Pistachio Babka
This pistachio babka recipe features soft dough swirled with a sweet pistachio cream. Ideal for breakfast or a special dessert, this babka is a showstopper.
Servings: 24
Calories: 337kcal
Ingredients
- 3 ⅓ cup all purpose flour
- ½ cup granulated sugar
- 3 teaspoon instant yeast
- ¾ cup lukewarm whole milk (90 degrees F)
- 3 large eggs
- 10 tablespoon unsalted butter room temp
- ¾ teaspoon salt
- 1 teaspoon almond extract
- 2 tablespoon honey
- 2 cups pistachio cream
- 2 cups lightly salted pistachios shelled and chopped
- Neutral tasting oil for greasing
Instructions
- Add 3 teaspoons of yeast to ¾ cup of lukewarm whole milk (around 90 degrees Fahrenheit). Give a light stir and let bloom for 10 minutes.
- In the bowl of a stand mixer, add all-purpose flour, sugar, salt. Give a mix by hand to make sure everything is incorporated.
- With the stand mixer going at medium-low speed, add three whole eggs, honey, almond extract and the bloomed yeast. Let the mixer run until it begins to form a dough. Make sure to scrape down the sides throughout.
- Once it forms a rough dough, add unsalted butter at room temperature a spoonful at a time until all of it is used. Keep the stand mixer going at medium-low speed.
- Once all of the butter is added and the dough is cohesive, let the mixer run at medium-low speed for 8-10 minutes or until the dough is completely smooth.
- Lightly oil a large bowl and add the dough directly to the bowl. Cover the bowl with a tea towel and allow to rise for 2 hours.
- Lightly butter two general sized loaf pans (9x5). Dust with a light coating of flour.
- Roll out cold dough onto a lightly floured work surface.
- Divide dough into two and place one half of the dough in plastic and place back in the fridge to hold while you’re working with the first piece.
- Shape dough into a disk and roll out into a square that’s ½ inch thick.
- Spread half of your pistachio cream spread over the entire surface of the dough, leaving around an inch border around the edges.
- Once the pistachio cream has been spread well, sprinkle half the chopped pistachios over the spread cream.
- Roll dough from the bottom all the way to the top. Take the cylinder and cut it in half lengthwise using a bread knife.
- Take one end of the two rolls you have, pinch them together and fold them over each other mimicking a braid. Once you reach the end, pinch the two pieces together.
- Place dough into one of your prepared loaf pans and cover it with a damp towel and let proof at room temperature for 1 ½ - 2 more hours or until it has doubled in size.
- Place pans in an oven that has been preheated to 375 degrees Fahrenheit for 25-30 minutes or until they’re golden brown on top and a toothpick inserted comes out clean.
- Remove loaves from the oven and allow them to cool before cutting into slices.
Notes
Storage Instructions for Babka Bread:
- Room Temperature: Store babka in an airtight container or wrapped in plastic wrap at room temperature for up to 2-3 days.
- Refrigerator: To extend freshness, you can refrigerate babka for up to 5 days, but allow it to come to room temperature before serving.
- Freezer: Babka freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw at room temperature before serving or reheating.
Variations and Substitutions for Pistachio Babka Bread:
- Nut Variations: Substitute pistachios with almonds, hazelnuts, or walnuts for different flavors.
- Chocolate Twist: Add a layer of dark or milk chocolate spread for a chocolate pistachio babka combination.
- Cinnamon Sugar: Use cinnamon and sugar as a filling for a spiced alternative to pistachio.
- Vegan Option: Substitute dairy milk with almond or oat milk, and butter with coconut oil or vegan butter.
- Gluten-Free: Use a gluten-free flour blend with xanthan gum for a gluten-free version of babka.