Description
This Honey Pistachio Babka Bread is a stunning, braided sweet bread filled with a rich pistachio paste and finished with a glossy honey syrup glaze. Perfect for impressing guests at brunch or special occasions, the bread boasts a soft, tender crumb with a nutty, cinnamon-spiced filling and a delightful crunch from chopped pistachios on top.
Ingredients
Scale
Dough
- 1 cup Whole milk (Heated to 120°F-130°F)
- 1/4 cup White granulated sugar
- 2 teaspoons Dry active yeast (Fresh)
- 1 large Large egg
- 1 large Large egg yolk
- 1/4 cup Unsalted butter, melted (cooled)
- 1 teaspoon Vanilla extract
- 1 teaspoon Sea salt
- 4 cups All-purpose flour
Pistachio Filling
- 1 cup Salted, roasted pistachios (finely ground)
- 1/2 cup Granulated sugar
- 1/4 cup Unsalted butter, softened
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
Honey Syrup & Topping
- 1/2 cup Water
- 1/2 cup Honey
- 1 tablespoon Lemon juice
- 1/4 cup Chopped pistachios
- 1 large Egg (for egg wash)
Instructions
- Activate yeast: Heat the milk to between 120°F and 130°F. Pour it into a large mixing bowl and whisk in the sugar. Sprinkle the yeast over the milk and allow it to stand for 5 minutes until it turns foamy, indicating the yeast is active.
- Mix wet ingredients: Add the melted (and cooled) butter, whole egg, egg yolk, sea salt, and vanilla extract to the yeast mixture. Whisk until the mixture is smooth and homogenous.
- Add flour: Gradually add the flour, about ½ cup at a time, whisking after each addition until the dough thickens enough to switch to a spatula.
- Knead dough: Turn the dough out onto a well-floured surface and knead for 5 to 7 minutes until it becomes soft, smooth, and elastic.
- First proof: Place the dough back into a clean bowl, cover with a towel, and let it rise in a warm place for 1 to 1 ½ hours until it doubles in size.
- Prepare filling: Pulse the salted, roasted pistachios in a food processor until finely ground. Add the softened butter, sugar, cinnamon, and vanilla extract and pulse until a thick paste forms.
- Roll dough: Roll out the proofed dough on a lightly floured surface into a large rectangle about 15×20 inches.
- Assemble babka: Spread the pistachio paste evenly over the dough, leaving a small margin on the edges. Roll the dough lengthwise into a log and then slice the log down the middle, leaving about an inch uncut at the top.
- Braid dough: Twist the two strips around each other to form a braid and shape it into a circle, tucking the ends underneath.
- Apply egg wash and top: Brush the braid with an egg wash made from beaten egg and sprinkle with chopped pistachios to add crunch.
- Second proof: Let the shaped bread rise again for about 1 hour. Preheat the oven to 350°F halfway through the proofing time.
- Bake: Bake the bread at 350°F for about 40 minutes until golden brown and the internal temperature reaches at least 200°F. Cover with foil after 25 minutes to avoid over-browning.
- Make honey syrup: In a saucepan, combine water, honey, and lemon juice. Simmer for about 3 minutes to combine flavors.
- Glaze bread: Brush the hot babka generously with the honey syrup several times while still warm to create a shiny, flavorful finish.
Notes
- Make sure your milk is not overheated; yeast activates best between 120°F and 130°F.
- If you do not have a food processor, finely chop the pistachios and mix well with softened butter to form the filling.
- Use a kitchen thermometer to check the dough’s internal temperature to ensure it’s fully baked.
- Covering the bread with foil midway through baking prevents the crust from burning while allowing the inside to fully cook.
- Brush the honey syrup on the bread immediately after baking while it’s still hot for the best shine and flavor absorption.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Jewish
