In a jug, warm up your milk until it's lukewarm (it shouldn't burn your finger, for example)

In a large mixing bowl, combine your flours, sugar, and yeast, then add the olive oil and milk.

Combine the ingredients until they form a dough, and then tip the dough onto a floured worked surface and knead for 5 minutes, until the dough springs back on itself.

Wash out your mixing bowl, dry it, and then coat in a little olive oil. Place the dough back in the bowl and cover with a tea towel. Leave to prove somewhere warm for 1 hour, until the dough has doubled in size.

Pre-heat your oven to 200 degrees C.

In the meantime, make your vegan lemon curd. Line a large baking tray with non-stick parchment paper.

When the dough has finished proving, tip the dough out onto a floured work surface and use a rolling pin to roll the dough into a rectangle shape - don't worry about getting it the perfect shape or size!

Spread the lemon curd evenly over the dough and sprinkle over the sultanas.

Roll the dough into a swiss-roll lengthways to form a roll, and use a sharp knife to cut the roll into 8 - 10 buns, depending on how thin you rolled your rough out. The buns should be roughly 4 - 5 cms.

Place the buns spiral-up on your prepared baking tray, and cover with cling-film. Leave to prove for a further 1 hour - the rolls will puff back up.

Remove the cling film and brush the buns with a little plant-based milk, then bake for 20 minutes. Remove from the oven and allow to cool completely.

Sieve the icing sugar and mix with 2 - 3 tablespoon water or milk (adding slowly), until a thick white icing forms. Drizzle the icing over your buns and then top with a cherry.