Using the jar of Tiptree chocolate spread, create 6 dollops of chocolate and place them on a small plate in the fridge while you prepare the hot cross buns.
In a medium bowl, thoroughly whisk the yeast and lukewarm water. Then, add sugar and whisk again. Next, incorporate the butter, followed by the milk, whisking after each addition. Mix in 335g of flour and salt until all the flour is combined.
Add the spices and dark chocolate, mixing again. Scrape down the sides of the bowl and fold the dough to ensure everything is well combined.
Using your hands (lightly flour them if the dough feels sticky, but not excessively), turn the dough 90 degrees 5 times. Continue this process, punching it down until the dough becomes smooth and supple (about 10 times). Shape it into a ball and place it in the bowl. Cover and let it rest for 1 hour in the oven set to 35 degrees (if your oven has a dough proofing setting) or, keep the bowl in the oven only with the light on for 2 hours.
Grease the tin and line it with parchment paper.
Once the dough has risen, punch it down and remove it from the bowl. Weigh the dough and divide its weight by 6. Once you have the correct weight for each piece, add a dollop of chocolate to each piece, fold it over, and roll it into a ball. Place the balls in the dish, cover, and let them rest for 30/40 minutes.
While the dough is resting, preheat the oven to 180°C (fan). Whisk together 60g of flour and cold water to make a paste, then place it in a piping bag and set it aside.
Once the dough has rested, snip the piping bag and pipe crosses on top of the buns. Keep the piping bag moving downwards and hold it upright when not in use.
Bake the buns for 10 minutes at 180°C, then lower the temperature to 170°C and bake for an additional 17 minutes until they are lightly dark brown.
As soon as they come out of the oven, brush the buns with honey and enjoy!
