To make the dough, add the yeast, flour, sugar, spices, and salt into a mixing bowl or in a bowl attached to a stand mixer with the dough hook attached.

In a microwave-safe bowl or in a saucepan on the stovetop, melt the vegan butter.

Add the melted vegan butter, milk, raisins or sultanas, zest, and candied peel (if using) to the dry ingredients. Stir until well combined.

If hand mixing, stir with a wooden spoon until well combined, then knead on a floured surface for five to 10 minutes. If using a stand mixer with the dough hook attached, combine for five minutes on low.

Cover the kneaded dough in a bowl with cling wrap and leave in a warm spot for one to two hours.

When the dough has doubled in size, line a baking tray with baking paper or vegan butter.

Remove the cling wrap from the dough and punch it down. Lightly knead the dough to deflate it.

Cut the dough into 12 portions and roll each into a ball shape.

Add the buns to a lined baking tray, keeping them about 1cm to 2cm apart.

Place the cling wrap or a clean tea towel over the baking tray and leave the buns to rest in a warm spot for 30 to 45 minutes or until they have almost doubled in size.

Preheat the oven to 180C/160 fan.

To make the floured cross, combine the flour and water to form a smooth paste. Add the paste to a piping bag or a ziplock bag.

Remove the cling wrap or tea towel from the buns and pipe a cross (or any pattern you prefer) over each bun.

Place the baking tray in the oven and bake for 20 to 25 minutes or until the dough is golden on top.

To make the glaze, combine the apricot jam and water, then brush over the warm buns.