White Chocolate and Pistachio Babka
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
A sweet, rich babka filled with a white chocolate and pistachio filling.
Ingredients
  • 6 ⅓ cups/885g all purpose/plain flour
  • ¾ cup/160g sugar
  • 1 tablespoon/14g active dry yeast
  • 1 tablespoon orange zest
  • 4 large eggs
  • ¾ cup/175ml whole milk
  • 1 teaspoon vanilla
  • 16 tablespoons/240g unsalted butter, softened
  • 1 tablespoon/18g salt
  • White chocolate-pistachio filling
  • Simple Syrup
  • WHITE CHOCOLATE PISTACHIO FILLING
  • 1 cup/175g white chocolate chips
  • 12 tablespoons/175g butter
  • 1 cup/110g confectioner's/icing sugar
  • ½ cup/60g pistachios, finely chopped
  • ½ teaspoon salt
  • 1 teaspoon ground cardamom
  • SIMPLE SYRUP:
  • ½ cup/105g sugar
  • ½ cup/120ml water
Instructions
  1. DOUGH:
  2. Spray 2 (8x4 inch) loaf pans with cooking spray, and line with parchment paper.
  3. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and zest.
  4. Starting on low speed, add the eggs, milk and vanilla.
  5. Beat until the mixture comes together, 2-3 minutes.
  6. If the mixture remains dry and crumbly, add more milk, 1 tablespoon at a time.
  7. With mixer on low speed, add the softened butter, 1 tablespoon at a time.
  8. Add the salt, beating just until combined, about 3 minutes.
  9. Increase the speed to medium, and beat until a smooth and elastic dough forms that pulls away from the sides of the bowl.
  10. If the dough is too sticky, and doesn't need pull away from the sides, add 1 tablespoon of flour at a time until a smooth dough forms.
  11. Put the dough in a greased bowl, coating the dough with the grease.
  12. Cover and place in a warm area to rise until doubled in size.
  13. This may take about 1½ -2 hours.
  14. After the dough has risen, place in the refrigerator for 30 minutes.
  15. The dough can be made one day ahead and the entire rise can take place in the fridge.
  16. WHITE CHOCOLATE PISTACHIO FILLING:
  17. While the Baka dough is rising make the filling.
  18. In a medium saucepan, melt the chocolate and butter over medium heat.
  19. Stir frequently to prevent scorching.
  20. When the chocolate is melted and smooth, remove from the heat and whisk in the powdered sugar, pistachios, cardamom and salt.
  21. Let cool to room temperature before using.
  22. SIMPLE SYRUP:
  23. While the Babkas are baking, make the Simple Syrup.
  24. In a small saucepan, bring sugar and water to a boil over medium high heat, stirring occasionally until the sugar is dissolved.
  25. Remove from the heat and let cool slightly.
  26. ASSEMBLE THE LOAVES:
  27. Divide the dough in half.
  28. On a well floured surface, roll half of the dough into a 12 inch rectangle.
  29. Brush edges with the egg wash.
  30. Spread the filling leaving a 1 inch border on the long sides of the dough.
  31. Starting at one long side, roll up the dough jelly roll style and press edge to seal.
  32. With a sharp knife, cut the roll in half lengthwise.
  33. Carefully, twist the dough pieces around each other and place in the prepared pan, cut sides up.
  34. Repeat with the other half of the dough.
  35. Cover and let stand in a warm place until doubled in size, 1-1½ hours.
  36. Preheat oven to 350F/180C.
  37. Bake the loaves for 30 minutes.
  38. After 30 minutes, cover the loaves with foil and bake until a toothpick comes out clean.
  39. Another 30-40 minutes.
  40. Pour the Simple Syrup over the warm loaves while still in the pans.
  41. Let cool in the pans for 5 minutes and then move to a rack to cool all the way.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/white-chocolate-pistachio-babka/