Chocolate Swirly Easter Buns

Whisk together the flour and yeast in a large bowl (i.e. the large bowl of a stand mixer, if using).

Mix the lukewarm milk, eggs, vanilla extract, salt, and orange zest in a jug.

Make a well in the centre of the flour and add the sugar along with the milk mixture.

Knead the dough using a stand mixer for 6–7 minutes until smooth.

Add the softened butter bit by bit and knead in until completely combined and smooth (about 5 minutes more).

Allow the dough to prove in a warm place for about 2 hours or until doubled. Make sure the bowl is covered with a warm tea towel, silicone lid or cling film to stop it drying out.

Melt the chopped chocolate in a bowl in the microwave or over a double boiler.

Stir in the softened butter, rapadura sugar, sifted cocoa powder, vanilla essence, and salt, and mix well until everything is smoothly blended together. There may be some small grains of sugar but this is ok.

Keep the mixture at room temperature. If it becomes solid, warm it slightly in the microwave or over a double boiler until it is of a spreadable texture again.

Empty the dough onto a lightly floured bench.

Press and roll out the dough to a large rectangle – 40 x 50 cm, sprinkling a little more flour on the bench as needed if it starts to stick.

Spread the chocolate mixture all over the dough using the back of a tablespoon.

Roll up the dough into a long sausage, starting from the long edge of the rectangle.

Cut into 5 cm lengths using a sharp knife or the edge of a bench scraper.

Arrange in a 9-inch deep round tin which has been buttered. Make sure the smooth part of the buns are on top and the rolled edges stay on the sides. Fit them snugly together. Place one of the buns in the middle.

Brush all of the buns with milk, then allow to prove, covered with a tea towel, until visibly risen.

Add the water to the flour and stir well until you have a smooth paste that is thin enough to pipe, but thick enough to hold its shape.

Empty this into a piping bag fitted with a nozzle with a small round hole. Alternatively, you can use a zip lock bag with the corner snipped off, or a disposable piping bag with the end snipped off.

Pipe the cross pattern over the risen buns.

Bake at 200 degrees C (fan-forced) for 5 minutes before turning the oven down to 180 degrees C for 10 minutes, then 170 degrees C for another 10–15 minutes until risen and golden.

Place all the syrup ingredients in a small saucepan.

Bring to a boil, then allow to simmer for a minute or two.

Turn off the heat and let the orange and spices infuse into the syrup.

Brush the syrup generously over the hot buns, just after they have come out of the oven.

Serve warm and gooey!