Combine the room temperature milk and yeast in a small bowl. Set aside in a warm place for 10 minutes or until frothy.
Combine the milk mixture, butter and egg in a jug and whisk to combine.
Combine the plain flour, salt, cinnamon, nutmeg and sugar in a bowl. Make a well in the centre.
Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
Place the dough in a bowl and cover with a damp tea towel and place in a warm spot for 30 minutes or until dough has doubled in size.
Preheat oven to 220 degrees celsius.
Divide the dough into 12 portions and knead the chocolate chips through with your hands. Roll into balls.
Grease and line a baking tray (I find it easiest to use 2 x 20cm square baking tins) and place 6 dough balls 1cm apart in each tray.
Leave to prove for a further 20 minutes.
Meanwhile, mix the flour and enough water to make a smooth thick paste together in a small bowl.
Place the piping mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off). Pipe crosses onto the buns.
Place the tray into the oven and bake for 15 minutes or until golden.
While the buns are still warm, heat the sugar and water in the microwave on medium heat for 1 minute or until the sugar has completely dissolved.
Brush the syrup over the top of the warm buns.
Leave to cool slightly before transferring to a wire rack to cool completely.