roll-up image
DeZaan True Gold Babka Lemon Pistachio
Part 1: True Gold 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)
Cara Buat
  1. Prepare a sheet tray lined with baking paper. Spray lightly with grease- spray. Reserve.

  2. In a mixing bowl (dough hook attachment) add all dry ingredients. Mix until just combined.

  3. Add eggs and water and mix until a rough dough texture forms.

  4. Once dough has formed, set the mixer to medium speed. Gradually add butter until completely combined.

  5. Mix dough until smooth and elastic in texture. (Process can take up to 15 minutes depending on the mixer).

  6. Transfer dough to prepared tray & spray with a bit of grease- spray.

  7. Cover dough with plastic wrap and rest at room temperature for approx. 1-2 hours allowing it to double in size.

  8. Punch down dough and portion into 2 equal sizes.

  9. Roll out both portions to 2-3mm thickness.

  10. Cool in refrigerator for a minimum of 30min.

  11. Refer to assembly for further instructions.

DeZaan True Gold Babka Lemon Pistachio 3
Part 2: Lemon Curd
  • 333g Lemon Puree
  • 70g Eggs
  • 113g Granulated Sugar
  • 20g Coconut Oil
Cara Buat
  1. Combine eggs & sugar to make a smooth paste. Reserve.

  2. Bring lemon puree to a soft boil.

  3. Gradually pour onto egg mixture while mixing.

  4. Return to heat and cook to first boil.

  5. Add coconut oil. Blend until combined.

  6. Cool & reserve in refrigerator until ready to use.

Part 3: Sugar Syrup Glaze
  • 300g Water
  • 300g Granulated Sugar
Cara Buat
  1. Bring to a boil all ingredients in a pot.

  2. Making sure all sugar has dissolved completely.

  3. Cool & reserve until ready to use.

DeZaan True Gold Babka Lemon Pistachio
Part 4: Assembly
Cara Buat
  1. Spread filling across dough in an even layer. Leave a small gap around the edges to facilitate rolling. Sprinkle chopped pistachios onto filling.

  2. Roll dough into a log. Wrap and return dough to refrigerator for a minimum of 20 minutes.

  3. Repeat steps 1 & 2 for both portions of 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.

  1. Lay exposed halves next to each other (layers facing upwards) and cross them over one another to form a braid.

  2. Gently twist both ends of the loaf to tighten.

  3. 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.

  4. Repeat steps 5-8 for 2nd loaf.

  5. 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).

  6. Once loaves are baked, remove from oven and glaze generously with sugar syrup.

  7. Sprinkle chopped pistachios & lemon zest to stick to syrup.

  8. Let cool for approx. 10 minutes before removing from pan.

  9. After 10 minutes, remove loaves from pans and let cool down completely on rack.


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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