- Place the plant-based butter and dairy-free milk into a saucepan over a low heat.
- Heat gently until the butter has melted and the mixture is just beginning to simmer. Remove from the heat and leave to cool slightly.
- Sift the flour into a large mixing bowl and stir through the yeast, caster sugar, mixed spice, cinnamon and salt.
- Pour in the warm milk mixture and mix with a wooden spoon until a sticky dough forms.
- Turn out onto a lightly floured surface and knead for 6 minutes, until smooth and elastic.
- Transfer to a lightly oiled bowl, cover with a clean tea towel and leave somewhere warm for 1 hour, or until doubled in size.
- Tip the dough onto a work surface and gently flatten.
- Add the mixed peel and Merchant Gourmet Whole Chestnuts and knead until evenly distributed.
- Return the dough to the bowl, cover and leave again until doubled in size.
- Line a large baking tray with baking parchment.
- Knock back the dough and divide into 12 equal portions.
- Roll into smooth buns and place onto the tray, leaving a small gap between each one.
- Cover loosely with lightly oiled cling film and prove for 45 minutes to 1 hour.
- Meanwhile, mix the plain flour and water to form a smooth, pipeable paste.
- Spoon into a piping bag.
- Preheat the oven to 200°C fan.
- Pipe crosses over the buns.
- Bake for 20 minutes, or until golden brown.
- Allow the buns to cool.
- Warm the apricot jam until loosened, then sieve if needed.
- Brush the jam over the buns to create a glossy finish.
- Leave to set before serving.
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