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: Large Loafs

Author: Talia Profet

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.

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.

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.
Enjoy!