Sift the flour, yeast, salt and cinnamon into a large bowl, stir in the sugar. Rub the butter into the flour mixture. Make a well in the centre.
Place the milk and apple juice in a small pot, heat until lukewarm, remove from stove and whisk in the egg yolks. Pour the liquid mixture into the flour mixture and stir until it forms a dough.
On a floured surface, knock back dough and add the dried cake mix. Knead to combine, then gently add choc chips and incorporate into dough. Place dough in a warm place, cover and allow to rise for 30 minutes.
Preheat the oven to 180°C. Grease and line 2 loaf tins. Divide dough into 12 balls, place balls in 2 rows in each of the tins; leave to stand for 50 minutes.
To pipe crosses:
Mix together all ingredients, place in a piping bag and pipe crosses onto each ball. Place in the oven and bake for 20 minutes.
For the glaze:
Place all ingredients in a small pot over a low heat; whisk until the gelatin has dissolved. Remove loaves from the oven and brush with glaze; allow glaze to set before serving.
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