In a small saucepan, whisk together 3.5 tablespoons bread flour and 5 ounces nondairy milk over medium heat, stirring constantly until the mixture thickens into a paste-like consistency (about 1-2 minutes). This tangzhong technique gelatinizes the flour, which locks in moisture and creates a softer, more tender crumb. Transfer the cooked mixture to a large mixing bowl and let it cool for a few minutes, then add the 2/3 cup warmed nondairy milk (around 110°F) and stir to combine.
To the cooled tangzhong base from Step 1, add 5 tablespoons sugar, 1 teaspoon salt, 3.25 cups bread flour, and 2.25 teaspoons yeast. Mix on low speed for 10 minutes until a shaggy dough forms and the flour is fully incorporated. Then add 3 tablespoons vegan butter and knead for another 5 minutes until the dough becomes smooth and elastic. The dough should be slightly sticky but hold together; this extended mixing develops gluten for a better rise.
Place the kneaded dough from Step 2 in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1-2 hours until doubled in size. While the dough rises, prepare your add-ins: soak 7 ounces of dried fruit in hot water for 10 minutes to plump them up, then drain thoroughly. In a small bowl, combine 2.5 teaspoons mixed spice, 1 orange zest, and 1/2 teaspoon vanilla extract—I like to mix the spices with the zest first so the oils distribute the flavor evenly throughout the dough.
Gently deflate the risen dough from Step 3 and transfer it to a lightly floured surface. Flatten the dough into a large rectangle, then sprinkle the spice mixture from Step 3 and the drained soaked fruit evenly over the surface. Roll the dough tightly from one end, then knead it for 2-3 minutes to distribute the fruit and spices throughout without breaking them apart. The goal is a marbled distribution—don't overmix or you'll bruise the fruit.
Divide the dough from Step 4 into 6 equal pieces. For each piece, roll it into a long oval, then fold it in thirds lengthwise and roll it tightly into a cylinder shape. Place all 6 cylinders seam-side down in a parchment-lined 9x5 inch loaf tin, pressing them together gently so they fit snugly. Cover with a damp towel and let them rise for 1-2.5 hours until they've puffed up and nearly filled the tin. Preheat your oven to 350°F about 30 minutes before baking is complete.
Just before baking, make a paste by mixing 2 tablespoons flour with 2 tablespoons milk until smooth and pipeable. Transfer the paste to a piping bag (or small zip-top bag with the corner snipped) and pipe a cross on top of each bun. Place the loaf tin in your preheated 350°F oven and bake for 40-50 minutes until the loaves are deep golden brown and the internal temperature reaches 194°F when measured with a thermometer inserted into the thickest bun.
While the loaf is still warm, gently heat 2 tablespoons apricot jam in a small saucepan (or microwave for 15 seconds) until it's loose and pourable, then brush it generously over the top of the hot loaf. I use Bonne Maman jam because it gives that beautiful, glossy finish that makes these buns look professionally finished. Let the loaf cool in the tin for 10 minutes before turning it out onto a wire rack—this resting time helps the crumb set and keeps everything moist.
