deZaan True Gold Pistachio & Lemon Babka

deZaan True Gold Pistachio & Lemon Babka

Lemon-y & nutty cocoa loaf filled with a silky lemon curd.
Course: Side Dish
Cuisine: Polish, Ukrainian
Keyword: Bread, Loaf
Servings: 2 Large Loafs
Author: Talia Profet


True Gold Babka

Lemon Curd

  • 333 g Lemon Puree
  • 70 g Eggs
  • 113 g Granulated Sugar
  • 20 g Coconut Oil

Sugar Syrup Glaze

  • 300 g Water
  • 300 g Granulated Sugar


True Gold Babka

  • Prepare a sheet tray lined with baking paper. Spray lightly with grease- spray. Reserve.
  • In a mixing bowl (dough hook attachment) add 40 g deZaan Holland True Gold 20/22% Natural Cocoa Powder and the rest of the dry ingredients. Mix until just combined.
  • Add eggs and water and mix until a rough dough texture forms.
  • Once dough has formed, set the mixer to medium speed. Gradually add butter until completely combined.
  • Mix dough until smooth and elastic in texture. (Process can take up to 15 minutes depending on the mixer).
  • Transfer dough to prepared tray & spray with a bit of grease- spray.
  • Cover dough with plastic wrap and rest at room temperature for approx. 1-2 hours allowing it to double in size.
  • Punch down dough and portion into 2 equal sizes. Roll out both portions to 2-3mm thickness.
  • Cool in refrigerator for a minimum of 30min.

Lemon Curd

  • Combine eggs & sugar to make a smooth paste. Reserve.
  • Bring lemon puree to a soft boil.
  • Gradually pour onto egg mixture while mixing.
  • Return to heat and cook to first boil.
  • Add coconut oil. Blend until combined. Cool & reserve in refrigerator until ready to use.

Sugar Syrup Glaze

  • Bring to a boil all ingredients in a pot.
  • Making sure all sugar has dissolved completely. Cool & reserve until ready to use.


  • Spread filling across dough in an even layer. Leave a small gap around the edges to facilitate rolling. Sprinkle chopped pistachios onto filling.
  • Roll dough into a log. Wrap and return dough to refrigerator for a minimum of 20 minutes.
    Repeat steps 1 & 2 for both portions of dough
  • Once rested and cooled, remove the 1st loaf from refrigerator.
  • With a sharp knife, slice lengthways in half to expose layers.
    NOTE: do not push down on dough when slicing to prevent crimping of layers.
  • Lay exposed halves next to each other (layers facing upwards) and cross them over one another to form a braid.
  • Gently twist both ends of the loaf to tighten.
  • Lay braided loaf in prepared loaf pan. Cover loosely with plastic film wrap and allow to proof for 1-2 hours at room temperature or until dough springs back when poked.
    Repeat steps 5-8 for 2nd loaf.
  • Once proofed, egg wash and bake at 180ºC/356°F for approx. 30 minutes. (Note: check for readiness > skewer or knife should pass through with no resistance).
  • Once loaves are baked, remove from oven and glaze generously with sugar syrup.
  • Sprinkle chopped pistachios & lemon zest to stick to syrup.
  • Let cool for approx. 10 minutes before removing from pan.
  • After 10 minutes, remove loaves from pans and let cool down completely on rack.

Discover More Recipes

deZaan True Gold Cocoa Lemonade

  deZaan True Gold...

Edible Sugar Glass with Allez Glucose

  Edible Sugar Glass...

Guittard Chewy Dairy-Free Chocolate Chip Cookies

  Guittard Chewy...

Guittard Chocolate Caramelitas

  Guittard Chocolate...

Prova Vanilla Meringues

  Prova Vanilla...

deZaan Petit Cocoa Raspberry Cheesecake Gateaux

  deZaan Petit Cocoa...

Prova Madagascar Vanilla Éclair

  Prova Madagascar...

Guittard Butterscotch Blondies

  Guittard Butterscotch...

Guittard Double Chocolate Crinkle Cookies

  Guittard Double...

deZaan True Gold Crème Brulee

deZaan True Gold Crème...

Explore Industry Content

Bald Guys Bake

Bald Guys Bake About the Founder: Torey Searcy...

Cocoa Creek Chocolates & Brittle Bark

Meet Diane Krulac Cocoa Creek Chocolates, Camp...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in...

Apothecary Chocolates

Meet Shelby, CEO (Chocolate Executive...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian...

What are Dragées?

DragéesWhat are Dragées? Is this a category of...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie...

Featured Brand:

Prova Gourmet

Vanilla Masters from Paris since 1946


Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

Guittard Milk Chocolate Nonpareils:

Discounted for Limited Time

Guittard Milk Chocolate Wafers with Colored Nonpareils

Latest Blog Post:

Spring Into All Things Chocolate!

Spring Into All Things Chocolate! Spring has sprung here in NH and Cocoa is in the news! With...

Happy Holidays from the Crew at WWC

Hi, It’s been a while since our last update, so I thought I’d take this opportunity to offer well...

How to Use Rewards Points (with screenshots)

Using Points 101 Redeeming points is easy! It's as simple as being logged-in, a copy, and paste....

Loyalty & Rewards: Updated & New!

New & Updated WWC Loyalty & Rewards Program What's Changed, What's New & How it works...

WWC Account Enhancements: Social Logins // How To

Account Upgrade: Login/Link with your Social Media Accounts WWC's next enhancement: linking your...

Kali’s Cookies Follow Up

Kali's Cookies Follow UpKali's Cookies | Featured on New Hampshire Chronicle A Sweet Piece Kali's...

Our Recommendation: Buy Early!

Greetings Cocoa Community, I'd like to thank all of you that have booked passage in our new Flight...

Labor Day Transitions

Greetings Cocoa Community, Happy Labor Day Weekend! Enjoy time with family as we all give a nod...

Summer Savings!

Greetings Cocoa Community, Happy Summer. Hopefully you're enjoying great weather and creating...

Latest Community Spotlight & Supply Chain Update

Greetings Cocoa Community, We're encouraged to see many of the small businesses we serve have...

Latest Magazine Post:

Cocoa Cost Soars to Historic High – Why is Cocoa’s Cost Rising? | April 2024

Cocoa's Surging Cost: A Historic Mark Chocolate is a beloved delicacy known and cherished...

What is Cremino?

CreminoWhat is a "Cremino"? Does it differ from Gianduja and Giandujotto? Where and when was it...

Vanilla 101: Sourcing, Cost, Quality & Usage with Prova Gourmet

A Word from Prova Gourmet's President, Muriel Acat-Vergnet:Prova is a story of family and...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in the world? Or are there certain climates and...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian ChocolateGuylian is a Belgian chocolate company that is...

What are Dragées?

DragéesWhat are Dragées? Is this a category of chocolate on its own? Or is it similar to familiar...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are Giandujotti? Is the confection different than...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall under the category of "chocolate"? Or is it a...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is there a greater significance of this terminology, or...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the...

Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

Follow On