Make the Dough:

1. Activate the yeast. In a large mixing bowl or the bowl of a stand mixer, combine the warm non-dairy milk, 1 tablespoon of the sugar, and yeast. Whisk gently and let sit for 5-10 minutes until foamy and activated.
2. Mix wet ingredients. Add the remaining sugar, melted vegan butter, and orange zest to the yeast mixture. Stir to combine.
3. Mix dry ingredients. In a separate bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, and salt.
4. Combine. Add the dry ingredients to the wet ingredients and mix until a shaggy dough forms. Add the raisins and candied citrus peel (if using) and mix until evenly distributed.
5. Knead. If using a stand mixer, use the dough hook attachment and knead on medium-low speed for 6-8 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly sticky.
6. First rise. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1-1½ hours, or until doubled in size.

Shape the Buns:

1. Divide the dough. Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and divide into 12 equal portions (weigh each for precision if you have a scale).
2. Shape into balls. Shape each portion into a smooth ball by pulling the edges underneath and rolling between your palms. Place the balls seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart (they’ll expand and touch as they bake, which is traditional).
3. Second rise. Cover with a kitchen towel and let rise for 45-60 minutes, until puffy and nearly doubled.

Add the Crosses:

1. Make the cross paste. While the buns rise, make the cross paste. In a small bowl, whisk together the flour, water, and a pinch of salt until smooth. The consistency should be thick but pipeable—add more water or flour as needed. Transfer to a piping bag or a small zip-top bag with the corner snipped off.
2. Preheat the oven. Once the buns have risen, preheat your oven to 375°F.
3. Pipe crosses. Pipe crosses onto each bun, going in one direction first, then the perpendicular direction.

Bake and Glaze:

1. Bake. Bake for 20-25 minutes, until the buns are golden brown. 
2. Make the glaze. While the buns bake, make the glaze. In a small saucepan or microwave-safe bowl, heat the apricot jam and water until smooth. Strain out any chunks if using jam.
3. Glaze immediately. As soon as the buns come out of the oven, brush them generously with the warm glaze. This gives them their characteristic shine and adds a subtle sweetness.
4. Cool and serve. Let cool slightly before serving. These are best enjoyed warm or at room temperature, split and spread with vegan butter.