Print

Pistachio Chocolate Babka Pull Apart Recipe

Print Recipe

★★★★★

5 from 105 reviews

This Pistachio Chocolate Babka Pull Apart is a decadent, tender bread featuring a rich chocolate filling combined with crunchy toasted pistachios. Utilizing a tangzhong method for a moist crumb and a luscious chocolate-pistachio mixture layered inside, this babka is braided and baked to golden perfection, then brushed with a sweet sugar syrup for added shine and flavor. Perfect for breakfast, brunch, or dessert, this recipe requires overnight fermentation for optimal texture and depth of flavor.

Ingredients

Scale

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
  • 1½ 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

  1. Make Tangzhong: In a saucepan, whisk together 2 tablespoons of bread flour and ⅓ cup of room temperature water. Cook over medium heat, stirring continuously, until the mixture thickens to a paste-like consistency, about 3 to 4 minutes. Remove from heat and allow to cool completely.
  2. Prepare Dough: In a mixer bowl, combine 2 cups bread flour, ¼ cup sugar, ½ teaspoon fine sea salt, and 1½ teaspoons active dry yeast. Add ⅓ cup whole milk, 1 large egg, and the cooled tangzhong mixture. Mix until just combined, then let rest for 5 minutes. Gradually add 5 tablespoons softened unsalted butter in increments, mixing continuously for 15 minutes until the dough is smooth and elastic.
  3. Ferment Overnight: Transfer the dough to a lightly oiled container, cover it tightly, and refrigerate overnight for 8 to 12 hours to develop flavor and texture.
  4. Make Filling: Melt 2.3 oz dark chocolate and 4 tablespoons softened butter together until smooth. Sift in 3 tablespoons powdered sugar and 2 tablespoons cocoa powder, then whisk in 1 pinch flaky sea salt. Stir well to form a smooth, glossy chocolate filling.
  5. Shape Babka: Roll the cold dough on a floured surface into a 12 by 15-inch rectangle. Spread the chocolate filling evenly over the dough, then sprinkle ½ cup toasted, chopped pistachios on top. Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the middle to expose the layers. Braid the two halves carefully with the cut sides facing up. Place the braided dough into a loaf pan.
  6. Final Proof: Cover the loaf pan with a clean towel or plastic wrap and proof the babka in a warm spot for 60 to 90 minutes, until it becomes puffy and nearly doubled in size.
  7. Bake: Preheat the oven to 350°F (180°C). Bake the babka for 30 to 35 minutes, until the crust is golden brown and the internal temperature reaches 190°F (88°C). Remove from oven.
  8. Sugar Syrup: While the babka is baking, combine 3 tablespoons water and 2 tablespoons sugar in a small saucepan. Heat gently and stir until the sugar dissolves completely. Brush this warm syrup over the hot babka immediately after baking to create a shiny, sweet glaze.
  9. Cool: Allow the babka to cool for 20 minutes in the pan before transferring it to a wire rack to cool completely. This set of cooling helps maintain structure and enhances flavor.

Notes

  • Using bread flour with high protein content helps develop gluten and gives the babka a chewy and tender crumb.
  • The tangzhong (water roux) technique is crucial to achieve a moist and fluffy texture.
  • Refrigerating the dough overnight slows fermentation and improves flavor complexity.
  • Make sure all dairy ingredients and eggs are at room temperature to ensure even mixing and yeast activation.
  • Toast pistachios lightly to bring out their flavor and crunchiness.
  • The sugar syrup glaze adds moisture and a beautiful shine to the finished babka.
  • For best slicing results, let the babka cool completely before cutting.
  • If you prefer a nut-free version, omit pistachios or substitute with other nuts like walnuts or almonds.

Keywords: pistachio babka, chocolate babka, braided bread, sweet bread, Jewish dessert, homemade babka, nutty chocolate bread

Find it online: https://annakocht.com/pistachio-chocolate-babka-pull-apart-recipe/