Blueberry and almond morning buns

Method

1. In a medium mixing bowl (or the bowl of a stand mixer, with the dough hook attached) combine the flour, yeast, warm water and egg. Mix the ingredients together until they form a dough.
2. Transfer the dough to a floured work surface and knead for about 10 minutes (or knead for 5 minutes using a stand mixer) until the dough is smooth and elastic. Cover with plastic wrap and leave in a warm place for an hour or until doubled in size.
3. Once the dough has risen, lightly flour a work surface and roll into a 30 x 40 cm rectangle with the short side facing you.
4. Slice the butter thinly and place it in the middle half of the dough, leaving a quarter of the dough exposed at the top and bottom. Fold the top and bottom pieces of dough over the butter, so they meet in the middle and the butter is covered. Then, fold the right- and left-hand edges of the dough into the middle. Fold the whole thing in half, so the seam is on the left. Press the dough firmly down to seal it and roll it back out to 30 x 40 cm. Repeat the same folding process, then wrap tightly in plastic wrap and place in the refrigerator for 2 hours or overnight
5. When you’re ready to bake, preheat the oven to 200°C.
6. Split the vanilla bean, scrape out the seeds and rub them into the sugar.
7. Dust a work surface with about a quarter of the sugar. Take the dough out of the refrigerator and dust the top of it with another quarter of the sugar. Roll the dough out into a 30 x 40 cm rectangle (using more sugar to dust if necessary). Spread any remaining sugar over the surface of the dough before scattering over the blueberries and almonds.
8. Roll the dough up tightly like a Swiss (jelly) roll and slice into 9 rounds. Put the rounds in a non-stick 12-hole muffin tin and set aside to rise for 15 minutes. Bake for 30 minutes, or until they are a deep golden brown. Leave to cool for a minute in the tin, before carefully turning out onto a wire rack to cool completely. Serve.