"Irresistible pistachio brioche dough swirled with a chocolate tahini filling"
Pistachio Chocolate Babka
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- Recipe Card
Prep time 45mins
Cook time 1hr 5mins
Serves or Makes: 8
Recipe Card
For the Dough
ingredients
- 1 cup whole milk
- 1 stick unsalted butter
- 1/2 cup sugar
- 1 tablespoon dry yeast
- 3 3/4 cups AP flour
- 1/4 cup finely ground pistachios
- 1 teaspoon salt
- 2 room temperature eggs
- 1 teaspoon ground cardamom
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
For the Filling
ingredients
- 1 stick unsalted butter
- 1/4 cup brown sugar
- 1/4 cup sugar
- 8 ounces dark chocolate, divided and chopped
- 1/2 cup tahini
- 1/3 cup dark cocoa powder
- 1/4 teaspoon Kosher salt
For the Egg Wash
ingredients
- 1 egg
- 1 tablespoon water
Method
Step 1
Pour milk into a large measuring cup and heat in the microwave just until warm. Sprinkle the yeast over the milk, and let stand until foamy, about 5 minutes.
Step 2
Sift the flour, cardamom and salt in a medium mixing bowl. Stir in the ground pistachios and set aside.
Step 3
In a bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, brown sugar, zest and vanilla together until smooth. Add in yeast mixture and mix until combined. Follow with the flour mixture.
Step 4
Switch to a dough hook and add the room temperature butter. Mix on a medium speed until the butter is completely incorporated and a smooth dough is formed. This will take about 8 minutes.
Step 5
Place dough into a lightly oil mixing bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 1 1/2–2 hours, then chill for 30 minutes so you can roll it out.
Step 6
For the filling, place all the filling ingredients except 2 ounces of chopped chocolate into a medium mixing bowl. Place bowl over a simmering pot of water and allow the mixture to melt. Whisk until smooth.
Step 7
Preheat oven to 350°F. Spray an 9 inch cake pan that has a 3 inch rim and line it with a circle of parchment. Or you can use 2 (8-inch) loaf pans. Spray the loaf pans and line with parchment with an overhang over the sides.
Step 8
Roll out the dough onto a lightly floured surface into a a large rectangle about 32 inches across and 40 inches long. Spread the filling with an offset spatula in an even layer leaving a half inch border along the sides of the dough. Sprinkle the chopped chocolate over the top. Starting at bottom edge roll up the dough like you would if making cinnamon rolls. Seal the edges and place seam side down.
Step 9
Using a sharp knife, cut the dough in half and place the 2 pieces together side by side. Working from the middle out twist the 2 pieces around each other. Roll the dough into a large spiral and tuck the ends under. Place in the prepared pan. If making loaves, after twisting the dough together cut the dough in half and place in the loaf pans. Cover with a kitchen towel and let rise in a warm place until doubled in size, 1 1/2-2 hours.
Step 10
Make the egg wash by whisking the egg and water together. Brush over the top of the babka and bake for 60-65 minutes, or until golden brown or a toothpick comes out clean when inserted in the middle. The loaves will take about 40 minutes. Cool in the pans for 15 minutes then remove to a cooling rack. Let cool completely before serving.