Marzipan and Mincemeat Chelsea Buns (Vegan)

In a small bowl, mix 2 tablespoon of the flour with the yeast and warm water (between 41°C - 46°C). Set aside to rise for 15 minutes.
Meanwhile, mix the remaining flour, salt, cinnamon, cloves and sugar in a large bowl. Rub in the dairy-free margarine.
Whisk together the yeast mixture, soya milk and yoghurt, then add to the flour and bring together into a dough. Cover with cling film and leave for 30 minutes to rise.
Knead the dough for 20 seconds, then cover and leave to rise again for 1 hour. Meanwhile, line a square tin or deep baking tray (roughly 25 - 30cm) with baking parchment or greaseproof paper. Cut the marzipan into small cubes.
Knead the marzipan cubes into the dough, then roll it out until roughly 30cm square. Spread over the mincemeat, then roll up the dough tightly. Cut the roll into 9 equal slices, then place the slices in the prepared baking tray/tin. Cover and leave to rise for another 90 minutes. Meanwhile, preheat the oven to 180°C / 350°F / Gas Mark 4.
When the buns have risen, bake them for 25-30 minutes until golden brown. Whilst they are cooling mix the icing sugar to a paste with a little water (1-2 teaspoon should do it) - it should be spoonable but not too runny. When the buns are completely cool, decorate with icing.