Throw the Flour in to a stand mixer fitted with a dough hook. Place the sugar, spices, zest, and salt to one side of the mixer. Place the yeast in the bowl away from the other ingredients. Sugar and Salt will kill yeast if in direct contact. Turn on the mixer to combine. You might have to use a rubber spatula to combine more thoroughly.
Melt the vegan butter and add it to the plant milk. Mix until incorporated. There's no need to heat the milk too as you don't want the mixture to be too hot. Lukewarm will do!
Slowly pour the milk and butter mixture into the dry ingredients. Turn the mixer on medium high and beat the dough until it starts to come away from the sides of the bowl. This should take about 8-10 minutes.
Oil a medium sized bowl and form the dough in to a loose ball. Cover with clingfilm and set in a warm place to rise for about 2 hours or until doubles in size.
Once risen, knock the air out of the dough and add the raisins by hand. You can do this in the bowl or on a lightly floured surface.
Once the fruit is incorporated, cut 12 equal sized pieces of dough. Be careful not to tear the dough as this will damage the structure of the gluten.
Form the balls of dough tightly and place them on a parchment lined baking sheet or dish. Cover them with clingfilm and let rise for another hour.
Mix together some flour and water to make a pipeable paste. I used 50 grams of four and 40ml of water. Add the water as you need it. Place in a piping bag and pipe crosses on the buns. This step is completely optional!
Bake at 180F in a fan oven for 25 minutes, until golden.
Glaze the buns with warmed up apricot jam, or any other syrup you prefer.