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1
Line a baking sheet with parchment paper and set aside.
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2
In a mixer bowl, mix warm water, sugar and salt until combined. Sprinkle yeast over the mixture and lightly whisk to break up yeast. Let stand for 3-5 minutes until mixture starts to foam.
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3
Then briskly whisk in eggs, butter, vanilla, milk powder and most of the flours, blending well.
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4
Attach dough hook and knead at the lowest speed for about 10 minutes, adding remaining flour to form a soft dough.
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5
Remove dough hook and spray dough with non-stick cooking spray. Cover bowl with plastic wrap and let dough rise for 30-60 minutes or until it almost doubles in size.
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6
Turn out the dough onto a lightly floured surface and gently deflate. Press dough out into a 20 by 10 inch rectangle.
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7
Then work on the filling: Blend sugars and cinnamon and scatter over dough. Dot with butter and sprinkle blueberries and almonds over dough.
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8
Roll dough into a log (starting with longer side, rolling toward you); then flatten the roll gently.
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9
Using a sharp knife or dough scraper, cut the log into 12 sticks and place on them prepared baking sheets, stretching each a little bit and twisting.
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10
Brush pastries with beaten egg white and dust with sugar.
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11
Cover loosely with plastic wrap and let sticks rise 30-40 minutes or until almost doubled.
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12
Preheat oven to 350F. Bake for 25 minutes or until golden brown. Let cool in baking sheets.
