Shake and whisk your Aquafaba until foamy and pale, then add in your melted butter and milk. Wisk until combined.
Take your yeast and activate it with a but of warm water, until it foams, about 3 minutes.
Take a separate bowl and add in all of your dry bun ingredients and mix together. Create a well in the middle and add in your liquids, slowly, stirring with a spatula or wooden spoon until combined. This should create a wet and sticky dough.
Once your dough is together, dump it out onto a slightly floured surface and kneed for 10 minutes.
Place your dough back into a clean bowl and allow it to rest, in a warm spot, for about an hour.
Your dough should have doubled in size. Dump it back out onto your table and kneed in your raisins until they are all throughout the dough, about 5 minutes.
Divide your dough into 8 buns and place them in a baking pan lined with parchment paper. Allow them to rest for another 20 minutes.
Pre-heat your oven to 180 degrees C and create your cross for your bun, by combining the flour and water. You can spoon or pipe these over the rested buns - it's up to you!
Bake your buns for 18 to 20 minutes, until golden brown.
While they are baking, combine the last of your Aquafaba and your apricot jam. Mix well to make a sticky glaze.
Spoon the glaze over your buns while they are nice and warm. Enjoy!
