In a large bowl, combine the strong white bread flour, sea salt, caster sugar, and dried active yeast.
Pour in the warmed milk, melted butter and add the eggs. Mix everything together until a dough forms.
Knead for 10 minutes until the dough is smooth, elastic, and springy to the touch. (You can use a stand mixer with a dough hook for ease.)
Add the orange zest, mixed peel and chocolate chips towards the end of kneading and continue until evenly distributed throughout the dough.
Transfer the dough to a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for 1–2 hours, or until doubled in size.
Once risen, turn the dough out onto a lightly floured surface and gently knead to knock back the air. Divide into 12 equal portions (around 100g each) and shape into balls.
Place the dough balls onto a lined baking tray, leaving about 1cm between each. Cover loosely with lightly oiled cling film and leave to rise again for 45–60 minutes, while you preheat the oven to Gas mark 6, 200°C (180°C fan).
Mix plain flour and water to form a smooth paste. Transfer to a piping bag and carefully pipe crosses over each bun.
Bake in the preheated oven for 25-30 minutes, until risen and cooked through.
Remove from the oven and, if desired, brush with honey or golden syrup for a sticky, shiny finish. Leave to cool before serving.
