Ingredients

• 250g/9oz strong white flour
• 250g/9oz plain white flour
• 40g/1½oz butter
• 6g fine sea salt
• 2 x 7g sachets instant yeast
• 120ml/4fl oz full-fat milk
• 2 large free-range eggs
• 75ml/2½fl oz elderflower cordial
• 1 cap food-grade lemon oil
• 250g/9oz strong white flour
• 250g/9oz plain white flour
• 40g/1½oz butter
• 12 cardamom pods
• crushed and seeds removed
• 12 cloves
• 6g fine sea salt
• 2 x 7g sachets instant yeast
• ½ tsp cinnamon
• 60g/2¼oz golden caster sugar
• 150ml/5fl oz full-fat milk
• 2 large free-range eggs
• 80g/3oz butter
• 160g/5¾oz golden caster sugar
• 3 lemons
• zest and juice only
• 2 large free-range eggs and 1 large free-range egg yolk
• 3 Braeburn apples
• peeled
• cored and finely chopped
• 80g/3oz frozen cranberries
• defrosted
• 1 lemon
• juice only
• 150g/5½oz jam sugar
• 150g/5½oz icing sugar
• 2 tbsp elderflower cordial
• 150g/5½oz icing sugar
• 1 tsp vanilla paste
• 1 tsp cinnamon
• 1 tsp lemon juice
• 2 tsp orange juice
• 600ml/20fl oz double cream
• 40g/1½oz icing sugar

Directions

• For the elderflower dough
• put both flours in the bowl of a freestanding mixer fitted with a dough hook. Rub in the butter using your fingertips then add the salt to one side of the bowl and the yeast to the other.
• Warm the milk to about 40C (if you don’t have a kitchen thermometer
• gently heat the milk until warm to the touch).
• Add the eggs
• warm milk
• cordial and lemon oil to the bowl and mix slowly for a few minutes to combine. Increase the speed and mix for a few more minutes. Transfer to a large bowl and cover with cling film. Prove in a warm place for 1 hour
• or until doubled in size.
• For the spice bun dough
• put both flours in the bowl of a freestanding mixer fitted with a dough hook. Rub in the butter using your fingertips.
• Remove the seeds from the cardamom pods and take the heads off the cloves. Grind until fine in a pestle and mortar. Add to the flour mixture along with the salt
• yeast
• cinnamon and sugar.
• Warm the milk to about 40C (if you don’t have a kitchen thermometer
• gently heat the milk until warm to the touch). Add 3 tablespoons water and mix.
• Add the eggs and warm milk to the bowl and mix slowly for a few minutes to combine. Increase the speed and mix for a few more minutes. Transfer to a large bowl and cover with cling film. Prove in a warm place for 1 hour
• or until doubled in size.
• To make the lemon curd
• put the butter
• caster sugar
• lemon juice and zest in a heatproof bowl and warm in the microwave until the butter has melted (alternatively put the bowl over a pan of simmering water). Beat the eggs and egg yolk into the lemon mixture. Place over pan of simmering water and stir until thick. Pass through a sieve and leave to cool.
• To make the apple and cranberry jam
• put a plate in the freezer. Add the apples
• cranberries
• lemon juice and sugar to a pan. Simmer for about 10–15 minutes until the apples are soft. Bring to a rolling boil for a few minutes. To check if the jam has reached setting point
• place a blob on the frozen plate and leave to cool for a few minutes – if the jam is ready it will wrinkle when pushed with your finger. If it doesn’t wrinkle
• cook for a few more minutes then test again. Once the setting point has been reached
• transfer the jam to a blender and blitz until smooth. Leave to cool.
• Once the doughs have been proved
• divide both doughs into 12 equal pieces. Lightly flour 4 baking trays and a work surface. Roll each piece of dough into a ball and then into a sausage shape. Place 6 fingers on each tray and leave to prove again for 30 minutes
• or until doubled in size.
• Preheat the oven to 205C/185C Fan/Gas 6.
• Bake the buns for 10–15 minutes
• or until golden-brown. Remove from the trays and leave to cool. Once cool cut the buns in half lengthways.
• For the elderflower icing
• combine the icing sugar and elderflower cordial in a bowl until a smooth
• pourable consistency is achieved.
• For the cinnamon icing
• combine the icing sugar
• vanilla paste
• cinnamon and lemon juice in a bowl. Add enough orange juice to make a smooth icing.
• To decorate
• dunk the top halves of the elderflower and lemon buns in the elderflower icing.
• Dunk the top halves of the spiced buns in the cinnamon icing.
• To fill the buns
• whip the cream with the icing sugar until stiff peaks form when the whisk is removed. Transfer to a disposable piping bag.
• Spread the jam on half the buns and the lemon curd on the other half
• then pipe the cream on top. Sandwich the buns together using the respective iced tops. Serve immediately.