In a bowl, mix together the hot tap water, 2 cups bread flour and 1/4 teaspoon active dry yeast. Mix together using a fork or spoon until a shaggy dough forms, cover and set aside for 20 minutes.

Meanwhile, prepare the butter mixture. In the bowl of a stand mixer, beat together the cold butter and flour (1/4 cup + 2 tablespoons) on medium speed until combined and creamy, about 3 minutes. Scrape the butter out of the bowl and place on a piece of wax or parchment paper. Set aside at room temperature, do not clean the bowl as you can use it to make the dough.

After 20 minutes, finish the dough. Switch your mixer to the dough hook. Using the same bowl you made the butter mixture in, combine the remaining flour/water/yeast mixture, plus the remaining bread 2 1/2 cups bread flour, 3 teaspoons yeast, brown sugar, salt and warm milk. Knead the dough on the lowest speed to incorporate the ingredients and then turn it up to medium speed for about 3-5 minutes or until the dough pulls away from the sides of the bowl. The dough will be a little wet and sticky, but should pull away from the sides of the bowl.

*Dust your work surface generously with flour and then scrape the dough out onto your floured counter. Dust the top of the dough with more flour and then roll the dough out into a rectangle that is roughly 13 inches long by 10 inches wide. Now keeping the width at 10 inches, continue to roll the length to about 33 inches long (yes, I know, it's long). It does not have to be perfect, but it should be a long rectangle in shape. In the end, you are looking for a rectangle that is roughly 33 inches long by 10 inches wide.

Now grab that butter and scatter it over the dough. Use a knife to gently smear the butter over the dough in an even layer and all the way to the edges. Lift up the side of the dough up and fold over five times until you get to the end of the dough. Gently pinch the ends together to seal the dough. You should now have a rectangle that is roughly 10 inches long and 6 inches wide. Again, it does not need to be perfect.

Ok now, roll that dough out one more time into a rectangle that is 33 inches long by 10 inches wide. Fold it over five times from one side to another. Place the dough on a floured pan, cover with plastic wrap and place in the fridge for 1 1/2 hours or overnight.

Preheat the oven to 400 degrees F. Grease 6 (8 ounce) ramekins or 12 muffins cups.

In a bowl, combine the zest of 1 lemon, the vanilla bean seeds, poppy seeds, cinnamon and sugar.

Transfer the dough to a floured work surface and roll out into 18 inch long x 10 inch wide rectangle. Sprinkle the sugar mixture over the dough in an even layer. If desired you can also sprinkle in some blueberries. Tightly roll the dough length-wise into a long log. Using a long sharp knife, cut the dough into six pieces for big buns or 12 pieces for smaller buns. Place the rolls in the prepared pan and cover with a damp kitchen towel. Let the buns sit 30 minutes or until slightly puffy.

Bake in the oven for 30 mins or until golden browned and puffed (if the top is browning too fast, lower the temperature slightly for the last 15 minutes).

In a small sauce pan over medium high heat cook the blueberries and water until mixture resembles thick syrup. Strain the blueberries, reserving the juice/syrup mixture. Combine blueberry syrup with the powdered sugar, 2 tablespoons meyer lemon juice and vanilla. Whisk until smooth. Add more lemon juice to thin as needed.

Serve the buns warm, drizzled with the blueberry glaze and topped with passion fruit.