Last updated on October 10th, 2024.

Pistachio Babka is a decadent sweet bread filled with creamy pistachio paste and soaked in sweet sugar syrup. This impressive, eye-opening treat is a fun and delicious twist to the classic Chocolate Babka. 

Pistachio Babka sliced.

​After perfecting my pistachio cream recipe and indulging in some Pistachio Cotentti, making my favorite Jewish sweet bread was a no-brainer. 

If you are a fan of all-morning pastries and bread and have already tried my Israeli Rugelch and my Cream cheese Guava Babka, you will love this Pistachio Babka. The babka dough is buttery and slightly sweet, the perfect vessel for the creamy pistachio filling. Making the dough is not complicated, but please read the recipe and notes carefully to avoid mistakes.

For more sweet pastries, check out my Bakery Style Cinnamon Rolls, Hungarian Beigli (poppy seed rolls) and Chocolate Brioche Babka.

A Few Notes for Success Before You Get Baking

For best results, before you dive into the recipe, here are a few tips to ensure your babka comes out perfect every time:

  • Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature. This ensures your dough mixes evenly and rises properly.
  • A standing mixer is recommended for this recipe, but you can make it by hand using a large bowl. Note that your hands will be messy, and follow the steps.
  • Kneading Time: The first knead (no butter) should not be long, and the dough will seem rustic and dry. The second kneading (with butter) will take longer, about 5-7 minutes, and at first, the dough looks like it is not coming together. Keep kneading until you have elastic dough forms. It will happen. 
  • Chill the Dough: For easier shaping and filling, refrigerate the dough for at least 30 minutes after the first rise. Do the same before slicing and shaping the dough.
  • Twisting the Babka: When shaping the babka, don’t worry about making it perfect. The beauty of babka is in its rustic, twisted form.
  • Make sure to grease the pans you are using and line them with parchment paper.

Ingredients

The complete list, including measurements, is at the bottom of this post on the recipe card.

For the Dough

  • All-purpose flour and bread flour. 
  • Instant yeast. For the active dry yeast option, see the recipe note at the bottom of this post.
  • Sugar.
  • Salt.
  • Large eggs.
  • Vanilla extract.
  • Warm water or warm milk for more flavor.
  • Unsalted soft butter, cut into 8 pieces.

For the Pistachio Filling and syrup

  • Pistachio cream.
  • Optional: chopped white chocolate or chopped pistachios.
  • Sugar
  • Water

How to Make

Step One: Prepare the Dough

  • In a bowl of a stand mixer, measure the flour, yeast, sugar, eggs, and water.
  • Using the paddle attachment, mix on low speed until the flour is hydrated and you have a shaggy dough.
  • Replace with the dough hook attachment, and mix at medium speed for 2-3 minutes.
  • Add the butter, one piece at a time, waiting for each piece to incorporate before adding the next.
  • Knead on medium-high speed until the bottom and sides of the bowl are clean and the dough is smooth (slightly sticky). 
  • Spray the dough with oil, cover it with plastic wrap, and set it aside in a warm place to rise for about 90 minutes until it is double in size. 

Step Two: Assemble the Babka

  • Once the dough has risen, punch it down and refrigerate for 30 minutes (this is optional but makes handling easier).
  • Divide the dough into two equal parts, and roll each over a lightly floured surface to a 12-inch wide and dough the length of the pan you are using. (if using an 8-inch pan, then roll it to a 12×16-inch rectangle)
  • Spread half of the pistachio cream into an even layer, and sprinkle any add-ons you choose to add. 
  • Roll the dough from the longer side into a log.
  • Using a sharp knife, cut the dough vertically from the middle.
  • Twist the two pieces around themselves, then gently place the loaf in the prepared pan.
  • Brush the loaf with a beaten egg, cover loosely with plastic wrap, and set aside to rise again for another 90 minutes.

Step Three: Bake

  • Bake the babkas on the middle rack until the temperature in the center is 180F-190F.
  • While the loaves are baking, make the syrup by boiling the sugar and water, then reducing to a simmer and cooking for another 5 minutes.
  • Remove the babkas from the oven, and immediately brush with the simple syrup.

Yields

This recipe makes two 8—or 9-inch loaves, each yielding 10-15 slices, depending on the size of each slice. Alternatively, one large round babka bread baked in a large tube pan yields 20-25 slices, depending on the size of each slice.

Make-Ahead, Store, and Freeze Options

  • Make Ahead: You can prepare the dough and refrigerate it overnight for a slow rise. The next day, simply roll out the dough, fill it, and bake as directed. You’ll need to reduce the amount of yeast; see the recipe notes.
  • Storing: Once baked, the babka can be stored at room temperature in an airtight container for up to 3 days.
  • To reheat: bake in a 300F preheated oven for 5-7 minutes.
  • Freezing: Babka freezes beautifully. After baking, let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. It can be frozen for up to 3 months. When ready to eat, thaw at room temperature and warm in the oven before serving.
Slices of babka.

Pistachio Babka Recipe

A tender, buttery sweet dough filled with pistachio cream and soaked in sweet syrup.

Course Dessert
Keyword Pistachio Babka
Prep Time 30 minutes
Cook Time 30 minutes
Servings 24 Slices

Ingredients

For The Dough

  • 2 Cups All-purpose Flour (240g)
  • 2 Cups Bread Flour (240g)
  • 2 1/4 Teaspoons Instant yeast
  • 1 teaspoon Salt
  • 1/3 Cup Sugar (70g)
  • 2 Large Eggs at room temperature
  • 3/4 Cup Warm water (180ml)
  • 7 Tablespoons Unsalted soft butter cut into seven pieces (100g)
  • 1 Egg, for egg wash

For the Filling and Syrup

  • 1 Recipe Pistachio cream
  • 1 Cup Chopped pistachio or chopped white chocolate. (Optional)
  • 1/2 Cup Sugar (100g)
  • 1/2 Cup Water (120ml)

Instructions

Make The Dough

  1. Measure the flour, yeast, sugar, salt, eggs, and water in a bowl of a stand mixer fitted with the paddle attachment.

  2. Mix on low speed until the flour is hydrated and you have a shaggy dough.

  3. Replace the paddle attachment with the dough hook and knead for about 2 minutes on medium speed. Do not over-mix.

  4. With the mixer on medium speed, add the butter pieces one piece at a time, waiting for each piece to incorporate before adding the next.

  5. Knead on medium-high speed until you have a smooth elastic dough and the sides and bottom of the bowl are clean. This will take about 7 minutes.

  6. Spray the dough with oil, cover with plastic wrap, and set aside to rest until doubled in size. About 90-120 minutes.

Make The Syrup

  1. Measure the sugar into a small saucepan and pour the water over it.

  2. Bring to a boil over medium heat, then reduce to a simmer and cook for an additional five minutes.

Assemble The Babka

  1. Grease two 8, or nine inch loaf pans and line with parchment paper.

  2. Punch the dough, then place it in the refrigerator to chill. This is optional, but it is much easier to work with a chilled dough.

  3. Divide the dough into two equal parts, and roll each part into a 12-inch by twice the length of your pan.

  4. Spread half of the pistachio cream and sprinkle with the add-ons.

  5. Roll the dough from the wider side into a log.

  6. Cut the log at the center vertically using a sharp knife.

  7. Arrange each strand so the filling will be facing up.

  8. Twist the strands around each other.

  9. Gently lift the loaf and place it in a prepared pan.

  10. Brush the loaf with an egg wash, and set aside to rise for the second time. For about 90 minutes.

Bake

  1. Bake on the middle rack in a 350F (180C) preheated oven for 30 minutes.

Recipe Notes

  • To use active dry yeast, use 1 Tablespoon and activate it with warm water and one tablespoon of sugar. Mix it all in the large bowl, set aside for 15 minutes, it should be fothy, then add the rest of the ingredients and continue with the recipe.
  • To make the dough the night before, reduce the yeast amount to 1 1/2 teaspoons (or 2 1/2 teaspoons if using active yeast). Refrigerate overnight after one hour at room temperature.
  • Store at room temperature for up to three days.
  • To reheat: bake ina 300F preheated oven for 5-7 minutes.
  • To freeze: wrap with plastic and foil, place in a plastic bag, and freeze for up to three months. When ready, unwrap it and allow it to reach room temperature.
  • Make sure your eggs, butter, and milk are at room temperature. This ensures your dough mixes evenly and rises properly.
  • This recipe requires a standing mixer, but you can also make it by hand using a large bowl. Note that your hands will be messy, and follow the steps.
  • The first knead (no butter) should not be long, and the dough will seem rustic and dry. The second kneading (with butter) will take longer, about 5-7 minutes; at first, the dough looks like it is not coming together. Keep kneading until you have elastic dough forms. It will happen. 
  • For easier shaping and filling, refrigerate the dough for at least 30 minutes after the first rise. Do the same before slicing and shaping the dough.
  • When shaping the babka, don’t worry about making it perfect. The beauty of babka is in its rustic, twisted form.
  • Make sure to grease the pans you are using and line them with parchment paper.
  •  
Dee Signature
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