In large bowl, whisk flour, salt, cinnamon and nutmeg. Set aside. In pot or microwave, warm some water (make sure it’s warm but not hot); around 110 to 115 degrees F.

Transfer warm water to a bowl (can be steel stand mixer bowl), add 1 teaspoon sugar and yeast and quickly stir. Let mixture rest 5-10 minutes for yeast to proof.

Once the yeast is activated (when mixture is frothy and starts to bubble), stir in oil, almond milk, 2-3 tablespoons sugar (adjust sweetness to taste) and 1 cup flour mix. Stir to combine using spatula or paddle attachment of stand mixer.

Add remaining flour mix, 1/2 cup at a time, until the mixture isn’t very sticky/wet. Change to dough hook and knead 5-6 minutes until dough isn’t very sticky and looks smooth. You might not need the entire flour. Add in the raisins (or currants) and mix. Note: You can also knead by hand for around 10 minutes.

Transfer kneaded dough to lightly oiled bowl. Cover with cloth and let rise in warm place for around 90 minutes or until it doubles in size. Note: I usually place it in my oven with the oven light on.

Punch dough to release air and give a quick knead. Lightly spray a 13x9-in. pan with oil spray and set aside. Divide dough into 12 equal parts with each bun measuring around 84 grams. Shape each dough ball into round shape and place in prepared pan, leaving some space between each bun.

Cover pan and let buns rise in warm place for the second time for around 30 minutes.

Meanwhile, in small bowl, mix 1-1/2 tablespoons almond milk with 1 tablespoon maple syrup and set aside.

In another bowl, mix 4 tablespoons flour with 4 to 5 tablespoons water to make a gooey flour paste. Transfer to piping bag and make small cut at the bottom of bag.

Pre-heat oven to 400 degrees F. Once buns have risen for the second time, brush them with prepared maple syrup-almond milk mixture. Using piping bag, draw cross shape on each bun.

Bake 15 to 17 minutes until golden brown.

Meanwhile. Prepare glaze. In small pan, add 1/4 cup sugar along with 1/4 cup water. Add clove and ground cinnamon. Whisk to combine. Let mixture come to boil and then simmer 2-3 minutes until sticky/syrupy. Remove glaze from heat and set aside.

When ready, brush buns with prepared glaze. Serve warm with butter and jam.