Description

This Pistachio Babka is a luscious, sweet bread featuring a rich, buttery dough swirled with a vibrant pistachio filling. Soft yet structured, this babka is enhanced by a fragrant almond-tinged simple syrup glaze, creating a delicate balance between nutty, sweet, and slightly floral flavors. Perfect for breakfast, brunch, or an indulgent snack, this baked treat combines traditional yeast bread techniques with a colorful and nutty twist.

Ingredients

Scale

Dough 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 for adjusting dough (270-300g)
½ teaspoon kosher salt
6 tablespoons unsalted butter, cut into tablespoon pieces (85g)

Pistachio Filling

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, amount as needed

Simple Syrup

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

Instructions

Activate Yeast: Combine 1 tablespoon sugar (from ¼ cup), yeast, and warm milk in the bowl of a stand mixer and let it sit for 5 minutes until foamy, indicating the yeast is active.
Mix Dough: Add remaining sugar, egg and egg yolk, 2¼ cups flour, and salt to the yeast mixture. Using the dough hook attachment on medium speed, mix until a rough dough ball forms.
Add Butter Gradually: Lower the mixer speed by one notch, adding softened butter one tablespoon at a time. Wait until each piece is mostly incorporated before adding the next.
Knead Dough: Increase mixer speed to medium-high and continue mixing until the dough becomes smooth, scraping sides and bottom as needed. If dough is sticky, add flour in tablespoons until it barely sticks but mostly pulls away from sides.
First Rise: Shape dough into a ball, place in an oiled bowl, cover with plastic wrap, and let it rest in a warm place for 30 minutes to begin proofing.
Prepare Pistachio Filling: In a bowl, combine pistachio butter, powdered sugar, melted butter, almond extract, and green food coloring. Adjust food coloring to achieve desired shade.
Prep Pan: Line a standard loaf pan with parchment paper allowing an overhang for easy removal; set aside.
Roll Out Dough: Lightly flour your work surface and rolling pin. Shape the dough with your hands into a rectangle, then roll it out to a 10×14 inch rectangle using a bench scraper to maintain shape.
Spread Filling: Evenly spread the pistachio filling over the dough’s surface to the edges using an offset spatula.
Form Log: Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal, then place seam side down and gently push dough inwards to compact slightly.
Twist Log: Cut the log lengthwise in half, place halves side by side with filling sides up. Pinch the top edges together, then twist the pieces around each other multiple times. Pinch the bottom ends to close.
Second Rise: Place twisted dough into the prepared loaf pan, tucking edges as needed to fit. Cover with plastic wrap and let rise in a warm spot for about 1 hour until it puffs and fills the pan.
Preheat Oven: Preheat your oven to 375ºF (190ºC) and remove plastic wrap from the dough.
Bake Babka: Bake the babka on the middle rack for 25-30 minutes, checking doneness by inserting a sharp knife which should meet little resistance. If dough feels doughy, bake another 3-5 minutes and recheck.
Prepare Simple Syrup: While babka bakes, combine water and sugar in a small saucepan. Heat and stir until sugar dissolves. Remove from heat and let cool completely, then stir in almond extract.
Glaze Babka: As soon as the babka comes out of the oven, brush or spoon the cooled simple syrup over the entire loaf, soaking edges and crevices fully to add shine and flavor.

Notes

Ensure milk is warmed to about 110ºF to properly activate yeast without killing it.
Use room temperature eggs for better dough incorporation.
Gradually adding butter during mixing helps develop a smooth, tender dough.
Do not add too much extra flour; the dough should remain soft and supple.
Green food coloring is optional but enhances pistachio filling appearance.
If your kitchen is cold, proof the dough in the oven with only the light on to maintain warmth.
Simple syrup glaze helps keep the babka moist and adds a subtle sweetness.
Store babka in an airtight container at room temperature and consume within 3 days for best freshness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Eastern European

Keywords: pistachio babka, yeast bread, nutty babka, almond syrup, sweet bread, pistachio butter, twisted bread loaf