Pistachio Babka
A tender, buttery sweet dough filled with pistachio cream and soaked in sweet syrup.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1 Recipe Pistachio cream
- 1 Cup Chopped pistachio or chopped white chocolate. ((Optional))
- 1/2 Cup Sugar ((100g))
- 1/2 Cup Water ((120ml))
Instructions
- 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.
- 7
Measure the sugar into a small saucepan and pour the water over it.
- 8
Bring to a boil over medium heat, then reduce to a simmer and cook for an additional five minutes.
- 9
Grease two 8, or nine inch loaf pans and line with parchment paper.
- 10
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.
- 11
Divide the dough into two equal parts, and roll each part into a 12-inch by twice the length of your pan.
- 12
Spread half of the pistachio cream and sprinkle with the add-ons.
- 13
Roll the dough from the wider side into a log.
- 14
Cut the log at the center vertically using a sharp knife.
- 15
Arrange each strand so the filling will be facing up.
- 16
Twist the strands around each other.
- 17
Gently lift the loaf and place it in a prepared pan.
- 18
Brush the loaf with an egg wash, and set aside to rise for the second time. For about 90 minutes.
- 19
Bake on the middle rack in a 350F (180C) preheated oven for 30 minutes.