DOUGH

Bread Machine:

• Add the egg, milk and butter to your bread machine pan. Then add 450g (3⅔ cups) of flour, and the remaining dough ingredients. Set your machine to make dough.
• On a well-floured surface (the dough will be sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Gently heat the milk in the microwave until just lukewarm (around 37–40°C / 100–105°F). Stir in the butter (it will soften nicely).
• Add the milk and butter mixture to your stand mixer bowl along with the egg. Work together until everything is well mixed.
• Add 360g (3 cups) of flour, along with the remaining ingredients. Mix until combined.
• Gradually add extra flour as needed one tablespoon at a time, allowing it to incorporate fully before adding more. You may not need the full amount stated, or you could need more. Be careful not to add too much, as this will make the bread dense.
• After a few minutes, the dough will start to pull away from the sides of the bowl. You may notice your machine working a little harder (mine starts to make a clumping sound). The dough will still be sticky and will slip easily from the paddle.
• Using a spatula, scrape the dough from the paddle. Add a little more flour and continue kneading until the dough pulls completely away from the sides of the bowl and most of the bottom. It will no longer drip from the paddle but should come away easily when pulled. The dough should feel tacky, but not stick to your fingers.
• Cover the dough and leave it to proof in a warm place until it has doubled in size, usually 60–90 minutes.
• Knock back the dough on a lightly floured surface and form it into a rough ball.

Both Methods:

• Roll out the dough until you have a rectangle of around 37cm x 52cm (have the shorter side facing you).
• Spread the butter evenly over the dough, leaving a narrow edge (around 1cm) all the way round.
• Combine the sugars and cinnamon and sprinkle over the butter, using your fingers to evenly distribute the mixture.
• Carefully begin to roll up the dough, pulling it fairly taut as you roll.
• Place the dough, seam side down, and cut into 12 rolls.
• Pop the rolls on a lined baking tray or in a greased tin, allowing for a little space in between. Cover the dish or tray with a tea-towel.
• If baking immediately: pre-heat the oven to 200°C (400F). Cover the buns with a tea-towel, and leave them to rest for around 30 minutes.
• Overnight buns:  cover the buns with clingfilm and place in the fridge. In the morning, pre-heat the oven to 200°C / 400℃ and allow the buns to come up to room temperature (I usually sit the dish on top of my oven as it's heating up).
• When ready to bake, sprinkle with the chocolate chunks.
• Bake for around 20-25 minutes.

Frosting:

• Allow the buns to cool for a while.
• Prepare the frosting by mixing the milk and vanilla essence together, then add as much icing sugar as needed to make a thick paste.
• Drizzle with a spoon or pour over the buns. Enjoy while still warm!