Combine together yeast, sugar and milk in a bowl. Cover and stand in a warm place for about 10 minutes or until frothy.

Sift together flour and spices into a large bowl. Using your hands, rub in butter until the mixture resembles breadcrumbs. Add yeast mixture, egg, raisins and chocolate chips. Stir with a wooden spoon to make soft sticky dough. Cover and stand in a warm place for about 45 minutes or until dough has doubled in size.

Turn dough onto a floured surface. Knead for about 5 minutes or until smooth. Divide the dough in 16 equal portions. Roll into balls. Place balls 5 cm apart in two greased 23 cm square cake tins. Cover and stand in a warm place for about 30 minutes or until buns have risen.

Preheat oven to 190C or 375 F.

Combine together flour and sugar in a small bowl. Add water to make thick paste. Place flour paste in a ziplock bag, cut off the ends, and pipe crosses on buns. Or use a piping bag fitted with small plain tube.

Place sugar, gelatin powder and water in a saucepan. Stir to combine. Stir constantly, without boiling, until sugar and gelatin are dissolved. Keep warm.

Bake buns in oven for about 20-30 minutes or until well browned. Turn onto wire rack and brush with hot glaze.

Cut the buns in halves, spread with butter, and serve warm.