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In a mixing bowl, whisk together plain flour, sugar, instant yeast, salt, cinnamon and nutmeg. Make a well in the center.
Add in egg and warm milk.
Knead until dough is stretchy.
Add softened unsalted butter.
Knead until dough passes windowpane test (you can stretch dough thinly).
Transfer dough into an oiled bowl, cover with cling wrap, then let it rise until double in size (usually an hour).
Punch dough, transfer on to a clean surface, then incorporate a cup of milk chocolate chips.
Roll it into a log, then cut into 12 portions.
Make each portion into a bun and arrange them in a lined 32cm x 22cm pan.
Cover with a cloth and let them rise for 30 minutes.
Pre-heat oven to 170 degrees Celsius convection or 190 degrees Celsius conventional setting.
Prepare mixture for the crosses by mixing flour and water. Transfer mixture into a piping bag.
When buns are done rising, pipe crosses on top of each bun.
Bake for 15 minutes at 170 degrees Celsius convection or 190 degrees Celsius conventional oven.
Allow buns to cool a bit.
Prepare glaze by mixing apricot jam and water, then brush freshly baked buns with it.
Enjoy while buns are still warm!