True Gold Pistachio & Lemon Babka
- 800g Flour
- 20g Pistachio Flour
- 40g deZaan True Gold cocoa powder
- 125g Granulated Sugar
- 6g Dry Yeast
- 5g Salt
- 200g Eggs
- 125g Water
- 180g Margarine (100% plant-based)
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Prepare a sheet tray lined with baking paper. Spray lightly with grease- spray. Reserve.
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In a mixing bowl (dough hook attachment) add all dry ingredients. Mix until just combined.
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Add eggs and water and mix until a rough dough texture forms.
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Once dough has formed, set the mixer to medium speed. Gradually add butter until completely combined.
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Mix dough until smooth and elastic in texture. (Process can take up to 15 minutes depending on the mixer).
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Transfer dough to prepared tray & spray with a bit of grease- spray.
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Cover dough with plastic wrap and rest at room temperature for approx. 1-2 hours allowing it to double in size.
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Punch down dough and portion into 2 equal sizes.
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Roll out both portions to 2-3mm thickness.
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Cool in refrigerator for a minimum of 30min.
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Refer to assembly for further instructions.
- 333g Lemon Puree
- 70g Eggs
- 113g Granulated Sugar
- 20g Coconut Oil
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Combine eggs & sugar to make a smooth paste. Reserve.
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Bring lemon puree to a soft boil.
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Gradually pour onto egg mixture while mixing.
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Return to heat and cook to first boil.
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Add coconut oil. Blend until combined.
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Cool & reserve in refrigerator until ready to use.
- 300g Water
- 300g Granulated Sugar
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Bring to a boil all ingredients in a pot.
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Making sure all sugar has dissolved completely.
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Cool & reserve until ready to use.
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Spread filling across dough in an even layer. Leave a small gap around the edges to facilitate rolling. Sprinkle chopped pistachios onto filling.
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Roll dough into a log. Wrap and return dough to refrigerator for a minimum of 20 minutes.
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Repeat steps 1 & 2 for both portions of dough.
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Once rested and cooled, remove the 1st loaf from refrigerator.
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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.
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Lay exposed halves next to each other (layers facing upwards) and cross them over one another to form a braid.
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Gently twist both ends of the loaf to tighten.
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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.
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Repeat steps 5-8 for 2nd loaf.
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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).
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Once loaves are baked, remove from oven and glaze generously with sugar syrup.
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Sprinkle chopped pistachios & lemon zest to stick to syrup.
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Let cool for approx. 10 minutes before removing from pan.
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After 10 minutes, remove loaves from pans and let cool down completely on rack.
