Place 1 tsp of cane sugar in a bowl, slightly warm 100 ml of almond drink, pour over the sugar, sprinkle the yeast on top and mix everything together, then leave to stand for approx. 10 mins. Heat the margarine and the rest of the almond drink (300 ml) in a small pan, until the margarine has melted. In a large bowl, mix together the flour, the rest of the sugar, cinnamon and salt, add the yeast and margarine mixture to the dry ingredients, combine everything to form a dough and knead well (if it sticks to the fingers, add a little flour). Place the dough in a bowl dusted with flour, cover and leave to rise for approx. 1 hr.
Mix the set margarine with the sugar, coconut oil, spices and salt.
Shape, bake & glaze
Cover the work surface with cling film and dust with flour. Roll out the dough on the floured cling film to a rectangular shape (ratio of around 1:2). Cover the bottom half of the dough with the filling, up to the centre, then fold the top half of the dough downwards, covering the filling. Next, working left to right, cut out 12 strips from the now quite narrow, oblong strips of dough. Make incisions into each strip from the bottom, open edge upwards to the "flipped over" edge, without slicing right through. Twist the two "bunches", working from the inside outwards, then loop over and pull back through the middle to form the tip of the bun. Brush the buns with almond drink and leave to rise again for 45 mins.
Bake: for 15-17 mins. in the centre of an oven preheated to 225°C.
To make the glaze, combine the water, sugar and vanilla paste. Brush over the still-warm buns and sprinkle with sugar crystals.