RECIPE BABKA

BABKA

PLANT BASED – LACTOSE FREE – CONTAINS NUTS
Pastry that is pure in taste, inclusive and free from guilt

Be Better Lab

Recipe

Ingredients

BRIOCHE
• 550 g Panettone flour
• 200 g Strong flour
• 72 g Sugar
• 15 g Maple syrup
• 30 g Fresh yeast
• 280 g Water
• 270 g Be Better plant-butter
• 8 g Vanilla
• 15 g Yumgo whole egg powder

BABKA

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Linear Gradient Div

Preperation

Linear Gradient Div

1. Knead all the ingredients, without the salt and the plant-butter in
the kneader 10 min on 2nd speed.
2. 2. Then increase the speed to 5, add the salt and the butter little by
little, for about 10 min.
3. 3. Finally increase to 8th speed for about 5 min, until the dough
separates from the bottom.
4. 4. Place in the fridge overnight.

1. In a pot, place the vegetable milk, hazelnut paste, cinnamon
and sugar warm up to about 70 °C.
2. Place the cocoa powder and chocolate in a jar, pour the warm
mixture on top.

BABKA

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and we’ll send it to you.

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