1. Activate the Yeast:

In a bowl, combine the warm milk and sugar, then whisk in the instant dried yeast. Let it sit for 3-5 minutes until it starts to bubble.

2. Prepare the Dough:

In a separate mixing bowl, combine the flour, salt, cinnamon, ginger, and dried blueberries. Mix well.
Make a well in the center of the flour mixture, then add the yeast mixture, melted butter, eggs, and lemon zest. Stir with a spatula until the dough begins to come together, then use your hands to knead it into a large ball. The dough will be sticky at first. Transfer it to a floured surface and knead for about 5 minutes until smooth and elastic. The dough is ready when it stretches without tearing, and springs back slowly when pressed.

3. First Rise:

Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for 45 minutes, or until doubled in size.

4. Shape the Buns:

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Once the dough has risen, divide it into 12 equal balls and shape each into a bun. You can use a scale to ensure even sizes. Place the buns closely together on the baking sheet and cover loosely with a towel. Let them rise for another 30 minutes, until doubled in size and touching.

5. Make the Crosses:

Mix the flour, sugar, and lemon zest for the crosses. Add just enough warm water to make a thick paste. Place the paste in a zip-top bag or piping bag, remove the air, and seal it. Snip a small corner off the bag and pipe a cross over the top of each bun.

6. Bake:

Bake the buns for 20-25 minutes, until golden brown and cooked through. Keep an eye on them, as baking time may vary depending on your oven.

7. Glaze the Buns:

Once the buns are out of the oven, prepare the glaze by mixing the powdered sugar with a little warm water to make a syrupy consistency. Brush the glaze over the warm buns to give them a shiny finish.

8. Cool and Serve:

Allow the buns to cool on a wire rack. Serve warm, or store in an airtight container for up to 4 days. To reheat, warm in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 10–15 minutes, wrapped in foil.