Pistachio Chocolate Babka Pull Apart (Print-Friendly Format)
Tender babka with swirled dark chocolate and pistachios. Soft crumb from tangzhong technique and overnight fermentation.
# Ingredients You’ll Need:
→ Tangzhong Base
01 -
2 tablespoons bread flour
02 -
80 millilitres water, room temperature
→ Main Dough
03 -
250 grams bread flour, high-protein preferred
04 -
50 grams granulated white sugar
05 -
0.5 teaspoon fine sea salt
06 -
1.5 teaspoons active dry yeast
07 -
80 millilitres whole milk, room temperature
08 -
1 large egg, room temperature
09 -
70 grams unsalted butter, softened
→ Chocolate Filling
10 -
65 grams dark chocolate, 70% cacao
11 -
55 grams unsalted butter, softened
12 -
25 grams powdered sugar, sifted
13 -
10 grams unsweetened cocoa powder
14 -
1 pinch flaky sea salt
15 -
60 grams toasted pistachios, chopped
→ Sugar Syrup
16 -
45 millilitres filtered water
17 -
25 grams granulated sugar
# How to Make It:
01 -
Whisk bread flour and water in a saucepan. Cook over medium heat, stirring continuously, until a thick paste forms, about 3 to 4 minutes. Remove from heat and allow to cool completely.
02 -
In the bowl of a stand mixer, combine bread flour, sugar, salt, and yeast. Add milk, egg, and cooled tangzhong paste. Mix on low speed to incorporate, then let rest for 5 minutes.
03 -
Gradually add the softened butter in increments while mixing. Continue to knead the dough using the dough hook for 15 minutes until smooth and elastic.
04 -
Transfer dough to a lightly oiled container, cover, and refrigerate overnight (8 to 12 hours) to develop flavor and structure.
05 -
Heat dark chocolate and butter together until melted and smooth. Whisk in powdered sugar, cocoa powder, and salt until fully combined. Allow to cool until spreadable.
06 -
On a lightly floured surface, roll cold dough to a 30 x 38 centimetre rectangle. Evenly spread the chocolate filling over dough and sprinkle with chopped pistachios.
07 -
Starting from a long edge, roll dough tightly into a log. Using a sharp serrated knife, slice log lengthwise. Twist both halves together, exposed sides facing up, and place in a greased 23 x 10 centimetre loaf pan.
08 -
Cover pan loosely and allow dough to proof in a warm place until visibly puffy, approximately 60 to 90 minutes.
09 -
Preheat oven to 180°C. Bake babka for 30 to 35 minutes or until golden and internal temperature reaches 88°C.
10 -
Simmer sugar and water in a small saucepan until sugar dissolves completely. Remove from heat.
11 -
Upon removing bread from the oven, immediately brush hot babka generously with sugar syrup. Cool in pan for 20 minutes, then transfer to wire rack to cool fully.
# Extra Tips:
01 -
Dough can be shaped and frozen before final proof for convenient future baking.
02 -
Tangzhong technique ensures lasting softness and extended freshness.
03 -
For optimal results, select high-quality chocolate and vibrant, fresh pistachios.
04 -
Creative variations include substituting hazelnuts or adding espresso or orange zest.
05 -
Avoid storing finished babka in the refrigerator, as it dries out quickly.