• Add soy milk and vegan butter into a medium microwave-safe bowl and microwave in 20-second bursts (max 60 seconds). Stir between each burst until vegan butter is melted and lukewarm - about 98°F (37°C).
• Set aside to cool for 1-2 minutes, then stir in the active dried yeast. Ensure the mixture is not too hot, think bath temperature, or it can deactivate the yeast!
• In the bowl of your stand mixer or a large mixing bowl, add flour, sugar, cinnamon, nutmeg, ginger, and salt. Give a quick whisk to combine and make a well in the center.
• Pour the lukewarm soy milk mixture, chopped orange zest, and sultanas into the center of the flour.
• Stand mixer option: Using the dough hook of the stand mixer, knead the dough at low speed (speed 2) for 6 minutes. The dough will form a soft, sticky dough that doesn't stick to the bottom or edges of the bowl. If it does, sprinkle the extra flour, 2 tablespoons at a time, until the dough doesn't stick to the bottom of the bowl, you may have to add up to 6 tablespoons.
• Hand mixing option: stir with a wooden spoon at first, then knead with your hands on a floured surface, working back and forth for 5 minutes until the dough is soft and elastic. Add extra flour if too sticky. Form a ball, and place it in a lightly oiled bowl.

First Rise

• Cover the bowl with plastic wrap and let the dough rise until it doubles in size. It can take 30 minutes to 90 minutes, depending on the temperature of your room. You can also place the bowl in an oven preheated at 40°C/100°F. This accelerates the process.
•  Line a 9-inch x13-inch baking tray (31 x 23cm) with parchment paper. Set aside.
• When the dough has doubled in size, remove the film wrap and punch down the dough to deflate it.
• Sprinkle some flour on your work surface, and shape it into a long cylinder. Cut into 12 even pieces.
• Press each piece onto the work surface to flatten and deflate. Then shape a ball with each and place each ball in rows on the prepared baking tray, leaving about 1 inch (2 cm) between each.

Second Rise

• Cover the tray with lightly-oiled plastic wrap and rise for 45 minutes.

Crosses

• In a small mixing bowl, combine flour and water.
• Using a piping bag, pipe crosses on top of the buns.

Bake

• Preheat the oven to 400°F (200°C).
• Remove the plastic wrap on top of the baking tray and place it in the center rack of the oven.
• Bake for 20-25 minutes or until the top is golden brown.
• In a small bowl, whisk jam and water.

Glazing

• Remove the baking sheet from the oven and, using a pastry brush, glaze the buns with the jam.

Storage

• Store in the fridge in a sealed box for up to 3 days or freeze and thaw the day before at room temperature.