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Pistachio Babka with Almond and Green Food Coloring Recipe

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4.1 from 12 reviews

  • Author: Sara
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings

Description

This Pistachio Babka is a beautifully braided, sweet yeast bread filled with a luscious pistachio butter filling. The dough is soft and supple, enriched with butter and eggs, rolled out and generously spread with a vibrant pistachio filling. After braiding and baking, it is brushed with a fragrant almond simple syrup, adding moisture and a glossy finish. Perfect for breakfast, brunch, or an elegant dessert, this babka offers a delightful combination of nutty, sweet, and tender flavors.

Ingredients

Dough Ingredients

  • ¼ cup granulated sugar (50g)
  • 1 teaspoon active dry yeast
  • ¼ cup whole milk, warmed to 110℉ (60ml)
  • 1 large egg + 1 large egg yolk (room temperature)
  • 2¼ cups all-purpose flour (270g), plus extra ¼ cup (30g)
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter, cut into tablespoon pieces (85g)

Pistachio Filling

  • ½ cup pistachio butter (150g)
  • ¼ cup + 2 tablespoons powdered sugar (45g)
  • 2 tablespoons unsalted butter, melted (28g)
  • ¼ teaspoon almond extract
  • green food coloring, to desired color

Simple Syrup

  • ¼ cup water (60ml)
  • ¼ cup granulated sugar (50g)
  • ¼ teaspoon almond extract

Instructions

  1. Activate Yeast: Combine 1 tablespoon of the granulated sugar, active dry yeast, and warm milk in the bowl of a stand mixer. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Dough: Add the remaining sugar, whole egg and egg yolk, 2¼ cups of flour, and kosher salt to the yeast mixture. Using the dough hook attachment, mix on medium speed until a rough dough ball forms.
  3. Add Butter Gradually: Reduce mixer speed by one notch. Add the softened butter one tablespoon at a time, waiting until each piece is mostly incorporated before adding the next.
  4. Knead Dough: Increase mixer speed to medium-high and knead the dough until it is smooth and elastic, scraping down the sides and bottom of the bowl as needed. If dough is too sticky, add additional flour one tablespoon at a time until it pulls mostly away from the bowl.
  5. First Proof: Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and keep in a warm spot to rest and rise for about 30 minutes.
  6. Prepare Pistachio Filling: In a bowl, combine pistachio butter, powdered sugar, melted butter, almond extract, and a few drops of green food coloring. Mix well until smooth and evenly colored. Adjust food coloring until desired shade is reached.
  7. Prepare Loaf Pan: Line a standard loaf pan with parchment paper that overhangs the sides for easy removal and set aside.
  8. Roll Dough: Lightly flour a work surface and rolling pin. Shape the dough into a rectangle, then roll out into a 10×14 inch rectangle, using a bench scraper to maintain shape.
  9. Spread Filling: Evenly spread the pistachio filling over the entire surface of the rolled-out dough using an offset spatula, going all the way to the edges.
  10. Form Log: Starting at a long edge, tightly roll the dough into a log. Pinch the seam to seal, then turn the log seam-side down on the counter. Gently push dough inward from both sides to re-compact it.
  11. Cut and Twist: Using a sharp knife, cut the log lengthwise in half. Lay the two pieces side by side with the cut, filling side facing up. Pinch the top edges together, then twist the two strands around each other multiple times. Pinch the bottom ends to seal.
  12. Place in Pan and Second Proof: Transfer the twisted dough into the prepared loaf pan. If it doesn’t fit, tuck in one edge to create an ‘S’ shape. Cover with plastic wrap and let rise in a warm spot for about 1 hour, until puffed and filling the pan slightly.
  13. Preheat Oven: Preheat your oven to 375°F (190°C). Uncover the loaf just before baking.
  14. Bake: Place the babka in the middle rack of the oven and bake for 25-30 minutes. The babka is done when a sharp knife inserted into the center comes out with little resistance and the top is golden. If still doughy, bake an additional 3-5 minutes.
  15. Make Simple Syrup: While the babka bakes, combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves completely. Remove from heat and let cool. Once cool, stir in almond extract.
  16. Glaze Babka: As soon as the babka is removed from the oven, generously brush or spoon the cooled simple syrup all over the top, covering every crevice to add moisture and shine.
  17. Cool and Serve: Allow the babka to cool completely in the pan on a wire rack. Once cooled, use the parchment overhangs to lift it out, slice, and enjoy.

Notes

  • Ensure the milk is warmed to about 110°F before activating yeast to prevent killing the yeast with heat.
  • The dough should be soft but not overly sticky; add flour gradually if needed during kneading.
  • Using a stand mixer with a dough hook simplifies kneading but dough can be kneaded by hand.
  • Allow the dough to rise in a warm environment to speed up fermentation; a closed oven with the light on works well.
  • The pistachio filling is rich and can be adjusted in sweetness by modifying powdered sugar quantities.
  • The simple syrup adds moisture and prevents the babka from drying out; don’t skip this step.
  • If green food coloring is unavailable, the babka will still be delicious without it.
  • Use parchment paper with overhangs to easily remove the babka from the pan without damaging the loaf.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://sarabaking.com/pistachio-babka-with-almond-and-green-food-coloring-recipe/