Honey Pistachio Babka Bread Recipe (video)

• portions: 1 serving
• temps actif: 45 minutes
• temps total: 1 hour 30 minutes

Ingrédients

3/4 cup whole milk

1/3 cup white granulated sugar

2 1/2 tsp dry active yeast

1 large egg (plus 1 egg yolk)

1/3 cup unsalted butter (melted)

1 tsp vanilla extract

1 tsp sea salt

3 1/4 cups all-purpose flour

1 large egg (for egg wash)

1/4 cup chopped pistachios (for garnish)

1 cup salted, roasted pistachios

1/2 cup white granulated sugar

1/2 cup unsalted butter (softened at room temp)

2 tsp ground cinnamon

1 tsp vanilla extract

1/2 cup water

1/2 cup honey

2 tbsp lemon juice (freshly squeezed)

Instructions

Preparing the Yeast Dough:

Prepare the dough first. Start by heating the milk to between 120°F and 130°F. Pour the warm milk into a large mixing bowl and whisk in the sugar. Sprinkle the yeast over the milk and let it stand for 5 minutes, until the yeast is foamy.

Next, add in the melted butter (cooled), egg and egg yolk, salt, and vanilla extract. Whisk for a minute until the mixture is smooth.

Gradually add in the flour, about ½ cup at a time. Whisk after each addition and switch to a spatula once the batter begins to thicken.

Once a dough ball forms, turn it out onto a well-floured work surface. Knead the dough for 5 to 7 minutes, adding more flour as needed, until a soft, smooth, and elastic dough forms.

Place the dough back into the mixing bowl, cover it with a towel, and set into a warm corner of the kitchen to proof for about 1 to 1 ½ hours, until the dough is doubled in size.

Making the Pistachio Filling:

Next, prepare the filling. Place the pistachios into a food processor and pulse until the nuts are very finely ground.

Next, add the softened butter, sugar, cinnamon, and vanilla extract. Pulse the ingredients together for a few minutes, until a thick paste forms.

Set the pistachio paste aside until ready to use.

Shaping the Babka Bread:

Gently punch down the proofed dough and turn it out onto a lightly floured work surface. Flour your rolling pin, then roll the dough out into a large rectangle, about 15x20-inches in size.

Using an off-set spatula, spread the prepared pistachio paste evenly to the edges. Gently roll the dough up into a long log, lengthwise.

Use a sharp knife to split the log down the middle, leaving about 1-inch at the very top. Twist the two strips of dough around each other, creating a twisted braid. Check out my video tutorial to see how this is done.

Transfer the bread braid onto a baking sheet lined with parchment paper or a silicon baking mat. Shape the dough into a circle, tucking the two ends underneath each other.

Whisk the egg for the egg wash in a small bowl, then use a pastry brush to brush the egg over the bread. Sprinkle a few tablespoons of diced pistachios over the top.

Baking Instructions:

Proof the shaped bread for a second time until doubled in size, about 1 hour. Begin preheating the oven to 350°F after about 30 minutes. Keep the bread next to the preheating oven for extra warmth.

Bake the babka bread at 350°F for about 40 minutes, until it’s a rich, golden-brown color on top and the internal temperature reaches at least 200°F.

Lay a sheet of foil over the top of the bread after baking for 25 minutes to prevent the bread from burning.

Making the Honey Syrup

Pour the water and honey into a small saucepan. Squeeze in the fresh lemon juice and whisk everything together.

Bring the syrup up to a simmer over medium heat and simmer for about 3 minutes, until the honey is completely melted and combined with the water.

Once the babka bread is baked and still hot right out of the oven, use a pastry brush to apply the honey syrup very generously over the top.

Brush the syrup over the bread several times, allowing the syrup to sink into the bread.

Serving & Storing the Bread:

This pistachio bread can be enjoyed right away while the bread is still warm. Use a serrated knife to slice the warm bread.

Store any leftovers at room temperature, wrapped very well in plastic wrap.

Nutrition

• Taille de Portion: 1 (1/12th slice of bread
• Calories: 431 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 10 g
• Acides Gras Trans: 1 g
• Cholestérol: 67 mg
• Sodium: 216 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 27 g
• Protéines: 8 g