In a small bowl, combine the yeast, 1 tsp sugar, and warm water (around 110°F). Let this mixture sit for 5 minutes until it becomes foamy—this confirms your yeast is active and alive. In a large mixing bowl (or the bowl of a stand mixer), combine the 1/2 cup sugar, salt, cinnamon, nutmeg, cardamom, orange zest, and lemon zest. Pour in the foamy yeast mixture, then add the dairy-free milk and oil. Stir to combine, then add 1 cup of flour and mix until you have a wet, shaggy dough base. I like to let this mixture rest for a few minutes—it helps hydrate the flour and makes the next kneading phase smoother.

Add 2 cups of flour to the wet mixture and begin kneading with a stand mixer on medium speed (or by hand on a lightly floured surface). Knead for about 2 minutes, then assess the dough's texture—it should be slightly sticky but manageable. If it's too sticky, add flour 1/2 cup at a time, mixing between additions until you reach a soft, cohesive dough that holds together without being dense. Continue kneading for 4 minutes total until the dough becomes smooth and elastic. In the final minute of kneading, add the raisins and currants, distributing them evenly throughout the dough.

Transfer the kneaded dough from Step 2 to a lightly oiled bowl, turning it once to coat all sides. Cover the bowl loosely with a clean kitchen towel or plastic wrap and let it rest at room temperature for 1 hour, until the dough roughly doubles in size. You'll know it's ready when a gentle poke leaves a slight indentation that slowly springs back.

While the dough is rising, line a baking pan (approximately 9x13 inches) with parchment paper. Once the first rise is complete, punch down the dough from Step 3 and knead briefly on a lightly floured surface for about 30 seconds to release excess gas. Divide the dough into 12 equal pieces (I like to divide it in half, then each half into 6 pieces for even sizing). Roll each piece into a smooth ball by gently tucking the edges underneath, creating surface tension. Arrange the 12 buns in the prepared pan in a 3x4 grid pattern, spacing them close enough to just barely touch—this helps them rise together while baking.

Cover the pan of buns loosely with a towel and let them rise for 30 minutes at room temperature until they've puffed up and are touching each other. About 10 minutes before they finish rising, preheat your oven to 375°F. In a small bowl, whisk together the 2 tbsp milk and maple syrup until well combined—the maple syrup adds a beautiful shine and subtle depth to the buns.

Brush the milk and maple syrup mixture from Step 5 evenly over the top of each bun, giving them a gentle sheen. Bake at 375°F for 20 minutes until the buns are golden brown. Remove from the oven and let the buns cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing (this takes about 15-20 minutes). Cooling them completely is important—if you add icing to warm buns, it will melt and won't set properly.

In a small bowl, sift the powdered sugar to remove any lumps, then whisk in the vanilla essence and 3 tsp milk until you have a thick, pipeable icing—it should flow slowly but hold its shape. Transfer the icing to a piping bag fitted with a small round tip (or use a squeeze bottle for easier application). Pipe a cross on top of each cooled bun from Step 6 in two perpendicular lines, letting the icing set for a few minutes before serving.