In a mixing bowl, combine white bread flour, white plain flour, salt, olive oil, warm almond milk, maple syrup, and dried yeast.

When the dough mixture has come together, turn it out onto a lightly floured surface and knead it for 5 minutes until it's smooth and elastic. Then, transfer it into a large mixing bowl, cover it with a tea towel, and leave it to prove in a warm place for at least one hour.

Punch the dough to remove excess air and roll it out into a rectangular shape. Spread the lemon curd, sprinkle with raisins, and roll the dough tightly starting at the long end. Cut it into 4 cm (1.5 inches)-thick pieces and place them onto a baking tray to prove again for 30 minutes.

Bake the buns for 15-20 minutes at 200°C (390°F). Allow cooling over a wire rack. Garnish them with the glaze and top with a cherry, either whole or halved. Enjoy!