Introduction

Pistachio Chocolate Babka Pull Apart is a rich, tender bread swirled with decadent dark chocolate and crunchy toasted pistachios. This indulgent treat combines the softness of a traditional babka with the fun of a pull-apart texture, perfect for sharing or savoring slowly with coffee.

The image shows a close-up of a baked bread with multiple visible layers of golden brown dough twisted and folded to reveal dark chocolate filling in between. The top is thickly drizzled with dark chocolate sauce, creating shiny dark stripes across the raised ridges of the bread. Small pieces of green pistachios and crushed nuts are sprinkled evenly on top, adding pops of color and texture. The loaf is inside a black baking pan with ridged sides, placed on a white marbled surface, and a blurred dark background behind. 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 2 tablespoons of bread flour with ⅓ cup of water in a saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about 3 to 4 minutes. Remove from heat and let it cool completely.
Step 2: Prepare the dough by combining 2 cups bread flour, ¼ cup sugar, ½ teaspoon salt, and 1 ½ teaspoons yeast in a mixer bowl. Add the room temperature milk, egg, and cooled tangzhong. Mix until just combined, then rest for 5 minutes.
Step 3: Gradually add the softened butter in increments while mixing for about 15 minutes until the dough becomes smooth and elastic.
Step 4: Transfer the dough to an oiled container, cover it, and refrigerate overnight for 8 to 12 hours to ferment.
Step 5: Make the filling by melting the dark chocolate and 4 tablespoons softened butter together. Once smooth, sift and whisk in the powdered sugar, cocoa powder, and a pinch of flaky sea salt until fully combined.
Step 6: Roll the cold dough out into a 12 by 15 inch rectangle. Spread the chocolate filling evenly over the dough and sprinkle the chopped toasted pistachios on top. Roll the dough tightly into a log.
Step 7: Slice the log lengthwise down the middle to reveal the swirls, then braid the two halves with the cut sides facing up. Place the braided dough into a loaf pan.
Step 8: Cover the loaf and proof it in a warm spot for 60 to 90 minutes, or until puffy.
Step 9: Preheat the oven to 350°F (180°C). Bake the babka for 30 to 35 minutes until golden and the internal temperature reaches 190°F (88°C).
Step 10: While baking, prepare the sugar syrup by simmering 3 tablespoons water with 2 tablespoons sugar until dissolved. Brush this syrup over the hot babka as soon as it comes out of the oven.
Step 11: Let the babka cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely before pulling apart and serving.

Tips & Variations

Use high-protein bread flour for the best chewy and tender texture in the dough.
For added flavor, toast the pistachios lightly before chopping to bring out their nuttiness.
You can swap pistachios for walnuts or hazelnuts if preferred.
Make the filling richer by adding a teaspoon of espresso powder to enhance the chocolate flavor.

Storage

Store the babka in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly and freeze for up to 1 month. Reheat slices gently in a toaster oven or microwave to refresh the softness and flavor before serving.

How to Serve

The image shows a close-up of a pull-apart bread baked in a dark gray loaf pan placed on a white marbled surface. The bread has multiple soft, flaky layers that alternate between golden-brown dough and dark chocolate filling, creating a striped pattern. Thick, glossy dark chocolate is drizzled on top in uneven lines, with small chopped green pistachios sprinkled over the surface, adding texture and pops of color. The bread looks fluffy and moist with a slightly shiny crust on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without the tangzhong method?

Yes, but the tangzhong helps create a softer, moister crumb that stays fresh longer. Without it, the babka may be denser and dry out faster.

How do I know when the babka is fully baked?

Look for a golden brown crust and an internal temperature of about 190°F (88°C). The babka should sound hollow when tapped on the bottom and feel firm but not hard.