Chocolate & Orange Hot Cross Buns 
75 grams butter, melted
300 ml warm milk (110°F)
seeds of 1/2 vanilla bean
10 grams instant dry yeast
500 grams flour
55 grams sugar
1/2 teaspoon cardamon
1 teaspoon cinnamon
1/2 teaspoon salt
zest of 1 orange
1 egg, beaten
200 grams dark chocolate pieces
egg wash
Crosses:
75 grams flour
3+ tablespoons warm water
Glaze:
2 tablespoons orange marmalade
2 tablespoons orange juice
1. In a bowl mix together melted butter, warm milk, vanilla seeds, and instant yeast. Set aside. In a large bowl mix together 350 grams flour, sugar, cardamon, cinnamon, salt, and orange zest. 
2. Make a well in the dry ingredients and add the yeast mixture along with the egg. Add 100 - 150 grams flour until soft dough forms. Place into a greased bowl and cover tightly with plastic wrap. 
3. Let dough rise in a warm, draft-free, place until doubled in bulk, about 40-45 minutes. Turn out dough onto a floured surface and knead in 200 grams dark chocolate.
4. Divide dough into 18 pieces, weighing 65 grams each. Shape pieces into a ball and place onto a baking sheet lined with a silicone mat and/or parchment paper. Place balls 1” apart and cover with a towel. 
5. Let rise again in a warm, draft-free, place until doubled in bulk, 40-45 minutes. In a small bowl mix together flour and warm water until smooth paste forms. 
6. Brush egg wash onto each dough ball and then pipe on crosses. Bake buns at 375°F for 20-25 minutes or until browned on the top and bottom. Prepare the glaze while buns bake.
7. In a saucepan over medium heat mix together orange marmalade and orange juice. Bring mixture to a boil and then simmer for a couple minutes. Sieve to remove marmalade pieces and then brush over warm buns.
8. Let buns cool a few minutes and then serve warm and enjoy! Store left overs in an airtight container or freeze if desired.
Makes 18.

Doughnut Muffins
Adapted from Taste of Home

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
3/4 cup sugar
1/3 cup canola oil
3/4 cup milk
1 egg
1 teaspoon vanilla
Filling:
Jam (I used Bumbleberry)
Topping:
2 tablespoons butter, melted
3 tablespoons sugar*
1. Preheat oven to 350°F and place 9 muffin liners into muffin pan. In a large bowl mix together the flour, baking powder, salt, nutmeg, cinnamon, and sugar. Set aside.
2. In a small bowl whisk together the canola oil, milk, egg, and vanilla. Add to dry ingredients and stir until just combined. Using a scoop fill muffin cups half way and place 1 teaspoon of jam in the center.
3. Use remaining batter and divide among muffin cups to cover the jam. Bake muffins for 25 minutes or until golden brown on top and toothpick comes out clean. Let muffins cool for a couple minutes in the pan.
4. While muffins are warm, dip tops in the melted butter and then into the sugar. These muffins are best served warm. Enjoy!
Makes 9 large muffins. *Try vanilla sugar or cinnamon sugar!

Baked Chocolate Doughnuts (Vegan)
Adapted from The Sweet Life Online

3/4 cup flour
1/3 cup sugar
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup apple sauce
1/4 cup + 2 tablespoons coconut milk
3 tablespoon canola oil
1/2 teaspoon vanilla
Chocolate Glaze:
1/4 cup vegan butter (I used Earth Balance)
2 tablespoons coconut milk
1 teaspoon vanilla
1/2 tablespoon light corn syrup
2 ounces dark chocolate 
1 cup icing sugar
Toppings:
8 Oreo Cookies, chopped
1. Preheat oven to 350°F and grease a 6 cavity doughnut pan. In a bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl mix together apple sauce, coconut milk, canola oil, and vanilla. Add wet ingredients to dry ingredients and stir just until combined. Pipe batter into doughnut cavities, filling to the top.
3. Bake doughnuts for 12-15 minutes or until toothpick comes out clean. Cool in the pan for a few minutes before placing doughnuts on a wire rack to cool completely.
4. For the chocolate glaze, in saucepan over medium heat mix together the vegan butter, coconut milk, vanilla, and corn syrup, until mixture starts to simmer.
5. Stir in chocolate until melted and remove from heat. Stir in the icing sugar until smooth. Glaze your doughnuts and place onto a wire rack. 
6. Top doughnuts with desired toppings like Oreo Cookie pieces and let glaze set, about 15 minutes. Serve & enjoy!
Makes 6 large doughnuts.

Old Fashioned Cake Doughnuts
Recipe at Joy of Baking

Vegan Glazed Doughnuts
Adapted from House of Lovelock
1/4 cup warm water (110°F)
3/4 cup warm full fat coconut milk (110°F)
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons vegan butter, softened (I used Earth Balance)
4 teaspoons egg replacer whisked with 4 tablespoons room temperature water
3 cups flour
canola oil, for frying
Vanilla Glaze:
2 cups icing sugar
3/4 teaspoon vanilla
1/4 cup coconut milk
Chocolate Glaze:
1/2 cup vegan butter, softened (I used Earth Balance)
1/4 cup coconut milk
2 teaspoons vanilla
1 tablespoon light corn syrup
4 ounces dark chocolate 
2 cups icing sugar
1. In the bowl of a stand mixer, mix together yeast, water, coconut milk, sugar, salt, vegan butter, and 1 1/2 cups flour, use a spoon. Mix in egg replacer mixture. Place bowl onto mixer fitted with dough hooks.
2. With machine on, add 1 1/4 cups flour to form a dough. Knead 3-5 until dough pulls away from the sides of the bowl. The dough should be smooth and soft, if needed add up to 1/4 cup more flour.
3. Place dough into a greased bowl and cover. Let rise in a warm area for 1 hour, until doubled in bulk. Turn out dough onto a lightly floured surface. Roll out to 3/4” thick and cut out desired shapes.
4. Place doughnuts onto a greased baking sheet and cover with plastic wrap. Let rise until doubled, about an hour. Heat 2” of canola oil over medium heat. Cook doughnuts until golden brown on each side.
5. Drain doughnuts on paper towel. For the vanilla glaze, using a double boiler, mix together the icing sugar, vanilla, and coconut milk. Stir until sugar has dissolved and glaze is warm. 
6. For the chocolate glaze, in saucepan over medium heat mix together the vegan butter, coconut milk, vanilla, and corn syrup, until mixture starts to simmer.
7. Stir in chocolate until melted and remove from heat. Stir in the icing sugar until smooth. Glaze your doughnuts and place onto a wire rack until glaze has set, about 15 minutes. Serve & enjoy!
With this recipe I made 12 doughnuts, 12 doughnut holes, and 6 long john doughnuts. This recipe is a keeper, I would definitely make them again!

Banana Crumb Muffins
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
1/3 cup butter or margarine, melted
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
3 ripe bananas, mashed 
Streusel Topping
1. Preheat oven to 375°F and place muffins liners into your 8 mini loaf pan cavities. In a bowl whisk together the flour, baking powder, baking soda, and salt. Stir in walnuts and set aside.
2. In a large bowl whisk together the melted butter and sugar. Whisk in egg. Stir in the vanilla and mashed banana. Add dry ingredients all at once and stir until just moistened. Do not over-mix.
3. Divide batter among muffin liners. Sprinkle crumbs (streusel topping) on each and bake 18-22 minutes or until toothpick inserted in the center comes out clean. Serve warm with a cup of tea or coffee. Enjoy!
Makes 8 loaf shaped muffins or 12 regular. These make a great breakfast or snack!