Method

Put the flour and sugar into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl so the salt doesn’t kill the yeast.  

Melt the butter in a dish and warm the milk in a pan. Add the butter and the tepid milk to the dry ingredients. Add the egg and use a wooden spoon to bring the mixture together, incorporating the flour from the edges of the bowl as you go. 

Tip the dough out on to a lightly floured work surface. Knead by hand for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook. 

Place the dough back into the mixing bowl and cover with cling film for one hour to prove.  

Once proved knock back the dough punching all the air out.  
Now incorporate the sultanas and chocolate by kneading them into the dough. Roll the dough into a sausage shape and cut into 8 even shapes.  

Line a baking tray with parchment paper.  
Roll the dough into 8 balls and lay them onto the lined baking close together. 
Cover once again with cling film and leave to prove for a further 20-30mins.  

When the buns have risen pipe a cross on each bun with the water and flour mixture.  

Preheat the oven to 220oC. Bake for 15-20 mins until nicely browned. As soon as they come out of the oven brush with golden syrup and let cool before tucking in.