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Pistachio Chocolate Babka Pull Apart

Pistachio Chocolate Babka Pull Apart: Your New Favorite Treat

Pistachio Chocolate Babka Pull Apart is a delightful blend of silky chocolate and crunchy pistachios wrapped in buttery dough.
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Prep Time 45 minutes
Cook Time 35 minutes
Fermentation Time 12 hours
Total Time 13 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Jewish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tangzhong Base
  • 1/4 cup Flour Creates a tender crumb that enhances the babka's texture.
  • 1 cup Water Room temperature for consistent hydration.
For the Main Dough
  • 3 cups Bread Flour High-protein choice for gluten development.
  • 1/4 cup Sugar Adds sweetness and moisture.
  • 1 teaspoon Salt Enhances flavor balance.
  • 1 packet Active Dry Yeast Essential for leavening.
  • 1/2 cup Whole Milk Contributes richness to the dough.
  • 1 Large Egg Adds moisture and richness.
  • 1/2 cup Unsalted Butter Make sure it's at room temperature.
For the Chocolate Filling
  • 4 oz Dark Chocolate 70% cacao is ideal.
  • 4 tablespoons Unsalted Butter Ensures a smooth texture in filling.
  • 1 cup Powdered Sugar Adds sweetness.
  • 1/4 cup Cocoa Powder Deepens chocolate flavor.
  • 1 pinch Sea Salt Enhances sweetness and chocolate notes.
  • 1/2 cup Toasted, Chopped Pistachios Adds crunch and nutty flavor.
For the Sugar Syrup
  • 1/4 cup Water Helps dissolve sugar.
  • 1/4 cup Sugar Adds sweetness and creates a glossy glaze.

Equipment

  • Stand mixer
  • saucepan
  • loaf pan
  • microwave
  • wire rack

Method
 

Step-by-Step Instructions
  1. Make the Tangzhong by whisking together 1/4 cup of flour and 1 cup of water over medium heat until thickened.
  2. Prepare the Dough by combining ingredients in a stand mixer and mixing until smooth and elastic.
  3. Ferment the dough overnight in the refrigerator for 8-12 hours.
  4. Make the Filling by melting dark chocolate and butter, then mixing in powdered sugar, cocoa powder, and sea salt.
  5. Shape the Babka by rolling out the dough, spreading the filling, and twisting into a log.
  6. Final Proof by letting the shaped babka rise in a warm location for 60-90 minutes.
  7. Bake in a preheated oven at 350°F for 30-35 minutes until golden brown.
  8. Prepare the Sugar Syrup by simmering water and sugar until dissolved.
  9. Cool the babka for 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

Store baked babka in an airtight container at room temperature for up to 4 days. For longer storage, freeze uncooked shaped dough for up to 3 months.

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