Pistachio Babka Recipe
A tender, buttery sweet dough filled with pistachio cream and soaked in sweet syrup.
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
- Measure the flour, yeast, sugar, salt, eggs, and water in a bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed until the flour is hydrated and you have a shaggy dough.
- Replace the paddle attachment with the dough hook and knead for about 2 minutes on medium speed. Do not over-mix.
- 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.
- 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.
- 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
- Measure the sugar into a small saucepan and pour the water over it.
- Bring to a boil over medium heat, then reduce to a simmer and cook for an additional five minutes.
Assemble The Babka
- Grease two 8, or nine inch loaf pans and line with parchment paper.
- 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.
- Divide the dough into two equal parts, and roll each part into a 12-inch by twice the length of your pan.
- Spread half of the pistachio cream and sprinkle with the add-ons.
- Roll the dough from the wider side into a log.
- Cut the log at the center vertically using a sharp knife.
- Arrange each strand so the filling will be facing up.
- Twist the strands around each other.
- Gently lift the loaf and place it in a prepared pan.
- Brush the loaf with an egg wash, and set aside to rise for the second time. For about 90 minutes.
Bake
- Bake on the middle rack in a 350F (180C) preheated oven for 30 minutes.
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.