Pistachio-Chocolate Babka
Babka, a layered sweet bread with Eastern European Jewish roots, is as impressive to look at as it is delicious to eat. This Pistachio-Chocolate Babka is perfect for fall.
Pistachio-Chocolate Babka
Photo Credit : Mark FlemingBabka, a layered sweet bread with Eastern European Jewish roots, is “one of those things I’ve always been enamored of,” Gesine Bullock-Prado says. “It’s just so glorious.” The steps aren’t difficult, just numerous. A terrific project for a rainy weekend day, it produces two loaves, so you can eat one and freeze the other.
Since an enriched dough like this takes longer to rise, you need to use an instant yeast, rather than the “active dry” variety. And while some gourmet markets carry pistachio flour, the most reliable sources are online (or you can substitute almond flour, available at most supermarkets).
Yield:
2 loavesFor the dough
Ingredients
4 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon table salt
1 tablespoon instant yeast
1 cup whole milk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened, cut into 8 pieces
Instructions
Make the dough: In a large bowl, whisk together the flour, sugar, salt, and yeast. In the bowl of a stand mixer, stir together the milk, eggs, and vanilla to combine. Add the dry ingredients. Mix on low with the dough hook until the dough comes together, then add the butter, a piece at a time, and mix until the dough is smooth but still a bit sticky, about 7 minutes.
Transfer the dough to a large bowl sprayed with nonstick cooking spray; spray the top of the dough as well. Cover with plastic wrap and allow to rise and double in size, about 1 hour.
On a parchment-lined sheet pan, gently press the dough out into a rough rectangle about 12 inches long (it should be smaller than the dimensions of the sheet pan). Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Use parchment to line two loaf pans so that the paper drapes over the sides of the pan (this makes it easier to lift the loaf out of the pan). Set aside.
For the pistachio cream
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 cup pistachio or almond flour
3 tablespoons all-purpose flour
2 large eggs
1/4 cup heavy cream
Generous pinch salt
1 drop green gel food coloring (optional)
Instructions
Make the pistachio cream: In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and mix just until smooth. Add the pistachio flour and all-purpose flour and stir to combine. Scrape down the bottom and sides of the bowl with a spatula and add the eggs, one at a time, mixing well after each. Add the cream, salt, and food coloring (if using) and mix until smooth but not whipped.
For the filling
Ingredients
1 recipe homemade pistachio cream
1 cup finely chopped bittersweet chocolate
1/2 cup roughly chopped raw pistachios
Instructions
Assemble the babka: Remove the dough from the refrigerator and roll it out to a clean 13-by-18-inch rectangle. Spread the pistachio cream in an even layer over the dough and sprinkle with chocolate and nuts, pressing lightly to adhere.
Starting from the long side, roll the dough up tightly, as if making a jelly roll, then turn the roll seam-side down on the sheet pan. Cover with parchment and refrigerate for 20 minutes (this makes the dough easier to handle).
When the roll has chilled, first cut it in half crosswise, so you have two equal rolls. Then cut each roll lengthwise down the center, exposing the layers of filling. For each roll, twist the two halves around each other, keeping the cut sides facing up as much as possible. Tuck the loaves into the prepared pans, cover with plastic wrap, and let rise until doubled in size, 45 minutes to an hour.
About 15 minutes before baking, preheat oven to 350° and set a rack to the middle position. Bake until nicely browned and cooked through, 45 to 50 minutes. Transfer the pans to a wire rack to cool, then remove the loaves by lifting the parchment paper. Serve at room temperature. Loaves can be frozen, wrapped well in plastic wrap, for up to a month.
