Description
A soft, twisted babka filled with a rich cinnamon-sugar swirl and crunchy pistachios, baked to golden perfection. This indulgent sweet bread is perfect for breakfast, dessert, or a special treat with coffee.
Ingredients
Units
Scale
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) 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
Instructions
- Prepare the dough: In a bowl, mix warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5 minutes until foamy.
- Knead: Add flour, remaining sugar, eggs, salt, and softened butter. Knead until smooth and elastic. Cover and let rise for 1-2 hours until doubled in size.
- Roll out the dough: On a floured surface, roll the dough into a large rectangle.
- Add filling: Spread melted butter over the dough, then sprinkle brown sugar, cinnamon, and chopped pistachios evenly.
- Shape the babka: Roll the dough tightly into a log, then slice lengthwise. Twist the two halves together and place in a greased loaf pan.
- Final rise: Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C).
- Bake: Bake for 35-40 minutes until golden brown and cooked through.
- Prepare syrup: Simmer sugar and water until dissolved, then brush over the warm babka for extra moisture and shine.
- Cool and serve: Let the babka cool slightly before slicing. Enjoy!
Notes
- For an extra nutty flavor, toast the pistachios before adding them to the filling.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Serve with a dollop of cream cheese or a drizzle of honey for an extra treat.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Dessert, Breakfast, Sweet Bread
- Method: Baking
- Cuisine: Jewish, Eastern European
