In a large bowl mix together the flour, cocoa, yeast, sugar, salt and spice. Make a well in the centre and pour in the dairy-free milk and bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
Gradually add the dairy-free margarine in small pieces and knead in. This will enrich the dough.
Knead for about 5 mins until the dough is smooth
Place in a bowl and cover, leave in a warm place to double in size. This will take about an hour.
Knock back, knead again and then form into 4 or 8 even sized balls. Place well spaced on a baking sheet lined with grease proof paper
Leave to rise again for 20-30 minutes
Mix together the water and flour to make a paste and pipe onto the top of the buns in crosses. Bake at 190 degrees/Gas Mark 5 for 15-20 minutes until risen and the buns sound hollow
Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
Leave to cool on a wire rack.
These buns are best kept loosely covered or the glaze will make them go a bit soggy.
