Introduction

This Pistachio Babka is a beautifully braided sweet bread filled with a rich pistachio butter mixture. Soft, buttery, and vibrant with a hint of almond, it’s perfect for breakfast or an indulgent snack.

The image shows a loaf of braided bread with a golden-brown crust and visible green layers of pistachio filling, resting on a piece of crinkled white parchment paper on top of a wooden board. One slice is cut and laid flat, showing soft, light yellow dough with multiple layers of bright green pistachio spread inside. Nearby, a small white bowl holds whole pistachio nuts, and another white bowl contains smooth, thick green pistachio paste. Part of a knife with a wooden handle, two white eggs, and a white cloth are placed around the board on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup granulated sugar (50g)
1 teaspoon active dry yeast

¼ cup whole milk, warmed to 110℉ (60ml)
1 large egg + 1 large egg yolk, room temperature

2¼ cups all-purpose flour + extra ¼ cup (270-300g)
½ teaspoon kosher salt

6 tablespoons unsalted butter, cut into tablespoon pieces (85g)
½ cup pistachio butter (150g)
¼ cup + 2 tablespoons powdered sugar (45g)

2 tablespoons unsalted butter, melted (28g)
¼ teaspoon almond extract
Green food coloring, to preference

¼ cup water (60ml)
¼ cup granulated sugar (50g)
¼ teaspoon almond extract

Instructions

Step 1: In the bowl of a stand mixer, combine 1 tablespoon sugar (from the ¼ cup), yeast, and warm milk. Let sit for 5 minutes until foamy.
Step 2: Add the remaining sugar, egg and yolk, 2¼ cups flour, and salt. Using the dough hook, mix on medium speed until a rough ball forms.
Step 3: Reduce speed by one notch. Add softened butter one tablespoon at a time, waiting until each piece is mostly incorporated before adding the next.

Step 4: Increase speed to medium-high and mix until dough is smooth, scraping the bowl occasionally. If dough sticks too much, add extra flour by tablespoon until it pulls mostly away from the bowl.
Step 5: Form dough into a ball, place in an oiled bowl, cover with plastic, and rest in a warm spot for 30 minutes.
Step 6: Meanwhile, prepare the pistachio filling by mixing pistachio butter, powdered sugar, melted butter, almond extract, and green food coloring in a bowl. Adjust color as desired.

Step 7: Prepare a loaf pan lined with parchment paper overhangs.
Step 8: Lightly flour your work surface and rolling pin. Shape dough into a rectangle by hand, then roll out to a 10×14 inch rectangle, using a bench scraper to keep edges straight.
Step 9: Spread the pistachio filling evenly over the dough with an offset spatula, reaching all edges.

Step 10: Starting from one long edge, tightly roll the dough into a log. Pinch the seam closed, then place seam-side down. Gently push dough in from the sides to compact the log.
Step 11: Cut the log lengthwise in half. Place pieces side by side with filling sides facing up. Pinch the top edges together and twist the two pieces around each other several times. Seal the bottom edges.
Step 12: Transfer the twisted dough to the prepared loaf pan. If it’s too long, tuck edges to fit snugly.

Step 13: Cover with plastic wrap and let rise in a warm place for about 1 hour until puffed and filling out the pan.
Step 14: Preheat the oven to 375°F (190℃). Uncover and bake on the middle rack for 25-30 minutes. The babka is done when a knife inserted has little resistance.
Step 15: While baking, make the simple syrup by heating water and sugar in a small saucepan until sugar dissolves. Cool completely, then stir in almond extract.

Step 16: As soon as the babka comes out of the oven, brush or spoon the simple syrup generously over all surfaces, ensuring it seeps into every nook.

Tips & Variations

Use room temperature eggs and butter for easier mixing and better dough texture.
If you don’t have pistachio butter, finely ground pistachios mixed with a bit of butter and sugar can substitute.

Adding a pinch of cardamom to the filling adds a lovely aromatic note.
Let the babka cool completely before slicing to keep the layers intact.

Storage

Store the babka covered at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to one month. Reheat gently in a low oven or toaster oven to refresh the texture before serving.

How to Serve

A single slice of swirled bread is placed in the center of a white plate with a detailed rim, showing three layers of soft yellow bread intertwined with three uneven green pesto layers. The outer crust is golden brown and slightly crisp. To the right of the plate lies a knife with a rustic wooden handle. Above the plate, there are two small white bowls, one filled with shelled pistachios and the other with a smooth green pesto sauce, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this babka without a stand mixer?

Yes, you can knead the dough by hand. It will take about 10-15 minutes to develop the gluten properly. The dough should be smooth and slightly tacky but not sticky.

What can I substitute for pistachio butter?

If pistachio butter is unavailable, mix ground pistachios with softened butter and powdered sugar to create a similar filling texture and flavor. Alternatively, almond or hazelnut butter can provide a delicious variation.