Description
Enjoy the luxurious and aromatic Honey Pistachio Babka Bread, a sweet braided bread featuring a soft, enriched dough filled with a creamy pistachio-cinnamon paste. Finished with a golden egg wash, chopped pistachios, and a glossy honey-lemon syrup glaze, this babka is perfect for a special breakfast or delightful dessert.
Ingredients
Scale
Dough Ingredients
- 1 cup Whole milk (Warm to between 120°F and 130°F)
- 1/4 cup White granulated sugar (Activates yeast)
- 2 tsp Dry active yeast
- 1 large Large egg (Enriches the dough)
- 1 large Large egg yolk (Adds moisture)
- 1/2 cup Unsalted butter, melted (Not too hot)
- 1 tsp Vanilla extract (Adds aroma)
- 1 tsp Sea salt
- 4 cups All-purpose flour (Measured accurately)
Filling Ingredients
- 1 cup Salted, roasted pistachios (Use raw for a natural flavor)
- 1/4 cup White granulated sugar
- 1/4 cup Unsalted butter, softened (Makes filling creamy)
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
Glaze Ingredients
- 1/4 cup Water (To dissolve honey)
- 1/2 cup Honey
- 1 tbsp Lemon juice, freshly squeezed
Finishing Ingredients
- 1 large Large egg (for egg wash)
- 1/4 cup Chopped pistachios (for garnish)
Instructions
- Dough Preparation: Warm the whole milk to between 120°F and 130°F. In a large mixing bowl, whisk in the sugar, then sprinkle the dry active yeast over the milk. Let it rest for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: Add the melted unsalted butter (cool, not hot), large egg, egg yolk, sea salt, and vanilla extract to the milk and yeast mixture. Whisk until smooth and fully combined.
- Add Flour and Knead: Gradually incorporate the all-purpose flour into the wet ingredients, about 1/2 cup at a time, mixing thoroughly after each addition. As the dough thickens, switch to using a spatula for better mixing. Turn the dough onto a floured surface and knead for 5 to 7 minutes until the dough feels soft and elastic.
- First Proof: Place the kneaded dough into a clean mixing bowl, cover it with a towel, and allow it to proof in a warm environment for 1 to 1 ½ hours, or until it has doubled in size.
- Prepare Pistachio Filling: In a food processor, pulse the salted roasted pistachios until finely ground. Add the softened butter, white sugar, ground cinnamon, and vanilla extract, then pulse again until a thick, creamy paste forms. Set aside.
- Roll and Fill Dough: Once risen, punch down the dough and transfer it to a floured surface. Roll it out into a large 15×20 inch rectangle. Evenly spread the pistachio paste over the dough, leaving a small border around the edges.
- Shape the Babka: Roll the dough tightly from the long side, forming a log. Using a sharp knife, carefully cut the log lengthwise down the middle, creating two strips. Twist these strips together to braid the filling inside, then shape the braid into a circle by tucking the ends underneath on a parchment-lined baking sheet.
- Egg Wash and Garnish: Whisk the remaining egg for an egg wash. Brush it generously over the surface of the braided dough and sprinkle with chopped pistachios for a crunchy, golden topping.
- Second Proof and Preheat Oven: Let the shaped bread proof for another hour. After about 30 minutes, preheat your oven to 350°F (175°C).
- Bake the Babka: Bake the bread at 350°F for approximately 40 minutes until golden brown and the internal temperature reaches at least 200°F. If the top darkens too quickly, cover it loosely with foil after 25 minutes to prevent burning.
- Prepare Honey Glaze: While the babka bakes, combine water, honey, and freshly squeezed lemon juice in a small saucepan. Simmer over medium heat for about 3 minutes until fully combined and slightly thickened.
- Glaze the Bread: Immediately after removing the babka from the oven, brush the hot honey syrup generously over the bread multiple times, allowing it to soak in to create a shiny, sweet glaze.
- Slice and Serve: Let the babka cool slightly, then slice with a serrated knife. Enjoy warm or at room temperature. Store leftovers wrapped in plastic wrap at room temperature to maintain freshness.
Notes
- Use roasted salted pistachios for a richer flavor, or raw pistachios for a more natural taste.
- Ensure the milk temperature is between 120°F-130°F to properly activate the yeast without killing it.
- Cover dough while proofing to prevent drying out.
- If the bread darkens too quickly during baking, shield it with foil to avoid burning.
- Allow the honey glaze to soak in fully for optimal sweetness and shine.
- This babka is best enjoyed within 2-3 days when stored properly.
