Pistachio Babka; A Swirl of Nutty Perfection

​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.

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.