Combine the milk, butter and sugar in a large bowl. The mixture should be around body temperature so dip your finger to test - if it feels cool, give it a super quick zap in the microwave or in a pan to warm it up slightly.

Sprinkle the yeast over the surface and leave to bloom for one minute.

Add the flour and salt, mix to combine until a sticky mess, cover and leave for an hour.

Meanwhile make the filling.

In the bowl of a stand mixer, beat the butter and sugar on high speed until smooth. Add the remaining ingredients and beat to combine. The consistency should be a nice paste. Set aside.

Preheat the oven to 180c. Line two baking trays with greaseproof paper.

Once the dough has proved for an hour, lightly dust a surface and turn out. The dough should not be super sticky. Knead lightly for a minute. Dust the top of the dough if necessary and pat into a rough oblong.

Using a rolling pin, roll out the dough into a rectangular sheet about 60cm wide and 25-30cm tall. Spread the dough sheet with the filling mixture right to the edges. Roll up the dough starting with one of the shorter two sides so you end up with a short fat snake.

Slice the cylinder of dough into 10 discs using a very sharp knife (or you can use strong thread or fishing twine). Place the discs of dough on the prepared baking trays, separated by about an inch. If you have english muffin rings, grease the inside and place them over the rolls (this will make sure they turn out an even circle shape, but don’t worry too much if you don’t have one. Just bake without).

Cover the discs with cling film or a damp cloth and leave to prove for 30 minutes. Once proved, brush the top of each disc of dough with a little soy or oat milk. Place in the oven for 25-30 minutes or until each bun is lightly golden on top.  Remove from the oven and allow to cool completely while you make the glaze.

In a small saucepan, place the boiling water, lime juice and the hibiscus. Simmer for around 30 seconds until the red colour is released from the hibiscus. Do not allow the water to evaporate - add another tablespoon if necessary. Strain out the hibiscus and discard.

In a medium bowl, mix the icing sugar with the hibiscus water mixture. The glaze should be runny but thick enough to glaze a spoon. If the mixture is too thick to drizzle, add the oat milk and mix to combine.

Once the swirls are cooled completely, drizzle the glaze over each swirl and top with the lime zest and hibiscus petals. Serve and enjoy!