Hello There!
I’m finally back to posting on the blog after 3 weeks of issues with the website.
Today’s recipe, the Chocolate Pistachio Babka, features one of my favorite things in the world: yes, pistachio! (You should be used it by now xD)
Traditionally a staple in the Jewish diaspora, Babka has experienced an oline resurgence since the beginning of the pandemic, so I decided to try my hand at it.
The original version is already quite rich in flavor and texture but I wanted to add a little extra something, hence why I chose to add pistachio paste, apple and cinnamon to the chocolate filling. I also added pistachio to the glaze, because, why not?
Although Babkas are made of one single tresse, I instead opted for cutting the rolled dough in half and combine the two in the baking dish, as you can see here below. The taste is the same, the presentation is slightly different as it is not as tall in size.
Well, without further ado, here’s the recipe. Scroll down for the video tutorial.
If you are interested in more pistachio desserts, make sure sure to check these out:
- Lemon, Blueberry, Pistachio, White Chocolate Cheesecake
- Lemon Loaf Cake with Pistachio and Basil
- Extra Fluffy Pistachio Cookies
- Vegan Banana and Oats Snack Cake (Gluten Free)
Bon Appétit!
Chocolate, Pistachio Babka with Video
Course: Dessert6
servings50
minutes30
minutes6
hoursIngredients
- Babka Dough
200g Flour
40g Sugar
80g warm Milk
50g Butter
1 large Egg
5g Active dry yeast
Pinch of Salt
- Filling
20g + 30g Butter
1 teaspoon Cinnamon powder
50g Dark chocolate (crushed)
35g Sugar
2 tablespoons Pistachio paste
10g Pistachio (crushed)
- Glaze/Syrup
40g Sugar
15g Water
1/4 teaspoon Cinnamon powder
10g Pistachio (crushed)
Directions
- Filling
- Melt chocolate and (30g) butter in the microwave.
- Add (20g) butter to a saucepan with sugar.
- Add in diced apple and cinnamon. Simmer on low until the apple is soft.
- Add in melted chocolate and butter. Stir.
- Let cool down and set aside.
- Bakba Dough
- Add milk to a small bowl. Add in the yeast. Stir.
- In a bowl, whisk egg and sugar. Add in milk-yeast.
- In a large bowl, whisk flour and salt.
- Slowly add in wet mixture.
- Add in butter cut into pieces. Work the dough for 10 minutes until smooth.
- Film the dough and place in the bowl. Let sit in the fridge overnight or at least 5 hours.
- Butter loaf pan and line with parchment overhanging on the sides.
- Remove dough from fridge.
- On a lightly floured surface, roll dough into rectangle. It should be the same length of the pan and triple the width.
- Spread with pistachio paste, the chocolate filling, then sprinkle over the pistachios. Roll the dough along the longer side.
- Cut to have two rolls.
- Slice in the middle.
- With the cut sides up, starting from the top, make an X.
- Fold one side over the other until the end. Pinch and tuck under the ends. Repeat with the other roll.
- Move dough to the pan.
- Cover with a wet towel and let rise for 1 hour.
- Preheat oven to 180°C.
- Bake for for 10 minutes at 180°C covered with aluminium foil.
- Remove the aluminium foil and cook for another 10 minutes.
- Place Babka over a wire rack to cool. Brush with syrup.
- After 15 minutes, remove from pan. Brush sides with syrup.