Whisk milk & yeast, add sugar and egg and whisk again.

Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can use a floured hand for this if you find it easier.

Cover and rest for 3-5 min so the dough settles down and then fold the dough over itself turning the bowl after each fold.

About 10-20 times until it’s soft and supple.

You can also knead it if you’re comfortable doing so or have a mixer.

Flip it over, fold in half & cover and rest for 1 hour.

Put your butter in the freezer to cool down.

Line a tray with parchment paper.

Roll the dough out into a rectangle and grate the butter around, sprinkle sugar and chocolate chips.

Slice in half long ways and roll each side up, be sure they’re seam side down.

Press each roll down slightly to flatten after each roll.

Cut into 2.5 inch pieces.

Spread them over the tray, they can be pretty close, cover and rest 20 min and preheat oven to 175C.

Make your syrup by being the water and sugar to a boil and simmer for 5 min, put it in a bowl and let it cool down.

Once the buns are ready with egg wash and bake for 13-16 min.

Brush with syrup as soon as they’re out.

Leave in tray for 10 min then on to a cooling rack.

To freeze place in an airtight bag AS SOON as they’re cool and freeze.

Defrost as many as you need airtight in about 1-2 hours.

When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time.

Room temperature airtight as soon as they cool for about 3 days.