to knead to distribute them well.
Once ready, transfer the dough to a clean but lightly oiled bowl, and cover the bowl with clingfilm. Leave to rise until doubled in size - usually takes 1-2 hours.
Once risen, remove from the bowl and knead lightly on a floured surface to 'knock it back'.
Split evenly into 12 balls (Mine weighed roughly 95g each) and add on to a lined tray with about a centremetre gap between the balls.
Cover with lightly oiled cling film, and leave to rise whilst your oven preheats to 200C/180C fan. I usually leave them 45-60 minutes!
Once at the temperature - whisk together the flour and water, and carefully pipe on to form the crosses.
Bake in the oven for 20-25 minutes at 200ºc/180ºfan!
Once baked - brush lightly with honey if you like them sticky and shiny and then leave to cool fully.
Notes
This recipe will make 12 medium/regular sized Hot Cross Buns!