Heat the milk in a pan and bring to the boil; remove from the heat, add the butter to melt and leave to cool until warm but no longer hot
In a large bowl, mix together the flour, sugar, salt and yeast; make a well in the centre and slowly pour in the warm milk and beaten egg, combining the mixture to form a paste; continue until the mix comes together to form a dough; turn out onto a lightly floured surface and knead for 10 minutes to create a smooth, elastic dough that should spring back when pressed
Put the dough into a clean, well-oiled bowl and cover with oiled clingfilm; leave in a warm, dry place until doubled in size, which should take about an hour
Line a baking tray with baking parchment
Once the dough has risen, add the chocolate, orange zest and apple and knead through to fully combine; divide the dough into 12 equal-sized portions; form each bun into a neat round shape and place onto the lined baking tray, leaving space for each bun to expand; lightly score a cross into each but, then cover the baking tray and buns with lightly oiled clingfilm or a clean tea towel and leave to prove for another hour; once risen, glaze each by brushing with some milk
Preheat the oven to 200C/Gas 6
To make the crosses, gradually mix about 8 tbsp of water into the flour, until you have a paste you can pipe, spoon into a piping bag and pipe crosses onto the buns
Bake the buns in the preheated oven for 20-25 minutes until risen and golden brown. Remove from the oven and cool on a wire rack
Before the buns cool completely, warm the honey in a small pan and brush over the tops to glaze
12 servings