Method

• 1.
  Combine yeast, sugar and 1 1/2 cups (375ml) warm water in a jug, cover and stand for 10 minutes, or until frothy.

• 2.
  Meanwhile, place butter, peanut butter, egg and egg yolk in a bowl and whisk to combine. Place cinnamon, mixed spice, flour peanuts and free-dried strawberries in a stand mixer fitted with the dough hook. Add yeast mixture, butter mixture and 2 tsp salt flakes and knead for 8 minutes, or until smooth and slightly elastic. Transfer to a large greased bowl, cover and stand in a warm place for 1 hour, or until doubled in size.
• 3.
  Preheat oven to 180°C/160°C fan-forced. Grease a large baking tray and line with baking paper.
• 4.
  Divide proved dough into 48 equal-sized pieces. Using the palm of your hand, on a clean work surface, roll each piece into a tight ball. Place on prepared tray, 5mm apart from one another. Cover with a clean tea towel and stand in a warm place for 30 minutes to prove slightly.
• 5.
  To make the piping, combine the extra 1 cup (150g) flour flour and 200ml water in a bowl. Transfer to a piping bag fitted with a 2mm plain nozzle. Pipe crosses onto buns.
• 6.
  Bake for 25 minutes, or until golden. Brush hot buns with warmed jam and bake for a further 5 minutes, or until glazed and a bun sounds hollow when tapped. Serve buns with extra jam and butter.