Eggless Blueberry Babka Coffee Cake

To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 5 minutes, until bubbly.
In a small pot over medium heat, add the butter, milk, and honey. Stir until completely melted, remove from heat.
Add the dry ingredients: flour, remaining ¼ cup cane sugar, sea salt, and Chinese five spice to the mixing bowl in that order. Add the milk mixture and knead on speed 2 to 4 for 5 minutes.
Place the dough in a greased bowl and cover the bowl with a kitchen towel and let rise for 2 to 3 hours, until doubled in size.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 12 x 9-inches. Using a spatula, spread the blueberry preserves all over the dough.
Starting at the longer side, roll the dough so it is completely rolled into a log. Pinch the dough to seal it and put the seam side down. Using a sharp knife, cut the dough log in half lengthwise to expose the rolled inside. Twist the halves together, leaving the cut side up.
Spiral the dough into a circle and transfer it to the prepared baking sheet.
Bake for 40 or until golden brown. Allow to cool completely.
To make the glaze: In a small bowl, add the powdered sugar and water and whisk together until you have a smooth glaze. Using a pastry brush, brush the top of the babka with the glaze.
Store in an airtight container for up to 3 days.