roll-up image
Hero Image Of DeZaan True Dark Mixed Grain Babka
Part 1: Syrup Glaze
  • 300g Water
  • 300g Granulated Sugar
  1. Bring all the ingredients to a boil in a pot while making sure all the sugar has dissolved completely.
  2. Cool and reserve until ready to use.
Part 2: Mixed Grains Praline Filling
  • 400g Granulated Sugar
  • 200g Pumpkin Seeds (roasted)
  • 200g Almonds (roasted)
  • 200g Sunflower Seeds (roasted)
  • 100g Pistachio (roasted)
  • 100g Pine Nuts (roasted)
  • 5g Salt
  1. Make a caramel with the sugar.
  2. Pour over the nuts and allow to set.
  3. Break into smaller pieces, add to a food processor, and add salt.
  4. Blend to desired smoothness. Reserve at room temperature.
Part 3: True Dark Babka
  • 800g- Buckwheat Flour
  • 40g deZaan True Dark Cocoa Powder
  • 125g Granulated Sugar
  • 6g Dry Yeast
  • 5g Salt
  • 200g Eggs
  • 125g Water
  • 180g Butter (unsalted and cubed)
  1. Prepare a sheet tray lined with baking paper. Spray lightly with grease spray and reserve.
  2. In a mixing bowl (dough hook attachment), add all the dry ingredients. Mix until just combined.
  3. Add eggs and water and mix until a rough dough texture forms.
  4. Once the dough has formed, set the mixer to medium speed. Gradually add the butter until completely combined.
  5. Mix the dough until smooth and elastic in texture (the process can take up to 15 minutes depending on the mixer).
  6. Transfer the dough to a prepared tray and spray with a bit of grease spray.
  7. Cover the dough with a plastic wrap and rest at room temperature for approx. 1-2 hours allowing to double in size.
  8. Punch down the dough and portion into 2 equal sizes. Roll out both portions to 2-3 mm thickness.
  9. Cool in the refrigerator for a minimum of 30 minutes.
  10. Refer to the assembly section below for further instructions.
Part 4: Assembly
  • 200g Mixed Grains (sunflower, pumpkin, buckwheat) & Nuts (pistachio, pine nuts) - for garnish
  1. Spread the filling across the dough in an even layer. Leave a small gap around the edges to facilitate rolling.
  2. Roll the dough into a log. Wrap and return the dough to the refrigerator for a minimum of 20 minutes.
  3. Repeat steps 1 and 2 for both portions of the dough.
  4. Once rested and cooled, remove the 1st loaf from refrigerator.
  5. 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.
  6. Lay exposed halves next to each other (layers facing upwards) and cross them over one another to form a braid.
  7. Gently twist both ends of the loaf to tighten.
  8. Lay the 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.
  9. Repeat steps 5-8 for the 2nd loaf.
  10. 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.
  11. Once the loaves are baked, remove from the oven and glaze generously with sugar syrup.
  12. Sprinkle the mixture of grains and nuts to stick to the syrup.
  13. Let cool for approx. 10 minutes before removing from the pan.
  14. After 10 minutes, remove the loaves from pans and let cool down completely on rack.


Entdecken Sie Kakao und laden Sie unser Rezeptbuch herunter

8 Köche, 30 Rezepte, 1 Hauptzutat.

DeZaan Book WebBanner 08

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

Cocoa Insights

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan
Cocoa Insights

In our chef-led book, you will be given the scoop on:

  • Revelatory cocoa cooking tips from our expert chefs and chef partners
  • The six elements of cocoa powder and why they matter
  • The difference pH and fat content can make for precision in your recipes
  • The story of cocoa powder from bean to shelf
  • How to convert recipes from chocolate to cocoa powder
  • Original flavor pairings
  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how