Add the flour, sugar, cinnamon, mixed spice, salt, yeast and zest to a bowl.

Gently warm the butter and milk in a pan until the butter has melted. Pour this into the bowl and stir with a table knife. Crack in the egg and stir again with a table knife until it comes together into a very shaggy dough with lots of dry patches.

Tip the dough onto a work surface and knead for 5–8 minutes until it is no longer sticking to the work surface and is quite a lot smoother than before.

Add half of the chocolate chips onto the dough and knead through until combined. Repeat with the remaining chocolate chips.

Place the dough back in the mixing bowl, cover with a tea towel and leave to prove for at least 30 minutes.

Remove the dough from the bowl and flatten it out. Cut this into six equal portions and roll these into a ball.

Place the balls onto a lined baking tray and cover with a lid or a loose lightly oiled piece of clingfilm.

Set aside in a warm place for 45 minutes–1 hour 30 minutes until nearly doubled in size and puffy.

Preheat the oven at this stage to 175ºC/350ºF fan.

Mix the 25g of flour with 25ml of water and stir until combined into a thick paste. Fill a piping bag with this mixture.

Once the dough has proved, cut a small hole in the piping bag. Pipe a line across the middle of the buns, then pipe another line in the other direction to make the cross on each bun.

Bake the buns for 20-25 minutes.

Once baked, gently warm the honey for a couple of seconds in the microwave and brush a very thin layer on the buns to make them shiny.

Allow to cool completely before eating.