Then mix like this

1. Line 2 x spring form tin base with baking paper. Lightly grease the sides of the tins in preparation for baking.
2. Place water and yeast into bowl. Cook at 2 minutes / 37C / Speed 2.
3. Add butter, flour, salt, honey, sugar, egg and cocoa powder. Speed 7 / 5 seconds. Then program Closed Lid / 6 minutes / Kneading Speed.
4. Remove dough carefully from bowl and place onto a floured bench. It will be a slightly sticky dough but workable.
5. Knead choc chips into the dough until distributed.
6. Place dough in to an oiled bowl and place somewhere warm for one hour or until doubled in size.
7. Remove dough from bowl and divide into 18 even balls. Place buns close together into spring form tins. Place in a warm spot and allow them to double in size.
8. Preheat oven to 200C.
9. Add cross ingredients into clean mixer bowl. Speed 4 until well combined. Add a drizzle of extra water if needed to thin it slightly. Be sure not to thin it too much, you need a thick paste.
10. Carefully place the batter into a piping bag with a medium tip (or zip lock bag with the corner snipped). Pipe a cross onto each of the buns.
11. Place tray into the oven and bake for 20-35 minutes depending on the size of your buns. You may need to cook a little longer.
12. Add the glaze ingredients into the bowl. 4 minutes / 100C / Speed 2 or until the sugar is dissolved.
13. Carefully remove cooked buns from oven. Carefully brush with the glaze. After 5 minutes repeat the glaze. Place into the oven for a few minutes to “set” the glaze. This will give it an extra shine.
14. Remove from oven and carefully place onto a wire rack to cool. Best served the day of making.