Method

Preheat the oven to 200°C. Whisk together the flour, baking powder, salt and cinnamon in a large bowl. Cut the cold butter into small cubes, then rub it into the flour using your fingertips to create fine crumbs. Mix in the brown sugar and chocolate.

Whisk together the cream, egg yolks (reserving the white) and vanilla paste. Pour into the dry ingredients and use a fork to quickly bring them together to form a dough. Turn out onto a clean work surface and gently knead a couple of times to bring together, then let rest for 5 minutes.

Press the dough into a rectangular shape that’s 2.5-2.75cm thick and cut into 12 squares. Transfer to a baking tray about 1 cm apart. Brush with the remaining egg white and sprinkle with the caster sugar. Bake for 15–18 mins until golden.

Meanwhile, make the chocolate ganache. Heat the cream until it is bubbling at the edges. Remove from the heat and add the chocolate. Let sit for 1 minute, then stir until smooth. Let it cool for 5-10 minutes, then transfer to a piping bag or a small zip-topped bag and cut off the corner. Pipe crosses onto the hot cross buns. Best eaten on the same day.