Weekends are for a special rich breakfast. If you are wondering what to bake for this weekend’s breakfast, here is the recipe of utterly delicious Buttery Pistachio Babka. Most of the bakers think that rolling babka buns is very difficult. But, it’s not difficult at all.
Getting into the history of Babka, it was invented in Poland with cinnamon and chocolate filling baked in high-loaf pan. This European dish is the favorite of Jewish people. This recipe came out of nowhere. The Jewish housewives used to bake bread regularly. The extra dough was wasted. So, they came up with a plan of filling the remaining dough with cinnamon and roll it up. They started baking this along with the bread and in no time it became famous.
As the time passed, the filling for Babka has seen improvements and now we can find jam babka, chocolate babka, pistachio babka and many more. The pistachio filling in this Buttery Pistachio Babka will satiate your taste buds and leave you craving for more. The fragrance smells equally delicious. My home was filled with the aroma of this Buttery Pistachio Babka!!
For this recipe of Buttery Pistachio Babka, I have used Ossoro’s Turkish Baklava Essence in this Pistachio Babka. The flavor goes perfect with this recipe. I loved how this turned out with the usage of Ossoro’s flavor. I highly recommend you to use this flavor for your Babka recipes as well. Have you been using Ossoro’s flavors for your baking recipes? How is your experience so far? I would love to hear about it. Feel free to share it with me. Without any delay, let’s get into the procedure of baking these beauties.
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Buttery Pistachio Babka
- 260 g (2 cup) All purpose flour / Maida
- 1/2 tsp Salt
- 100 g Unsalted Butter cubed
- 1/2 cup Warm Milk
- 2 1/4 tsp Instant Dry Yeast
- 1/4 cup + a pinch Sugar
- 1 Egg
- 1 Egg Yolk
- 1/2 tsp Ossoro's Turkish Baklava Flavor
- 2 tbsp Chopped Pistachio optional
- 2 tbsp Butter
- 1 cup Unsalted Pistachio
- 1 Beaten Egg
For Sugar syrup:
- 3 tbsp Sugar
- 1/3 cup Water
- 1 drop Ossoro's Pista Classic Flavor
To make the filling:
- Grind 1 cup pistachio in a blender till fine powder.
- Add 2 tbsp butter and bend it to pistachio butter. Make ahead and store in fridge.
To make Bread:
- In a bowl, add Warm milk, a pinch sugar and yeast.
- Mix and let it sit for 5 minutes till its frothy. If its not frothy, either yeast is dead or milk is not warm enough or too hot. So start with fresh yeast.
- In another bowl, whisk egg, egg yolk, sugar and yeast mix.
- Add in flour and salt slowly in to wet ingredients.
- Using an electric beater or stand mixer with a hook attachment, bring the dough together.
- Now slowly add cubed butter, 1 by 1 at a time and mix well.
- Do this process slowly for 10 minutes, until the dough becomes smooth and elastic.
- In a clean bowl, brush with butter and place the dough. Brush the dough with butter.
- Cover it using a cling wrap and place in a warm place for 1-2 hours. (I heated my oven to 100 C and then placed the dough inside to raise)
- After 2 hours, punch the dough and knead for a minute.
- Raise again overnight or at least 4 hours in fridge.
- Next day, punch it and roll on the work surface to 1" thick.
- Spread the pistachio butter and if using chopped pistachio, spread it now.
- Make the shape as shown in picture or you can follow any other shape.
- Brush a loaf pan with butter. Place the shaped dough in the pan. Cover with a damn cloth.
- Let it raise in warm place for 1 1/2 hours.
- Preheat the oven to 180 C for 10 minutes. Brush the loaf with beaten egg.
- Bake the babka for 40-50 minutes until tooth pick inserted comes out clean.
- To avoid over browning, close the pan with aluminium foil, when its half done.
To make Sugar Syrup:
- Boil sugar and water for 5 minutes.
- Remove from heat and add in Ossoro's Pista Classic Flavor.
- Let it cool completely.
- Once Babka is out of the oven, pour the syrup as needed. Let it soak for a day.
Telling you again that this recipe of Buttery Pistachio Babka might look as if it is difficult. But, you are going to enjoy the process of rolling and twisting. After all, fresh bread is worth all the effort. Happy baking!