Pistachio Chocolate Babka Pull Apart Recipe
This Pistachio Chocolate Babka Pull Apart recipe features a tender, fluffy dough made with a tangzhong water roux for extra softness. Filled with a rich dark chocolate and buttery filling, sprinkled with toasted pistachios, then braided and baked to golden perfection. Finished with a shiny sugar syrup glaze, this delightful treat is perfect for breakfast or dessert and impressive for special occasions.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 12 hours 35 minutes
- Yield: 1 loaf
- Category: Breakfast
- Method: Baking
- Cuisine: Jewish Eastern European
- Diet: Vegetarian
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 pistachios, toasted and chopped
Sugar Syrup
- 3 tablespoons filtered water
- 2 tablespoons granulated sugar
Instructions
- Make Tangzhong: In a saucepan, whisk together 2 tablespoons bread flour and ⅓ cup water until smooth. Cook over medium heat, stirring constantly, until mixture thickens into a paste, about 3 to 4 minutes. Remove from heat and let cool completely.
- Prepare Dough: In a mixer bowl, combine 2 cups bread flour, ¼ cup sugar, ½ teaspoon salt, and 1 ½ teaspoons active dry yeast. Add ⅓ cup whole milk, 1 large egg, and the cooled tangzhong. Mix until ingredients come together, then rest the mixture for 5 minutes. Gradually add 5 tablespoons softened unsalted butter in increments, kneading for about 15 minutes until the dough is smooth and elastic.
- Ferment Overnight: Place the dough into an oiled container, cover it tightly, and refrigerate overnight or for 8 to 12 hours to allow slow fermentation and flavor development.
- Make Filling: Melt 2.3 oz dark chocolate and 4 tablespoons butter together until smooth. Sift and whisk in 3 tablespoons powdered sugar, 2 tablespoons unsweetened cocoa powder, and a pinch of flaky sea salt. Stir until the filling is completely smooth and glossy.
- Shape Babka: Roll out the chilled dough on a lightly 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. Roll the dough tightly into a log, then slice it lengthwise down the center to expose the layers. Braid the two strands with the cut sides facing up and place the braid into a loaf pan.
- Final Proof: Cover the loaf pan and let the dough proof in a warm spot for 60 to 90 minutes until it appears puffy.
- Bake: Preheat the oven to 350°F (180°C). Bake the babka in the preheated oven for 30 to 35 minutes until the top is golden brown and the internal temperature reaches 190°F (88°C).
- Sugar Syrup: While babka is baking, combine 3 tablespoons filtered water and 2 tablespoons granulated sugar in a small saucepan. Simmer until sugar is fully dissolved to create a syrup. Brush the hot babka with this sugar syrup immediately after baking to achieve a shiny glaze.
- Cool: Allow the babka to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
- Using bread flour with higher protein content helps develop good gluten structure for a chewy texture.
- The tangzhong method ensures the babka crumb stays soft and moist longer.
- Overnight cold fermentation enhances flavor complexity.
- To toast pistachios, spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant.
- Ensure all dairy ingredients are at room temperature for better dough consistency.
- If you don’t have a bread mixer, knead the dough by hand for about 20 minutes.
- Keep an eye on baking time and check internal temperature to avoid overbaking and dryness.
- Sugar syrup glaze adds shine and keeps crust soft; do not skip it.
