1. Cut the butter into about 16 pieces and set aside.

2. In the mixing bowl of a stand mixer, add the water, 2 teaspoons of the sugar and the yeast. Allow to sit for about 5 minutes to proof.

3. Add the rest of the sugar, the vanilla, 2 whole eggs, the milk and the cream. Give it a good stir with a whisk. Then, add flour, 1/2 cup almond meal and salt and stir by hand to moisten slightly (this will help you avoid a big puff of dusty flour when you start mixing it on the mixer).

4. Place the bowl in your mixer with the hook attachment, and start it on low for about 3 minutes until all the dry ingredients are incorporated. Then, crank it up to medium. Start adding the butter, one piece at a time, until it is well mixed in. Continue to mix for another 10 to 12 minutes. The dough will start to resemble a ball, and show good elasticity, but will still be a bit sticky and wet. If it isn’t a ball yet, keep mixing for a while.

5. Then, turn out onto a lightly floured surface, knead once or twice by hand, and then form into a ball and place in an oiled bowl. Cover with plastic and let sit in a warm room (72F) for at least 2 1/2 hours or until doubled.

6. Make an egg wash by combining the yolk of an egg with a bit of water and whisking until well-combined and pale yellow. Cover and put in the refrigerator.

7. Combine the 1 tablespoon sugar, 1 tablespoon almond meal and orange peel together and set aside.

8. Turn the dough out onto a lightly floured surface, and flatten to a 6 x 12-inch rectangle. Gently roll with a rolling pin to remove any air pockets. Then, fold one of the shorter sides to the center, and the other shorter side over it to the edge, to create three layers of the dough. Roll this out to remove any air pockets, until it is about 6 x 12 inches again. Repeat. Then, roll the dough out to about 6 x 18 inches.

9. Sprinkle the dough with the blueberries, trying to get them fairly evenly distributed, but leaving a bit of a margin around the edge. Sprinkle with the sugar mixture.

10. Starting with one of the longer sides, start rolling the dough into a long log. When you are done rolling up the dough, seal the seam with a bit of the egg wash and pinch together. Roll the dough-log gently to stretch it out a bit more. Then, cover with a towel and let it sit for about 10 minutes.

11. In the meantime, grease a muffin tin (or use a non-stick variety), and cut parchment cylinders to fit each cup, allowing them to rise up about 2 inches above the edges of the cups.

12. Slice the log into about 12 pieces. Then, take each piece and carefully wrap the parchment collar around it and place it in the muffin tin. Repeat with the rest of the rolls.

13. Lightly cover with plastic wrap, and let the rolls sit for about 1 hour. Preheat oven to 375F.

14. Then, with a pastry brush, lightly brush the tops and any exposed sides of the buns with the egg wash. Sprinkle with a bit more granulated sugar.

15. Bake on the center rack of the oven for 20 to 25 minutes, or until the tops are a deep golden brown. Cool for about 5 minutes before removing from the muffin tin. Then, cool on a wire rack for another 5 to 10 minutes before serving.