1. In a large bowl, mix together the flours, yeast and spices. Set aside for now.

2. Add the soy milk, caster sugar and margarine to a small saucepan. Gently mix then place over a low heat until the margarine has fully melted.

3. Leave the wet mixture to cool slightly. You want it to be warm but not hot (if it's too hot it will kill the yeast).

4. Once cooled, pour the wet mixture into the bowl of dry ingredients. Use a wooden spoon to mix well until you have a sticky dough.

5. Transfer the dough to a floured surface and sprinkle the raisins and orange zest over the top.

6. Knead the dough until it is no longer sticky, adding more flour as needed. You'll know it's ready when it springs back into place when touched.

7. Place the ball of dough into a lightly oiled bowl and cover it with a clean dishcloth. Leave in a warm place to prove for 1 hour. After the hour has passed, the dough should have roughly doubled in size.

8. Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens). Line a 9x13-inch tin with baking paper, leaving a little hanging over the edges for easy removal later.

9. Gently knead the dough on a floured surface to get rid of any air bubbles then divide it into 12 equal pieces.

10. Roll each piece into a ball and place into your lined tin. The buns should be touching slightly, which will help them rise upwards.

For the crosses:

1. Mix the flour and water together until you have a smooth, pipeable paste. Pop it into a piping bag and pipe crosses on top of the buns.

2. Bake the buns for 25-30 minutes, until golden brown all over.

For the glaze:

1. While the buns are baking, gently warm the jam up in the microwave until smooth then mix it with the water. Use a pastry brush to glaze the buns with this mixture as soon as they come out of the oven.

2. Let the glazed buns cool for around 10 minutes then use the baking paper to transfer them to a wire rack to cool completely.

3. Once cool, tear or cut the buns and enjoy!