In a small bowl melt the butter and set it aside to cool.
Warm up your milk until it's warm to the touch but not hot.
Combine the warm water, milk and sugar in a large bowl and stir.
Sprinkle yeast on top and set aside for 5 mins until lightly foamy.
In a second bowl mix together flour and turmeric (if using) and set aside.
Pour the butter into the yeast mixture and add flour + turmeric on top.
Make a small well into the flour and pour in the salt, keeping the salt separate from the yeast mixture.
Use a fork to stir the mixture to combine the flour and yeast until it all comes together to form a dough.
Place the dough onto a floured work surface to knead.
Knead for 5-10 minutes until the dough springs back to the touch.
To test that it's ready, use a finger to gently press it. If it springs back, the dough is ready.
Shape the dough into a ball.
Oil a large bowl, place the dough in the bowl, and cover with cling film.
Leave to rise in a warm place for 2 hours (or until doubled in size)
In the meantime line your baking tray with baking paper.
Once risen place the dough on a floured work surface and use your firsts to knock it back.
Divide dough into 6 equal pieces.
Shape each piece into a ball and place onto the lined baking tray with at least 5cm (2 inch) of space between each ball.
Brush each ball with enough almond milk to cover the top.
Cover the tray with cling film and leave to proof for a second time for 50-60 mins in a warm place.
Preheat your oven to 374°F / 190°C.
Mix together maple syrup and almond milk to make your glaze.
Once risen, remove the cling film, brush each bun with the glaze, and top with sesame seeds.
Bake for 20 minutes at 374°F / 190°C until dark golden brown.