Servings: 2 Large Loafs
Equipment
- Baking Tray
- Baking Sheet
- Mixing Bowl
- Mixer
- Plastic Wrap
- Refrigerator
- Stovetop
- Blender
- Large Pot
- Cutting Knife
Ingredients
True Gold Babka
- 800 g All-Purpose Flour
- 20 g Pistachio Flour
- 40 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 125 g Granulated Sugar
- 6 g Dry Yeast
- 5 g Salt
- 200 g Eggs
- 125 g Water
- 180 g Margarine (100% Plant Based)
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
Instructions
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.
Assembly
- 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.Enjoy!