In the bowl of an electric mixer with the dough hook attached, combine the milk, caster sugar, yeast, flour, salt and egg and mix until everything comes together.

Increase the speed to medium and knead until the dough is smooth (about 5 minutes).

With the mixer running, add two pieces of butter and knead them in. Continue with the remainder of the butter then knead until the dough is smooth and elastic.

Lightly butter a large bowl, shape the dough into a ball and place it in the bowl then cover with plastic wrap and set aside until it has doubled in size (about an hour).

Punch down the dough.

Lightly flour your bench then roll the dough out to a rectangle measuring 60x40cm.

Sprinkle the dough with the brown sugar and blueberries then roll tightly from the long side.

Place cupcake cases in a 12-hole muffin tin.

Cut the roll of dough into 12 pieces and place each one, cut side up/down in a case.

Cover the tray with plastic wrap and set aside to almost double in size again while the oven pre-heats to 180C (390F) fan-forced.

If you want to refrigerate or freeze the dough for later, place it in the fridge as soon as the rolls are in the tray.

In a small bowl, mix together the egg white, extra sugar and almonds then drizzle over the risen rolls.

Bake for 25-30 minutes or until golden brown.

Serve the buns warm or at room temperature (I think warm is best).