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 sit about 10 minutes before use.
  In the bowl of stand mixer with the dough hook attachement, combine the flour, sugar and salt, then add the egg and milk with the combined yeast.
  Knead on medium speed for 10 minutes, until the dough is smooth and comes together.
  

  

     

• 2)

  Gradually add the softened butter, cut in cubes to be able to incorporate it easily. Knead until the butter is fullyincorporated 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 on contact (and also with a tea towel) 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 is 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 or a soft ganache.

  

• 1)

  On a lightly floured work surface, roll out the dough with a rolling pin and form a rectangle.
  Cover the rectangle of dough with your filling (I personally only used 2/3 of the pistachio cream).  Sprinkle with ground pistachios.

   

• 2)

  Roll your rectangle lengthwise, using a knife gently cut the roll in half along the entire length,with the cut side facing up. Form an X, and gently alternate crossing the ecesver each other to create a braid.
  Twist your braid inward into a snail.

   

   

   

   

  

  

• 3)

  Place your Babka on a baking sheet covered with baking paper, use a buttered stainless steel circle (1cm from the Babka). 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.

   

• 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. As soon as the sugar dissolves, remove from the heat and set aside.
  Once the Babka comes out of the oven, brush it evenly with hot syrup.

  

  Enjoy !