Heat the vegan butter in a small saucepan over low heat until melted. Turn off heat, and stir in the sugar and almond milk, stirring until dissolved. Sprinkle the yeast over the milk, and stir. Let it sit for two minutes.
In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, and cloves until well combined. Make a well in the center and pour the milk mixture. Use a sturdy spatula to mix the dough together until it comes together and is shaggy.
Turn the dough out onto a lightly floured surface and knead, gradually adding the currants to the dough, for about 5 minutes, or until the dough is soft and pliable.
Lightly grease a large bowl with coconut oil and place the dough inside. Brush the dough lightly with oil and cover with plastic wrap. Place in a warm spot to rise until the dough has doubled, about 1 1/2 hours.
When the dough has doubled in size, turn the dough out onto a floured surface and punch it down slightly. Divide the dough into 12 equal pieces (if you have a kitchen scale, this helps. I portion each piece to be about 68-70g each).
Lightly grease a 13x9 baking dish or sheet pan and line with parchment paper. Form the dough into balls by pulling each piece under so that the top is domed. Place each piece about 1/2 inch from each other.
To Rise Overnight:
Cover the tray with oiled plastic wrap and place in the refrigerator to rise overnight. The following morning, pull the tray out of the refrigerator and let it come to room temperature. If the buns are not quite proofed and touching one another, give it a little more time in a warm spot.
To Bake the Same Day:
Lightly cover the tray with oiled plastic wrap and place in a warm spot to rise a second time for about 45 minutes, or until the buns are just touching one another.
When Ready to Bake:
Preheat the oven to 375°F with a rack placed in the center of the oven.
In a small bowl, whisk together the flour and water, adding extra drops of water if necessary. You want the consistency to be thick, but a consistency that you can pipe. Place the paste in a piping bag with a fine tip or in a resealable bag with the corner cut. Pipe crosses onto the tops of the buns.
Whisk together the almond milk and jam to make an “egg wash.” Use a pastry brush to lightly brush on the buns.
Bake in the oven for about 20 minutes, or until golden brown.
Remove from the oven and place on a wire rack. Whisk together the jam and maple syrup and brush the glaze on the buns while they are still warm.