Method

• 1.
  To make buns, combine yeast, sugar and 1 cup (250ml) warm water in a jug, cover and stand for 10 minutes or until frothy.
• 2.
  Meanwhile, place butter and egg in a bowl and whisk to combine. Place cinnamon, mixed spice and flour in a stand mixer fitted with the dough hook attachment. Add yeast mixture, butter mixture and 2 tsp salt flakes, and knead for 8 minutes or until smooth and slightly elastic. Add blueberries and knead until combined. Transfer to a large greased bowl, cover and stand in a warm place for 2 hours or until doubled in size.

• 3.
  For the pie crust crumble, rub all ingredients and a pinch of salt flakes together in a bowl until resembling coarse breadcrumbs. Chill until required.
• 4.
  Divide the dough into 8 equal-sized pieces. Using the palm of your hand, on a clean work surface roll each piece into a tight ball. Place in a ring on a large round baking tray lined with baking paper, leaving a 2cm gap between each bun. Cover with a clean tea towel and stand in a warm place for 30 minutes to prove slightly.
• 5.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper.
• 6.
  To make the piping, combine extra flour and 100ml water in a bowl. Transfer to a piping bag fitted with a 5mm plain nozzle.
• 7.
  Brush buns with extra egg, then pipe crosses over the top of each. Sprinkle buns with one-quarter pie crust crumble, pressing lightly into each bun. Scatter remaining pie crust crumble on second prepared tray. Bake buns for 30 minutes or until golden and a bun sounds hollow when tapped. Bake pie crust crumble for 20 minutes or until light golden.
• 8.
  Brush hot buns with apricot jam and scatter with remaining pie crust crumble. Serve with extra butter.