🍰 Pistachio-Chocolate Babka

Name: Pistachio-Chocolate Babka
Total time: 30 min
Yield: 4 servings
Ingredients: milk 100 ml; lemons 1 pc.; wheat flour, Type 405 400 g; sugar 75 g; dried yeast 1 packet; eggs 3 pcs.; butter 110 g; salt pinch; oil 1 tsp; apricot jam 100 g; cardamom, ground pinch; pistachio cream 190 g; pistachios 25 g; chocolate, white 100 g

412 kcal · 30 min · 4 servings

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Ingredients

milk 100 ml
lemons 1 pc.
wheat flour, Type 405 400 g
sugar 75 g
dried yeast 1 packet
eggs 3 pcs.
butter 110 g
salt pinch
oil 1 tsp
apricot jam 100 g
cardamom, ground pinch
pistachio cream 190 g
pistachios 25 g
chocolate, white 100 g

Instructions

1. Warm the milk in a small pot until it reaches room temperature.
2. Wash the lemon thoroughly and dry it.
3. Finely grate the lemon zest.
4. Put flour, 75 grams of sugar, yeast, and the lemon zest into a large bowl.
5. Add the eggs, the lukewarm milk, the butter, and the salt.
6. Mix the ingredients with a hand mixer and a dough hook until the dough pulls away from the sides of the bowl.
7. Grease a bowl with one teaspoon of oil.
8. Shape the dough into a ball and place it in the greased bowl.
9. Cover the bowl with a clean kitchen towel.
10. Let the dough rise in a warm place for about one and a half hours.
11. Put the apricot jam into a small pot.
12. Warm the jam over low heat.
13. Add a pinch of cardamom and stir well.
14. Lightly dust a work surface with flour.
15. Roll the dough out into a rectangle of about 30 by 40 centimeters.
16. Spread the pistachio cream over the dough.
17. Leave a border of about two centimeters free all around.
18. Roll the dough up starting from the short side.
19. Seal the end of the dough roll firmly.
20. Cut the dough into strips.
21. Take two strips at a time and braid them together.
22. Roll the braided strips into snail shapes.
23. Place the snails on a baking sheet.
24. Cover the tray and let the babka rise in a warm place for about 60 minutes.
25. Preheat the oven to 190 degrees Celsius (top and bottom heat).
26. Bake the babka on the lower rack for about 20 to 30 minutes.
27. Take the babka out of the oven.
28. Brush the surface with the warmed apricot jam.
29. Let the babka cool down completely.
30. Finely chop the pistachios and the white chocolate.
31. Sprinkle the knots of the babka with the chocolate-pistachio mixture.

Nutrition per serving

kcal: 412
Protein: 9 g · Fett/Fat: 16 g · Carbs: 52 g