Description
This Honey Pistachio Babka Bread is a delicious fusion of sweet pistachios and honey-infused dough, perfect for impressing guests at any gathering.
Ingredients
Scale
- 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
- 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
- 1/2 cup Water
- 1/2 cup Honey
- 1 tablespoon Lemon juice
- 1/4 cup Chopped pistachios
Instructions
- 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.
- Mix in the melted butter (cooled), egg, egg yolk, salt, and vanilla extract. Whisk everything together until it’s nice and smooth.
- Add the flour gradually, about ½ cup at a time, whisking after each addition until the dough starts to thicken. When it’s thick enough, switch to a spatula.
- Knead the dough on a well-floured surface for 5 to 7 minutes until it feels soft, smooth, and elastic to the touch.
- Proof the dough by placing it back in the mixing bowl, covering it with a towel, and letting it sit in a warm area for about 1 to 1 ½ hours until it doubles in size.
- Prepare for the pistachio filling by pulsing the salted, roasted pistachios in a food processor until finely ground. Add the softened butter, sugar, cinnamon, and vanilla extract, pulsing until a thick paste forms.
- Roll out the proofed dough onto a lightly floured surface, stretching it into a large rectangle about 15×20 inches.
- Spread the pistachio paste evenly over the dough, leaving a little margin along the edges. Roll the dough up lengthwise into a log, then split the log down the middle, leaving about an inch at the top uncut.
- Twist the two strips of dough around each other to create a beautiful braid. Shape the braid into a circle, tucking the ends beneath.
- Brush the egg wash over the bread and sprinkle with chopped pistachios for that extra crunch.
- Proof the shaped bread again for about 1 hour. Preheat your oven to 350°F after 30 minutes.
- Bake at 350°F for about 40 minutes, until the bread turns golden-brown and the internal temperature reaches at least 200°F. Cover with foil after 25 minutes to prevent over-browning.
- Make the honey syrup by combining water, honey, and lemon juice in a saucepan. Bring it to a simmer for about 3 minutes to meld the flavors.
- Brush the hot baked bread generously with the honey syrup several times while it’s still hot for a glossy finish.
Notes
- Prep Time: 90 minutes
- Cook Time: 40 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: Honey Pistachio Babka Bread