Step 1 Combine the almond milk and water to make a warm mixture. Stir the yeast into this mixture and set aside.
Step 2 In a large bowl, combine the sugar, salt, plain flour, corn flour and ground cardamom. Make a well in the centre of the dry ingredients and pour in the yeast mixture and vegetable oil. Bring together with your hands until a dough forms. Tip the dough out onto a lightly floured work surface and knead until smooth and springy - about 10 minutes. Oil the same bowl as before and place the dough into it. Cover with a clean tea towel and leave to prove in a warm place for an hour, or until doubled in size.
Step 3 Once the dough is ready, in a small bowl combine the demerara, ground cinnamon and corn flour.
Step 4 Roll the risen dough out onto a floured work surface into a 35cm x 35cm square. Brush the surface of the dough with the vegetable oil and cover with the cinnamon-sugar filling mixture. Fold the dough into thirds (like a business letter) and roll into a roughly 35cm x 20cm rectangle.
Step 5 Cut the dough into 20cm long strips, roughly 2cm wide. Take one strip and twist it as shown, slightly stretching it as you do so.
Step 6 Grab one end of the twisted strip and coil the dough around your hand twice, then over the top of the dough coil and tuck the loose end in at the bottom.
Step 7 Place the shaped buns on a lined baking tray and preheat the oven to 180°C/350°F/gas 4. Leave the buns to rise until doubled (about 30 minutes).
Step 8 Make the glaze by dissolving the demerara sugar in the boiling water and brush this over the buns, then sprinkle them with pearl sugar or chopped almonds.
Step 9 Bake for 17-20 minutes, until dark golden.
