White Chocolate and Pistachio Babka
Author: Adapted from Bake From Scratch
Recipe type: Bread
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 2 loaves
- 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
- DOUGH:
- Spray 2 (8x4 inch) loaf pans with cooking spray, and line with parchment paper.
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and zest.
- Starting on low speed, add the eggs, milk and vanilla.
- Beat until the mixture comes together, 2-3 minutes.
- If the mixture remains dry and crumbly, add more milk, 1 tablespoon at a time.
- With mixer on low speed, add the softened butter, 1 tablespoon at a time.
- Add the salt, beating just until combined, about 3 minutes.
- Increase the speed to medium, and beat until a smooth and elastic dough forms that pulls away from the sides of the bowl.
- 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.
- Put the dough in a greased bowl, coating the dough with the grease.
- Cover and place in a warm area to rise until doubled in size.
- This may take about 1½ -2 hours.
- After the dough has risen, place in the refrigerator for 30 minutes.
- The dough can be made one day ahead and the entire rise can take place in the fridge.
- WHITE CHOCOLATE PISTACHIO FILLING:
- While the Baka dough is rising make the filling.
- In a medium saucepan, melt the chocolate and butter over medium heat.
- Stir frequently to prevent scorching.
- When the chocolate is melted and smooth, remove from the heat and whisk in the powdered sugar, pistachios, cardamom and salt.
- Let cool to room temperature before using.
- SIMPLE SYRUP:
- While the Babkas are baking, make the Simple Syrup.
- In a small saucepan, bring sugar and water to a boil over medium high heat, stirring occasionally until the sugar is dissolved.
- Remove from the heat and let cool slightly.
- ASSEMBLE THE LOAVES:
- Divide the dough in half.
- On a well floured surface, roll half of the dough into a 12 inch rectangle.
- Brush edges with the egg wash.
- Spread the filling leaving a 1 inch border on the long sides of the dough.
- Starting at one long side, roll up the dough jelly roll style and press edge to seal.
- With a sharp knife, cut the roll in half lengthwise.
- Carefully, twist the dough pieces around each other and place in the prepared pan, cut sides up.
- Repeat with the other half of the dough.
- Cover and let stand in a warm place until doubled in size, 1-1½ hours.
- Preheat oven to 350F/180C.
- Bake the loaves for 30 minutes.
- After 30 minutes, cover the loaves with foil and bake until a toothpick comes out clean.
- Another 30-40 minutes.
- Pour the Simple Syrup over the warm loaves while still in the pans.
- 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 https://www.coffeeandcrumpets.com/white-chocolate-pistachio-babka/
3.5.3208