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Bread & Dough

Bread & Dough dessert Recipe

Chocolate Swirl Bread

chocolate swirl bread vegan
chocolate swirl bread vegan

Chocolate Babka Twist Bread

Chocolate filled babka stile twist bread. Twisted into a wreath shape to serve at Christmas, but can also be baked in a loaf tin. The dough is a yeasted sweet dough.
Prep Time 20 mins
Cook Time 30 mins
Proving Time 1 hr 20 mins


For the dough

  • 2 1/4 cups 00 flour 320g
  • ½ tbsp fast yeast around 3g
  • 3/4 cup luke warm water 200ml
  • ¾ tsp sea salt
  • ½ tsp caster sugar 5g
  • 2 tbsp olive oil 30ml

For the chocolate filling

  • 80 g icing sugar
  • 150 g plant based butter
  • 120 g chocolate
  • 2 tbsp icing sugar for dusting


For the dough

  • Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
  • Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
  • Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
  • Create the chocolate filling when the dough has nearly finished proving, by melting the chocolate and butter together then whisking in the powdered sugar
  • Once the dough has risen knock back the air and create a neat ball of dough ready to roll out
  • Flour the surface and rolling pin then roll out the dough to create a rectangle shape around 30cm x20cm (the thickness wants to be less than 1cm)
  • Spread on the chocolate filling leaving only a small border around the edge, then roll up to make a long sausage (think of a chocolate swirl or an arctic roll shape)
  • Using a sharp knife slice down the middle of the dough (lengthways) to create two long strands, then carefully overlap each strand with each other to make the twist shape.
  • Pinch the two ends together and gently tease under to seal the ends then place in the lined skillet or loaf tin, set aside and allow to relax for a further 20-30 minutes
  • Preheat the oven to 180ºC and bake for around 30 minutes (if you notice the top catching simply cover loosely in baking parchment)
  • Allow to cool fully before dusting with icing sugar and enjoy
Keyword babka, brioche, chocolate bread, dessert recipe, sweet bread, twist bread
Bread & Dough dessert Recipe

Chocolate & Biscoff Babka

chocolate & cinnamon babka vegan

I've teamed up with De Dietrich to create a series of vegan recipes to show the abilities of their ovens. With a range of different expert cooking settings, I've explored the 'Bread' setting today, and boy did it deliver.... Introducing a beautiful vegan chocolate and cinnamon babka.

This post is created in partnership with De Dietrich as part of a gifted collaboration.



3 cups plain flour | 400g

7g packet instant yeast

½ tsp salt

¼ cup |40 g brown sugar

½ cup |100g vegan butter (room temperature)

1 cup | 200g oat milk

¼ cup biscoff spread 

¼ cup chocolate chips 



Pour the dry ingredients into a large mixing bowl and stir together


Add the oat milk and butter to a small bowl and stir until the butter is nice and creamy


Add the butter and milk to the dry ingredients and mix together until a loose dough forms


Flour your work surface (or you can be lazy and keep it in the bowl) and knead for around 7-8 minutes until a doughy texture has formed then pop back in the bowl, cover with a tea towel and leave in a warm place to rise for around 60 minutes


Knock the dough back by giving it another knead for a minute or two, then roll into a 2cm thick rectangle, add the biscoff spread leaving a 4cm edge then top with chocolate chips


Roll the dough lengthways into a long sausage shape, then using a sharp knife slice down the middle (lengthways) 


Press the ends together and overlap each length to create a twisted pattern (refer to the images if needs be) then pop into a greased loaf tin and allow to prove for another 30 minutes in the baking tin (covered with a tea towel)


I had too much dough for one loaf tin, so created a mini loaf with the overspill


Preheat the oven to 190ºC and bake for 25-30minutes, stick a knife in the centre and ensure it comes out clean 


Allow to cool on a cooling rack for around 30-40 minutes (maybe test the end slice to make sure it’s okay)



chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
de dietrich oven
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
Bread & Dough Recipe

Tortilla Recipe

easy vegan tortilla recipe

These homemade tortillas are so easy to make and don't require any yeast. I'm particularly lazy when it comes to baking bread, however this recipe is a great one to have in the bank. 



Less than 5 minutes to cook


1 3/4 cups of plain flour

1/4 tsp baking powder

3 tbsp olive oil

1/2 +1 tbsp cup warm water

Large pinch of salt



Mix the dry ingredients in a bowl together then add the olive oil

Mix together then slowly add the warm water then combine

Bring the dough together then need for around 3-4 minutes

Place in a bowl and cover with a tea towel and leave to prove for around 10 minutes

Half the dough, then three times again until you have 8 small balls then using a rolling pin roll out into thin tortillas (around 0.5cm thick) 

Heat a medium non-stick pan then add each tortilla. As soon as they start to bubble on one side, flip over and cook for a further 30 seconds

Continue until the batch is cooked

Enjoy with a veggie filled fajita mix

easy vegan tortilla recipe