Step 1

In a large mixing bowl combine 420g plain flour, sugar, yeast, and salt. In a separate jug combine plant milk and oil.

Step 2

Add 40g of plain flour and 180ml plant milk to a non-stick saucepan and heat over low heat. Stir continuously until the mix begins to thicken. Remove from the heat.

Step 3

Create a well in the dry ingredients, pour in the contents of the jug as well as the Thangzhong. Combine all ingredients with a wooden spatula, then transfer the dough to a lightly floured surface and knead until soft and smooth.

Step 4

Place the dough ball into a greased bowl, cover and leave to rise for 1 hour in a warm place.

Step 5

Once the hour elapses, knead the dough again for 1 minute, then roll it out on a floured surface to about half a centimetre thickness.

Step 6

Spread the vegan chocolate spread on top and sprinkle with the crushed hazelnuts.

Step 7

Gently roll up the dough lengthwise and carefully slice it down the middle of the roll.

Step 8

Carefully fold the babka by lifting the right string over the right. Repeat until the entire babka is knitted, gently squish the top and bottom of the babka to get it into a denser shape. Transfer to a lined loaf tin, cover and let it rise for another 30 minutes.

Step 9

Brush with the vegan 'egg' wash, then transfer to a pre-heated oven and bake at 190C for 20-25 minutes or until golden.

Step 10

Remove from the oven and drizzle with a little agave nectar for a sticky coating. Allow to cool for at least 20 minutes before removing the babka from the tin.

Step 11

Enjoy warm or cold.