BABKA
PLANT BASED - LACTOSE FREE - CONTAINS NUTS
INGREDIENTS PREPARATION
BRIOCHE
• 550 g Panettone flour 1. Knead all the ingredients, without the salt and the plant-butter in
• 200 g Strong flour the kneader 10 min on 2nd speed.
• 72 g Sugar 2. 2. Then increase the speed to 5, add the salt and the butter little by
• 15 g Maple syrup little, for about 10 min.
• 30 g Fresh yeast 3. 3. Finally increase to 8th speed for about 5 min, until the dough
• 280 g Water separates from the bottom.
• 270 g Be Better plant-butter 4. 4. Place in the fridge overnight.
• 8 g Vanilla
• 15 g Yumgo whole egg powder
CHOCOLATE AND HAZELNUT SPREAD
• 300 g Dark chocolate 70% 1. In a pot, place the vegetable milk, hazelnut paste, cinnamon
• 300 g Toasted hazelnut paste • 280 g Sugar and sugar warm up to about 70 °C.
• 48 g Cocoa powder 2. Place the cocoa powder and chocolate in a jar, pour the warm
• 300 g Oat milk mixture on top.
• 16 g Ground cinnamon 3. Emulsify and reserve.
PASTRY CREAM
• 360 g Soy milk vanilla infused 1. Heat up the soy milk with vanilla, orange zest and sugar.
• 140 g Sugar 2. In a separate bowl dissolve the flour, custard powder and
• 0.5 g Salt modified starch into the water.
• 48 g Water 3. Pour a bit of warm milk on this mixture, mix well together and
• 8 g Orange zest transfer back in the pot.
• 22 g Modified starch hot usage 4. While constantly stirring, bring to boil, boil for at least 2 min.
• 18 g Pastry flour 5. Combine with the lecithin and the plant-butter.
• 86 g Be Better plant-butter 6. Blend to emulsify and leave to rest overnight.
• 3 g Lecithin
• 20 g Custard powder
BUTTERCREAM
• 90 g Water 1. Blend the potato protein in the water (I) Reserve overnight.
• 14 g Potato Whip Protein 2. Mix the water (II)with the sugar (II) and bring to 118 °C.
• 50 g Sugar (I) 3. At the same time, start whipping the protein mix and slowly add
• 200 g Sugar (II) the sugar (I) little by little.
• 80 g Water (II) 4. Pour the sugar syrup on the meringue like an Italian meringue.
• 300 g Be Better plant-Butter 5. Whip till 32 °C then add the cold plant-butter little by little.
CREAM
• 200 g Pastry cream 1. Put the buttercream in a bowl and mix with the paddle
• 120 g Buttercream 2. attachment.
3. Add the pastry cream little by little.
4. Once integrated place in a piping bag.
SYRUP
• 80 g Water 1. Mix in a pot, boil and set aside.
• 50 g Sugar
EGG WASH
• 240 g Soy milk 1. Mix and reserve.
• 100 g Maple syrup
MONTAGE
400 g Brioche dough
150 g Chocolate and hazelnut spread
200 g Cream
1. Divide the dough into 4 and stretch each into a circular shape
of 2 mm.
2. Cut with a 18 cm circle cutter each circle of dough.
3. Place the chocolate and hazelnut spread in 3 of the circles, leaving
a small space around them so that it can close.
4. Place one on top of the other, leaving the circle without chocolate
last.
5. Place a 4 mm circle in the middle as a help and cut the dough
into 24 around the circle.
6. Braid the strips and place in a greased 20.5 cm ring.
7. Let it ferment for 1 hour 45 minutes at 25 °C.
8. Spray the egg wash, then bake at 170 °C for 20 minutes.
9. Spread the syrup when it comes out of the oven.
10. Once the bread is cold, cut it in half and fill it.
BE BETTER
PLANT-BUTTER:
FOR PASTRY THAT IS PURE,
INCLUSIVE AND FREE FROM GUILT.
INGREDIENTS
100% made of plants: Shea butter, Be better my friend
organic coconut, sunflower seeds, Sarphatikade 1B
rapeseed, lemon, natural flavour 1017WV Amsterdam
and water.
The Netherlands
Be Better plant-based butter is allergen free. hello@[Link]
[Link]
