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Pistachio Chocolate Babka Pull Apart

Pistachio Chocolate Babka Pull Apart

A heavenly Pistachio Chocolate Babka Pull Apart combining rich chocolate and crunchy pistachios, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Fermentation Time 12 hours
Total Time 13 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tangzhong Base
  • 50 g Bread Flour Creates a tender crumb
  • 150 ml Water Room temperature is ideal
For the Main Dough
  • 500 g Bread Flour High-protein preferred for elasticity
  • 75 g Sugar Granulated white sugar
  • 10 g Salt Fine sea salt recommended
  • 10 g Active Dry Yeast Check expiration
  • 200 ml Whole Milk Room temperature helps yeast
  • 1 large Egg Room temperature
  • 60 g Butter Softened, unsalted
For the Chocolate Filling
  • 200 g Dark Chocolate 70% cacao recommended
  • 50 g Butter Unsalted preferred
  • 100 g Powdered Sugar Sifted to eliminate lumps
  • 30 g Cocoa Powder Unsweetened type is ideal
  • 1 g Sea Salt Flaky preferred
  • 100 g Pistachios Toasted and chopped
For the Sugar Syrup
  • 100 ml Water Filtered water, if possible
  • 100 g Sugar Granulated works best

Equipment

  • stand mixer
  • Saucepan
  • loaf pan
  • Wire rack

Method
 

Pistachio Chocolate Babka Instructions
  1. In a medium saucepan, whisk together the bread flour and water over medium heat for 3-4 minutes until thick.
  2. In a stand mixer, combine the bread flour, sugar, salt, and yeast. Add the whole milk, egg, and tangzhong, mixing until combined. Let rest, then knead in butter.
  3. Transfer the dough to oiled container, cover, and refrigerate overnight for 8-12 hours.
  4. Melt dark chocolate and butter in a bowl, then whisk in powdered sugar, cocoa powder, and sea salt.
  5. Roll out dough into a rectangle, spread filling, sprinkle with pistachios, roll, and slice. Twist halves and place in loaf pan.
  6. Cover babka with a towel and proof for 60-90 minutes until puffy.
  7. Preheat oven to 350°F (180°C) and bake for 30-35 minutes until golden brown.
  8. Make sugar syrup by dissolving sugar in water, then brush over babka once baked.
  9. Cool babka in the pan for 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Allow dough to cool completely before adding to yeast mixture. Adjust baking time based on oven performance.

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