Add the lukewarm miraka (milk aromahana), wai wera (hot water) and huka (sugar) in to a large bowl. Stir it well until the sugar has dissolved.
Add the īhi (yeast) and mix it in well. If you are using surebake it will 10-15 mins to activate and become foamy. If you are using īhi tere (instant yeast), it will take 5-10 minutes to activate.
Add the puehu parāoa (flour), hēki (eggs), iho hūperei (vanilla), raukikini katoa (allspice), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt), kiri ārani (orange zest), wai ārani (orange juice) and pata (butter) in to the yeast mixture. Stir it with a knife until a rough dough comes together.
If you are using a mixer, knead the dough for 10 minutes on low-medium speed. The dough is much looser than some recipes but you can add up to 1/4 cup extra flour if you want to.
If you are kneading by hand, knead the dough with the palms of your hands (not fingers) for 12-14 minutes. Again, the dough will be sticky but you can slowly add up 1/2 C more flour as you knead if you want, sprinkling a little bit on the bench as as you knead it.
After the dough has been kneaded well, stretch it out to a rough square. Sprinkle over the tiakarete (chocolate) and karanipere (cranberries), fold it in from the edges and knead it for 3 extra mintutes by hand until it is distributed well.
Add it a bowl and rise for 1 hour 45 mins - 2 1/2 hours. The main thing to look for is that the dough has doubled in size.
Once it has doubled in size tip the dough on to a lightly floured bench and cut in to 12 equal pieces. The easiest way is to weigh the dough on a scale but you can also eye ball it (I often do).
Line a 25cm x 35cm tray with baking paper. Roll each of the pieces of dough in to balls, tucking the tiakarete (chocolate) inside the dough so it melts inside the buns. You will see I don't use extra flour when I roll the buns as it prevents the ease of rolling. If you do want to use a little flour just sprinkle a little at a time. Refer to the video on how to roll the buns. Place the rolled buns in to the tray making sure there is even space between each one. Cover them with a tea towel and rise for 45 minutes to 1 hour. Again, make sure they have doubled in size.
Just before baking add the crosses on to the buns.