Pistachios & Orange Blossom Babka by Babka Zana

Method

The brioche dough : to make the day before

• 1)

  Combine the yeast and lukewarm milk without exceeding 40C and let it sit about 10 minutes before using it.
  In the bowl of a stand mixer fitted with the dough hook attachement, combine the flour, sugar and salt, then add the egg and milk with the yeast.

  
  

   

  

  Knead on medium speed for 10 minutes, until the dough is smooth and pulls away cleanly from the sides of the bowl.

  

  

   

• 2)

  Gradually add the softened butter cut in cubes to be able to incorporate it easily.

  

   

  Knead until the butter is fully incorporated and the dough is smooth, elastic, shiny and comes away from the sides of the bowl.

  

   

  
  Form a ball, place it in a lightly greased bowl, cover with a cling film and refrigerate overnight.

Pistachio cream :

• 1)

  Meanwhile, prepare the pistachio and orange blossom cream.
  In a bowl, put the pistachio paste, white chocolate and butter to melt in a double boiler (bain-marie), while stirring.  When the ingredients are halfway melted, add the orange blossom.
  Keep mixing until it’s smooth. It will look a bit runny, this is normal. Set aside at room temperature to thicken for at least 30 minutes, the cream will have a spread paste texture.

  

   

• 1)

  On a lightly floured work surface, roll out the dough with a rolling pin and form a rectangle 30 * 45cm most importantly it should be 4mm thick.

  
  

  Using a palette knife spread the chocolate – pistachio cream evenly over the dough, leaving 0,5cm border all around. Sprinkle with ground pistachios on top.

  

   

• 2)

  Starting from the a long end, roll your rectangle lengthwise up into a tight log.

  

  Let the log rest 30 minutes in the fridge.

  Using a sharp knife gently cut the log in half along the entire length, with the cut side facing up. Form an X, and starting from the center, gently braid the two halves together to the bottom and top.

  

  
  

  Roll it into a big knot. 

  

   

   

   

   

• 3)

  Place your Babka on a baking sheet covered with baking paper, use a buttered stainless steel ring, or a cake pan, it will help the babka to keep its shape while baking.

  

   

  Cover the brioche with a clean tea towel and allow to rise in warm place  (for me it’s my oven), until the Babka doubles in volume. Brush with the egg yolk and liquid cream mixture before sprinkling with the ground pistachios.

  

   

  Preheat your oven at 180C, and bake the babka for 25-30 minutes (maybe 40 minutes depending on your oven), until the Babka is cooked and golden on top.

  If your babka is taking color and not cooked yet from the inside, don’t hesitate to cover it with foil, and continue baking until is cooked from the inside.

   

• 4)

  While the babka is baking, make the simple syrup. Combine the water and the sugar in a small saucepan and bring to a boil over medium heat. Let simmer for 4 minutes make sure the sugar is completely dissolved. Remove from the heat and set aside. Once the Babka comes out of the oven, brush it evenly with the syrup.
  

   

   

   

• 5)

  Enjoy !!