Put the flour, sugar, orange zest, yeast and 1 tsp salt into the bowl of a stand mixer. Whisk to combine.

Pour the milk into a small saucepan and sprinkle in all of the spices. Bring to a gentle simmer, whisking to combine. Leave to cool until just tepid, then whisk in 1 beaten egg and stem ginger syrup.

Put the mixer on low, then slowly pour the spiced milk into the flour. Leave to knead for 5-6 mins, until the dough is becoming a cohesive ball. With the mixer running, start adding the butter 1 tbsp at a time, waiting each time for the spoonful to be fully incorporated before adding the next.

Once all the butter is incorporated, turn up the stand mixer to medium, then allow it to knead for 5-8 mins, or until you can stretch a piece of dough so thinly that you can see light through it and it does not tear. This is called the windowpane test. It should be soft, shiny, glossy and elastic in texture.

Put the dough on a clean worksurface. Work into a rough rectangle, then scatter the chocolate and cherries on top. Work the dough to distribute these evenly. Shape into a ball, put into an oiled bowl and leave in a warm spot for 1-2 hrs until doubled in size.

Split the dough into 12 pieces, each roughly 110g. Shape into balls and put gently into an oiled and lined rectangular tin, spaced a little apart from each other. Leave to prove for a further 45 mins to 1 hr. They’re ready when they’re puffy, are touching and leave a dent when gently pressed with a floured finger.

Heat the oven to 200C/180C fan/gas 6. Gently glaze each of the buns using the remaining beaten egg. Mix the plain flour with 5-6 tablespoons water to create a thick but pipeable consistency. Transfer the mixture to a piping bag and gently pipe a cross onto each bun. This is best achieved by piping down vertically across all of the buns, then turning the tin and piping horizontally.

Bake for 20-25 mins until risen and golden. Leave to cool slightly before serving. Serve warm or toasted with butter (see tip, below).