Prepare the Dough:

1. In a small bowl, dissolve the yeast in the warm plant-based milk. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, combine the flour, granulated sugar, salt, cinnamon, nutmeg, and allspice.
3. Add the melted dairy-free butter, vanilla extract, and foamy yeast mixture to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic.
5. Add the dried fruit and orange zest (if using) and knead until evenly distributed.
6. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Fill and Shape the Buns:

1. Punch down the dough and divide it into 12 equal pieces.
2. Flatten each piece into a small disc and place a teaspoon of dairy-free chocolate hazelnut spread in the center.
3. Fold the edges around the filling and pinch to seal, forming a ball.
4. Place the filled dough balls seam-side down on a greased or parchment-lined baking sheet.

Create the Crosses:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the flour and water to make a thick paste.
3. Transfer the paste to a piping bag or a plastic sandwich bag with a tiny corner snipped off.
4. Pipe a cross over the top of each bun.

Bake:

1. Bake the buns for 20-25 minutes, or until golden brown and cooked through.

Glaze the Buns:

1. While the buns are baking, warm the apricot jam or marmalade until it’s runny.
2. Brush the warm jam over the hot buns as soon as they come out of the oven to give them a shiny glaze.

Serve:

1. Let the buns cool slightly before serving. Enjoy them warm or at room temperature!