Preheat the oven to 200C.
Warm the almond milk in a saucepan and add in the spread once simmering. Once melted in, remove from the heat and leave to cool.
Combine the flour, yeast, sugar, salt and spices in a large bowl. Make a well in the centre and pour in the milk mixture, combining to create a sticky dough.
Tip the dough out onto a floured surface and knead until smooth and springy.
Shape the dough into a ball and place in a lightly oiled mixing bowl. Leave to rise in a warm space for an hour.
Once risen, turn the dough back onto the surface and flatten out. Spread the orange zest, fruit and chocolate chunks onto the dough and knead again until well distributed.
Form into a ball and return to the bowl. Cover and leave to rise for another hour.
Turn the dough out onto the surface and lightly punch out the air. Divide the dough into 12, rolling each piece into a ball and placing onto a lined baking tray.
Cover with lightly oiled cling film and leave to rise for a further 45 minutes.
To make the crosses, mix the flour with water, 1 tbsp at a time, to make a thick paste. Pipe crosses onto the buns using a piping bag.
Place the buns into the oven for 15-20 minutes.
Whilst the buns are baking, gently heat the jam over a low heat.
Once cooked, brush the warm jam over the top of the buns and leave to cool slightly before eating.
Option step thirteen
For the ultimate indulgence, slice in half and toast, covering with dairy free spread once toasted.