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Lightly oil two baking sheets. Warm the milk in a small saucepan over a medium-low heat until just simmering, then remove from the heat and leave to cool to lukewarm.
Tip the flours, sugar, yeast and ½ tsp salt into the bowl of a stand mixer, and mix using the whisk attachment, slowly pouring in the milk until you have a soft dough (you may not need all the milk). Add the butter and beat until combined. Knead for 5 mins using the dough hook attachment until smooth. If you don’t have a stand mixer, mix everything with a wooden spoon, then knead on a lightly floured surface using your hands. Transfer to a lightly oiled bowl, cover with a tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
Knock back the dough, then form into 12 balls, weighing for accuracy, if you like. Arrange on the oiled baking sheets, well spaced apart, cover with tea towels and leave to prove for 30 mins more until puffed up. Heat the oven to 200C/180C fan/gas 6.
Bake for 10-20 mins, or until golden and hollow-sounding when tapped on the bottom. Remove to a wire rack and leave to cool completely, about 1 hr.
Cut the buns in half through the equator, then spread the jam over the bases. Whip the cream and icing sugar together to soft peaks, then pipe or spoon the whipped cream over the jam and serve. Best served the day they’re made.