Step 1: In a medium bowl, whisk together Meadow Fresh Milk, Edmonds Instant Dry Yeast and 1 tablespoon Chelsea Caster Sugar. Cover and set aside.
Step 2: Sift Edmonds Standard Grade Flour and cocoa into another larger bowl. Rub in Tararua Butter until mixture resembles fine breadcrumbs. Make a well in centre. Add yeast mixture, egg and remaining Chelsea Caster Sugar (7 tablespoons). Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.
Step 3: Meanwhile, grease a 6cm-deep, 23cm (base) square cake pan and line with baking paper, allowing an overhang to help pull the hot cross buns out after baking.
Step 4: Punch down dough. Turn out onto a floured surface. Knead for 5 minutes or until smooth. Add chocolate bits. Knead to combine. Divide into 16 equal pieces (tip: use a kitchen scale to help with this) and roll into balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until slightly risen. Preheat oven to 200°C bake/180°C fan bake.
Step 5: While buns are rising, make paste for the crosses. Combine Edmonds Standard Grade Flour, Chelsea Caster Sugar and water in a bowl. Spoon into a snap-lock bag. Snip 1 corner from bag. Pipe crosses onto buns. Bake for 10 minutes. Reduce heat to 180°C bake/160°C fan bake. Bake for a further 15-20 minutes, or until golden and cooked through.
Step 6: Make the glaze by combining Chelsea Caster Sugar and water in a small saucepan or microwave-safe dish and heat until sugar has dissolved.
Step 7: Remove cooked buns from cake pan and place on a wire cooling rack. Brush tops with glaze. Cool. Serve with Tararua Butter.