Cinnamon Pistachio Babka Bread

Cinnamon Pistachio Babka is a rich, soft, and beautifully twisted bread filled with layers of warm cinnamon-sugar and crunchy pistachios. With its golden-brown crust and tender interior, this sweet bread is perfect for breakfast, dessert, or as a special treat with coffee or tea. The final touch of sugar syrup adds an irresistible shine and a hint of extra sweetness.

Why You’ll Love This Recipe

• Rich and Flavorful – A soft, buttery dough with a sweet cinnamon-pistachio filling.
• Beautifully Twisted Loaf – The signature babka twist creates an eye-catching swirl.
• Perfect for Any Occasion – Enjoy it as a breakfast treat, afternoon snack, or dessert.
• Make-Ahead Friendly – Prepare the dough in advance and bake fresh when needed.
• Aromatic and Indulgent – The combination of cinnamon, brown sugar, and pistachios makes this bread irresistible.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 2 eggs
• 1/4 cup unsalted butter, softened

For the Filling:

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 cup finely chopped pistachios

For the Syrup:

• 1/4 cup sugar
• 1/4 cup water

Directions

1. Activate the yeast – In a small bowl, mix the warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5 minutes until foamy.
2. Prepare the dough – In a large mixing bowl, combine the flour, remaining sugar, eggs, salt, and butter. Add the yeast mixture and knead until the dough is smooth and elastic. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
3. Make the filling – In a bowl, mix the melted butter, brown sugar, cinnamon, and chopped pistachios.
4. Roll and shape – Roll the dough into a large rectangle (about 12×16 inches). Spread the filling evenly over the dough.
5. Twist the babka – Roll the dough tightly into a log, then slice it lengthwise down the middle. Twist the two halves together with the filling facing outward. Place the twisted dough into a greased loaf pan.
6. Second rise – Cover the loaf and let it rise for another 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
7. Bake – Bake for 35-40 minutes until golden brown and cooked through.
8. Prepare the syrup – While the babka bakes, simmer sugar and water in a saucepan until dissolved. Brush the warm syrup over the hot babka.
9. Cool and serve – Let the babka cool slightly before slicing and enjoying.

Servings and Timing

• Servings – 8 slices
• Prep Time – 2 hours (including rising time)
• Cooking Time – 40 minutes
• Total Time – 2 hours 40 minutes
• Calories – 320 kcal per serving

Variations

• Chocolate Pistachio Babka – Add a layer of melted dark chocolate to the filling.
• Nut-Free Version – Omit the pistachios or replace them with raisins for a different texture.
• Extra Spice – Add a pinch of cardamom or nutmeg for a more aromatic flavor.
• Honey Glaze – Use honey instead of sugar syrup for a natural sweetness.
• Mini Babka Rolls – Instead of one loaf, cut the dough into smaller portions and twist them into individual rolls.

Storage and Reheating

• Storage – Keep the babka in an airtight container at room temperature for up to 3 days.
• Refrigeration – Store in the refrigerator for up to a week. Warm slices before serving.
• Freezing – Wrap the baked babka in plastic wrap and freeze for up to 3 months. Thaw at room temperature before reheating.
• Reheating – Warm in the oven at 300°F (150°C) for a few minutes or microwave for 10-15 seconds.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast without proofing it first. Simply mix it directly into the flour.

What is the best way to slice babka without squishing it?

Use a sharp serrated knife and let the babka cool before slicing to prevent it from compressing.

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight.

How do I make sure my babka stays soft?

Brushing the sugar syrup on top helps keep it moist. Store it properly in an airtight container.

Can I use another type of nut?

Yes, almonds, walnuts, or pecans work well as substitutes for pistachios.

What should I do if my dough is too sticky?

Add a little more flour, one tablespoon at a time, until the dough is smooth and easy to handle.

How do I prevent my babka from burning on top?

If the top browns too quickly, loosely cover it with aluminum foil for the last 10 minutes of baking.

Can I make babka without eggs?

Yes, you can use a plant-based milk and egg substitute, such as flax eggs, to make a vegan version.

How do I get more defined layers in my babka?

Roll the dough tightly and make sure to slice it cleanly before twisting.

Can I bake babka in a round pan instead of a loaf pan?

Yes, baking it in a round cake pan creates a beautiful spiral shape. Adjust the baking time as needed.

Conclusion

Cinnamon Pistachio Babka is a stunning and delicious bread that combines soft, fluffy layers with a rich cinnamon-sugar filling and crunchy pistachios. Whether enjoyed fresh out of the oven, toasted with butter, or served with coffee, this homemade babka is sure to impress. Try this recipe today and bring a taste of sweet indulgence to your kitchen!