In a measuring jug, stir together the melted vegan butter, warmed plant milk, and caster sugar. Set aside.
40 g vegan butter, 300 ml plant milk, 60 g caster sugar
Add the bowl of a stand mixer, fitted with the dough hook, combine the yeast, bread flour and salt. Alternatively, if kneading by hand, do this in a large mixing bowl.
2 teaspoon easy bake yeast, 525 g strong white bread flour, 1 teaspoon fine sea salt
Add the warm plant milk mixture to the flour and knead on medium speed until a rough dough forms. Add the sultanas, spices and orange zest, then knead again for 5 minutes on medium speed or until the dough no longer looks shaggy and stretches easily.
250 g sultanas, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 2 tablespoon orange zest
Alternatively, knead the dough by hand on a clean surface for 10 minutes.
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise at room temperature for 1.5-2 hours (mine took 2 hours), or until doubled in size.
Punch down the risen dough and turn it out onto a floured surface. Divide into 12 equal pieces and roll each piece into a ball (see the steps in blog post above for a how-to on forming balls of dough).
Place the balls in a deep baking tray lined dusted lightly with flour, leaving enough space between each for expansion. Cover with a damp cloth and let them rise again for another 1.5-2 hours, or until doubled in size and a finger gently poked into the top of the dough leaves a small dent.
Preheat your oven to 220 °C (fan).