Combine the milk and 1 tablespoon of the sugar in a small bowl, sprinkle over the yeast and stir to combine. Set aside in a warm place for 10 minutes, until foamy.

Mix the flour, remaining sugar and salt together in the bowl of an electric mixer fitted with a dough hook.

Stir the eggs into the yeast mixture and add the mixture to the flour. Mix on medium speed for 2–3 minutes, until roughly combined.

Add the butter a few cubes at a time, whilst continuously mixing, ensuring it is fully incorporated before the next addition. The dough will be quite sticky. Continue to mix on medium speed for 5 minutes, or until the dough is soft and smooth.

Transfer the dough into a large lightly greased bowl, cover with a clean kitchen towel and set aside in a warm place to prove for 1 1/ 2 hours, or until doubled in size.

Meanwhile to make the blueberry syrup, combine all of the ingredients in a small saucepan and cook, stirring occasionally, over low heat for 5 minutes, until the blueberries have softened and the ingredients have melted and combined to make a syrup.

Pour three quarters of the syrup into a 35 x 20 x 5cm tray to coat the base. Set aside the remaining syrup.

To make the filling, cream the butter, sugar and cinnamon together until pale and creamy. Set aside.

Knock back the dough, using your hands to punch out all the air.