Rub butter into flours, then add salt and yeast to opposite sides of a mixer bowl.
Warm the milk to 40°C.
Mix eggs, warm milk, cordial, and lemon oil into the dough until combined and proven for 1 hour.
For the spice dough, rub butter into flours in a mixer bowl.
Add ground cardamom, cloves, salt, yeast, cinnamon, and sugar to the flour mixture.
Warm milk to 40°C and mix with 3 tablespoons of water.
Combine eggs and milk with the flour, mix until smooth, and prove for 1 hour.
Melt butter, sugar, lemon juice, and zest, then stir in eggs over simmering water until thick.
Simmer apples, cranberries, lemon juice, and sugar for 15 minutes, boil to set, and blend until smooth.
Divide doughs into 24 pieces, shape into sausages, and prove on trays for 30 minutes.
Preheat oven to 205°C.
Bake buns for 15 minutes until golden, cool, and slice lengthways.
Whisk icing sugar and elderflower cordial for the first glaze.
Combine icing sugar, vanilla, cinnamon, and juices for the second glaze.
Dunk elderflower bun tops into the elderflower icing.
Dunk spiced bun tops into the cinnamon icing.
Whip double cream and icing sugar to stiff peaks and place in a piping bag.
Spread jam or lemon curd on bases, pipe cream, and attach the glazed tops.