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

Ingredients

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

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!

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