56 NOVEMBER 2020
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Give It a Twirl Angela Garbacz’s vegan babka
is a welcome addition to every holiday table.
THE CASES AT GOLDENROD PASTRIES in Lincoln, Nebraska, are filled with a craveable riot
of color and flavor—cookies studded with rainbow sprinkles sit next to puffy fluffernutter
buns and slabs of thick-cut frosted brownies. Astonishingly, all of these treats are made
without gluten or dairy, and many are vegan or nut-free. Dietary challenges led chef-
owner Angela Garbacz to fall in love with what she calls “diet-inclusive baking” and to
fill her shops and her new cookbook, Perfectly Golden, with treats everyone can enjoy.
Her savory Vegan Pesto Babka relies on almond milk and vegetable oil for richness, while
the pesto leans on fresh herbs, peppery arugula, and plenty of garlic for flavor—trust us,
you won’t miss the butter or the Parm. Her book is filled with recipes like this gorgeous
braided loaf—all with endless variations—guaranteeing something delicious for everyone.
—KELSEY YOUNGMAN
RECIPE FROM
GOLDENROD
PASTRIES
LINCOLN, NEBRASKA
MOST WANTED
minutes. Increase speed to medium; beat
until dough is smooth and supple and starts
to pull away from sides of bowl, 5 to 6 min-
utes. (Dough will be sticky.) Spray a medium
bowl with cooking spray; transfer dough to
bowl. Cover tightly with plastic wrap; let
stand at warm room temperature until dough
is doubled in size, soft, and fluffy, 40 to 50
minutes.
- Make the vegan pesto: Place herbs, aru-
gula, walnuts, garlic, and salt in bowl of a
food processor. Pulse until finely chopped,
about 10 pulses. Add olive oil and vinegar.
Process until mixture resembles a coarse
paste, about 10 seconds. - Turn dough out onto a lightly floured work
surface; roll into a 14- x 8-inch rectangle.
Spread pesto evenly over dough. Roll up
dough into a tight log, starting at one long
side. Using a sharp knife, cut log almost in
half lengthwise, leaving 1 inch attached at
one end. Twist the 2 strands of swirled dough
together with cut sides facing up. - Preheat oven to 350°F. Lightly grease a 9-
x 5-inch loaf pan with cooking spray. Gently
press in ends of braided dough to fit length of
loaf pan; transfer to loaf pan. Cover loosely
with plastic wrap. Let stand at warm room
temperature until dough is doubled in size
and has just risen above edges of pan, 30 to
40 minutes. - Uncover dough, and place in preheated
oven. Bake until deep golden brown and an
instant-read thermometer inserted in center
registers 205°F, 50 to 55 minutes, tenting
with aluminum foil after 30 minutes if
needed to prevent excess browning. Let loaf
cool in pan on a wire rack 10 minutes.
Remove from pan; let cool completely on
wire rack, about 1 hour, or serve warm.
—ANGELA GARBACZ, GOLDENROD PASTRIES,
LINCOLN, NEBRASKA
MAKE AHEAD Pesto can be stored in an
airtight container in refrigerator up to 3 days.
Vegan Pesto Babka
ACTIVE 35 MIN; TOTAL 2 HR 45 MIN
SERVES 6 TO 8
Peppery baby arugula and buttery walnuts
add rich, savory flavor to the pesto that’s
swirled into this completely vegan babka.
Unsweetened almond milk enriches the
dough, resulting in a moist loaf with a well-
developed crumb.
DOUGH
3 / 4 cup plain unsweetened almond
milk, warmed (about 110°F)
1 (^1 /^4 -oz.) envelope active dry yeast
1 / 4 cup granulated sugar, divided
21 / 2 cups all-purpose flour (about 10^5 / 8
oz.), plus more for work surface
3 / 4 tsp. fine sea salt
1 / 4 cup vegetable oil
Cooking spray
VEGAN PESTO
1 cup packed mixed tender fresh
herbs (such as parsley and basil)
1 cup packed baby arugula
1 / 2 cup walnut halves
3 medium garlic cloves, roughly
chopped
1 tsp. fine sea salt
1 /^3 cup olive oil
1 Tbsp. red wine vinegar
- Make the dough: Stir together almond
milk, yeast, and 1 tablespoon sugar in
bowl of a stand mixer. Let stand until
foamy, about 5 minutes. Meanwhile, stir
together flour, salt, and remaining 3 table-
spoons sugar in a separate bowl. Attach
the dough hook attachment to mixer. Add
vegetable oil to almond milk mixture; beat
on low speed 5 seconds. Gradually add
flour mixture, beating on low speed until
dry ingredients are incorporated, about 3 FO
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