Pour the milk into a large microwave safe bowl, microwave for about 45 seconds to warm the milk slightly. Sprinkle the yeast over the milk and give it a light stir. Set aside for 10 minutes to allow the yeast to activate.
Add the sugar, butter and egg to your yeast and milk and give it a little mix.
In a medium sized bowl, place the cocoa, flour salt and baking powder. Mix together until well combined.
Add half of your dry ingredients into your wet ingredients and give it a good stir. Add 1/2 of the remaining dry ingredients and continue mixing for about 3 minutes.
Add in your chopped chocolate along with the remaining dry ingredients.
Mix your dough until it forms a smooth, slightly sticky ball of dough.
Drizzle a little oil on top of your formed dough and flip the dough in the bowl. Cover the surface of the dough with a little more oil and make deep indents into the dough using your fingertips.
Set dough in a warm place to rise for 1 hour, or until doubled in size.
Once the dough has risen, knock the dough down and roll it out on a clean surface (the dough should not stick so don’t be tempted to add flour) roll into a large square shape. Fold your square of dough in thirds lengthwise and then fold in thirds again the other way. Place the dough back into your bowl and allow to rise for another hour or until doubled in size.
Once the dough has completed its second rise knock down the dough again and split into 12 evenly sized sections (each piece should weigh between 90 and 100 grams each if you want to be accurate).
Cover your hands in a thin layer of oil and form the dough balls into buns. Making sure to place the smoothest edge of the dough on top.
Line a large rectangle baking pan with baking paper and arrange your buns in 3 rows of 4 with a little bit of space between each.
Leave the buns to rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 160 degrees.
Combine the flour, cocoa and icing sugar with enough water to form a thin paste. Spoon the paste into a small ziplock bag or piping bag. Seal bag and cut off one corner to create a hole for piping.
Pipe crosses onto the buns.
Place into a preheated oven and cook at 160 degrees for 30 minutes or until fully baked through.
Once the buns are cooked place all of your glaze ingredients into a small saucepan.
Heat on a medium heat until the butter and jam are melted. Stirring occasionally.
Brush the glaze over your freshly baked buns.
Serve hot with butter and jam.
