Method

Mix the yeast, flour and salt. Add in the milk and melted butter. Mix until a rough dough forms, then knead for 8-10 mins. Cover and rest in a warm place 1 hour

Microwave the frozen blueberries until bubbling and hot. Mash with a fork and add in the sugar and cornstarch. Cool in the freezer. Add in the Nush natural almond spread to the main blueberry mixture and stir until fully combined

Roll out the dough into a rectangle (12×20 inches). Spread the blueberry filling all over the dough surface (saving some for the topping). Fold the dough over in thirds and roll it out a little more

Cut into 8 rectangles, then make 1 cut into each rectangle. Twist the two strands together, then roll into a circle and set in a muffin tray greased with oil. Cover and rest for 45 mins

Brush the buns with some soy milk and bake for around 18 mins at 180C.
For the glaze, mix the remaining blueberry filling with a little soy milk, and brush over the buns