Preheat oven at 180°C.

In a small bowl, dissolve yeast in milk for a few minutes, or until it has frothy.

In a bowl, combine bread flour, coco powder, salt and sugar.

With the mixer running, pour in milk and egg. After 5 minutes of kneading, add in butter. Cover with damp cloth and let it rise at room temperature till double in size.

Punch down the dough to release the air and add in chopped cranberry. Divide the dough into 15 equal pieces and roll into a ball.

Place them on a baking tray lined with baking parchment. Loosely cover with cling wrap or damp cloth and set aside to rise for 1 hour.

Whisk all-purpose flour and water for the cross and transfer to a piping bag. Remove cling wrap and pipe a cross on the top of each buns. Bake for about 20 minutes.

In a pot, boil sugar and water till thick and brush immediately on the buns while it is still hot. Allow the buns to cool.