Step 1

In a small bowl melt the butter and set it aside to cool.

Step 2

Warm up your milk until it's warm to the touch but not hot.

Step 3

Combine the warm water, milk and sugar in a large bowl and stir.

Step 4

Sprinkle yeast on top and set aside for 5 mins until lightly foamy.

Step 5

In a second bowl mix together flour and turmeric (if using) and set aside.

Step 6

Pour the butter into the yeast mixture and add flour + turmeric on top.

Step 7

Make a small well into the flour and pour in the salt, keeping the salt separate from the yeast mixture.

Step 8

Use a fork to stir the mixture to combine the flour and yeast until it all comes together to form a dough.

Step 9

Place the dough onto a floured work surface to knead.

Step 10

Knead for 5-10 minutes until the dough springs back to the touch.

Step 11

To test that it's ready, use a finger to gently press it. If it springs back, the dough is ready.

Step 12

Shape the dough into a ball.

Step 13

Oil a large bowl, place the dough in the bowl, and cover with cling film.

Step 14

Leave to rise in a warm place for 2 hours (or until doubled in size)

Step 15

In the meantime line your baking tray with baking paper.

Step 16

Once risen place the dough on a floured work surface and use your firsts to knock it back.

Step 17

Divide dough into 6 equal pieces.

Step 18

Shape each piece into a ball and place onto the lined baking tray with at least 5cm (2 inch) of space between each ball.

Step 19

Brush each ball with enough almond milk to cover the top.

Step 20

Cover the tray with cling film and leave to proof for a second time for 50-60 mins in a warm place.

Step 21

Preheat your oven to 374°F / 190°C.

Step 22

Mix together maple syrup and almond milk to make your glaze.

Step 23

Once risen, remove the cling film, brush each bun with the glaze, and top with sesame seeds.

Step 24

Bake for 20 minutes at 374°F / 190°C until dark golden brown.