Anthea

This Frankenstein dessert is the perfect cross between the cinnamon and fruity flavours of classic jam donuts AND the twists and turns of babka, a Eastern European pastry. The recipe is relatively simple and all of the ingredients can be found in your local supermarket

I’ve revamped traditional hot cross buns by replacing wrinkly raisins with the sweet comfort of double chocolate chips. 2½ cups (375g) plain or all-purpose flour + more for dusting ½ cup (115g) melted vegan butter or light-tasting vegetable oil, such as sunflower, rapeseed or refined coconut* To make the buns: Combine all of the ingredients except the chocolate chips in a large bowl and mix until it comes together. Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. It may look like a lot of chocolate chips at this point but the dough will expand and you might even want more chocolate!

Add 50g plain flour and 50g lukewarm water to the jar and mix until thoroughly combined. Normally, to feed your starter you need to discard the majority of your bubbly starter every day or every few days, mix in some flour and water and repeat until you need to bake with it. 1 cup (250mL) plant-based milk, such as almond, soy or coconut at room temperature 2-3 tablespoons plant-based milk, such as almond, soy or coconut Add the plain flour and butter to a stand mixer or large bowl. To decorate the scrolls, use a knife to spread the frosting on fully cooled scrolls.

For the base, basically you add all of the ingredients to a bowl, mix it, press it into a tart tin and bake it. ⅓ cup (85 g) light-tasting vegetable oil, such as sunflower, rapeseed or refined coconut ¼ cup (100 g) rice malt syrup, or any other plant-based sweetener (if you would like your ganache to be sweeter) To make the ganache: Add all of the ingredients in a medium-size saucepan or double-boiler over medium heat. *If you prefer to make your own chocolate, use around 1½ cups (250g) roughly chopped cacao butter, 1 cup (100g) raw cacao powder or cocoa powder and ⅔ cup (250g) rice malt or maple syrup