Pistachio Chocolate Babka Pull Apart Recipe
This Pistachio Chocolate Babka Pull Apart is a decadent, tender bread with swirls of rich dark chocolate and crunchy toasted pistachios. Made with a soft tangzhong-based dough for extra moisture and fluffiness, this braided babka is perfected with a glossy sugar syrup glaze. Perfect for sharing with friends or indulging in a special breakfast treat.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 9 hours 15 minutes
- Yield: 1 loaf (8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Jewish
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
- 1 ½ teaspoons active dry yeast (fresh is acceptable)
- 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 2 tablespoons of bread flour with ⅓ cup of room temperature water. Cook the mixture over medium heat for 3–4 minutes, stirring constantly, until it thickens into a smooth paste. Remove from heat and let it cool completely.
- Prepare Dough: In a stand mixer bowl, combine 2 cups of bread flour, ¼ cup sugar, ½ teaspoon fine sea salt, and 1 ½ teaspoons active dry yeast. Add ⅓ cup whole milk, 1 large egg, and the cooled tangzhong paste. Mix to combine, then rest the dough for 5 minutes. Gradually add 5 tablespoons softened unsalted butter in increments while mixing, and continue to knead for about 15 minutes until the dough is smooth and elastic.
- 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.
- Make Filling: Melt 2.3 oz dark chocolate and 4 tablespoons softened 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 fully combined and smooth.
- Shape Babka: On a floured surface, roll the cold dough into a 12 by 15 inch rectangle. Spread the chocolate filling evenly over the dough and sprinkle ½ cup toasted, chopped pistachios on top. Roll the dough tightly into a log, then slice the log lengthwise down the middle. Braid the two halves together with the cut sides facing up. Place the braided dough into a loaf pan.
- Final Proof: Cover the loaf pan and let the babka proof in a warm spot for 60 to 90 minutes, or until it has puffed up noticeably.
- Bake: Preheat your oven to 350°F (180°C). Bake the babka for 30 to 35 minutes, until it is golden brown and an internal temperature of 190°F (88°C) is reached.
- Sugar Syrup: While the babka bakes, combine 3 tablespoons filtered water and 2 tablespoons granulated sugar in a small saucepan. Simmer until the sugar dissolves completely, forming a syrup.
- Cool and Glaze: Immediately after baking, brush the sugar syrup generously over the hot babka to give it a shiny finish. Let the babka cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Notes
- The tangzhong method ensures a moist, tender crumb in the babka.
- Using high-protein bread flour improves the dough’s structure and chew.
- Allowing the dough to ferment overnight develops flavor and better texture.
- Make sure all refrigerated ingredients are at room temperature before mixing for better yeast activity.
- For best results, toast the pistachios lightly to enhance their flavor and crunch.
- Brush on the sugar syrup while the babka is still warm for a glossy finish.
- Store leftover babka in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Pistachio babka, Chocolate babka, Pull apart bread, Tangzhong bread, Braided bread, Chocolate and pistachio dessert bread
