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In a food processor, blitz together the whole orange and fresh ginger until a smooth pulp forms.
Combine water and orange pulp in a stand mixer.
Add all remaining dough ingredients, except for the chocolate chips.
With a dough hook, mix on a low speed for approximately 5 minutes.
Then increase the mixer to a medium to high speed and mix for a further 3 minutes.
The dough should be shiny and have some elasticity. If not, keep mixing for a maximum of 5 more minutes.
Add chocolate chips and mix on a low speed until the chocolate is dispersed evenly. It shouldn’t take more than 2 minutes.
Transfer dough to a greased bowl and let it ferment at room temperature for 1–2 hours until it almost doubles in size.
When ready, chill in the refrigerator for at least 4 hours or until the next day.
Divide the dough into 12 equal portions, and shape them into buns.
Place on a lined baking tray, set approximately 1 finger-space apart.
Allow to proof at room temperature for approximately 60 to 90 minutes.
The buns should be ready when they double in size, and spring back slightly to the touch.
Bake in a pre-heated oven at 175°C for approximately 18–20 minutes, or until they turn a dark golden colour.
To make the glaze, dissolve the sugar and water over a low heat on the stove.
When the buns are ready, glaze them with the sugar syrup. Serve warm.