Introduction

This Pistachio Chocolate Babka Pull Apart is a decadent, tender bread filled with rich chocolate and crunchy pistachios. With a soft, fluffy crumb and a shiny sugar glaze, it’s perfect for breakfast, dessert, or sharing at gatherings.

A loaf of babka sliced to show its inside layers, placed on a wooden board with crumbs and pistachio bits around. The babka has many twisted layers of soft, golden brown dough and dark chocolate filling, speckled with green pistachios inside and drizzled with melted chocolate on top. Behind the babka, there is a white cup with coffee on a white marbled surface. A knife with a dark wooden handle lies next to the loaf. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Tangzhong Base:

2 tablespoons bread flour
⅓ cup water (room temperature)

Main Dough:

2 cups bread flour (high-protein preferred)
¼ cup granulated white sugar
½ teaspoon fine sea salt
1 ½ teaspoons active dry yeast
⅓ cup whole milk (room temperature)
1 large egg (room temperature)
5 tablespoons unsalted butter (softened)

Chocolate Filling:

2.3 oz dark chocolate (70% cacao ideal)
4 tablespoons unsalted butter (softened)
3 tablespoons powdered sugar (sifted)
2 tablespoons unsweetened cocoa powder
1 pinch flaky sea salt
½ cup toasted, chopped pistachios

Sugar Syrup:

3 tablespoons filtered water
2 tablespoons granulated sugar

Instructions

Step 1: Make the tangzhong by whisking the bread flour and water together in a saucepan. Cook over medium heat, stirring constantly, until a thick paste forms (about 3–4 minutes). Remove from heat and let it cool completely.
Step 2: In a mixer bowl, combine the bread flour, sugar, salt, and yeast. Add the milk, egg, and cooled tangzhong. Mix until combined, then let the dough rest for 5 minutes.
Step 3: Add the softened butter in increments, mixing for about 15 minutes until the dough is smooth and elastic.
Step 4: Transfer the dough to an oiled container, cover, and refrigerate overnight for 8 to 12 hours to ferment.
Step 5: Prepare the filling by melting the dark chocolate and butter together. Sift in the powdered sugar and cocoa powder, then whisk with a pinch of flaky sea salt until smooth. Stir in the chopped pistachios.
Step 6: Roll the cold dough out into a 12×15-inch rectangle. Spread the chocolate filling evenly over the dough, then roll it tightly into a log.
Step 7: Slice the log lengthwise with a sharp knife, keeping both halves attached at one end. Braid the two pieces with the cut sides facing up, then place the braid into a loaf pan.
Step 8: Cover the loaf and let it proof in a warm spot for 60 to 90 minutes until it becomes puffy.
Step 9: Preheat your oven to 350°F (180°C). Bake the babka for 30 to 35 minutes, until golden brown and an internal temperature of 190°F (88°C) is reached.
Step 10: While the babka bakes, simmer the sugar and water together until the sugar dissolves completely to make a sugar syrup. Brush the syrup over the hot babka right after it comes out of the oven.
Step 11: Let the babka cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

Use high-protein bread flour for a chewy, tender crumb.
Toast pistachios lightly to enhance their flavor before adding to the filling.
Swap dark chocolate for hazelnut spread or almond paste for a flavor twist.
Ensure the tangzhong cools completely before adding to avoid overheating the yeast.
If you don’t have a mixer, knead the dough by hand for about 20 minutes until smooth and elastic.

Storage

Store the babka in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm slices gently in a toaster oven or microwave for a few seconds to restore softness.

How to Serve

The image shows a close-up of a braided pastry in a dark baking pan, with multiple visible layers of golden-brown dough intertwined with dark chocolate layers inside. The top of the pastry is drizzled with thick dark chocolate and sprinkled with chopped green pistachios and light brown crushed nuts, creating a textured look. The dough appears flaky and slightly glossy from baking. The background is a white marbled texture with a few scattered pistachios nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this babka without the tangzhong?

Yes, you can skip the tangzhong, but the bread may be less tender and have a denser crumb. Tangzhong helps retain moisture and create softness.

Can I replace pistachios with another nut?

Absolutely. Walnuts, almonds, or hazelnuts are great alternatives. Just toast and chop them to keep the same crunch and flavor balance.