Pistachios & Orange Blossom Babka by Babka Zana

10/09/20204passionfood

Prep time: 30 minutes

Cook time: 40 minutes

Serves: For a Babka 20cm in diameter

The first recipe I shared on my blog was “Chef Jeffrey Cagnes’ chocolate – hazelnut Babka” HERE, which was the start of my Babka mania. Babka is a wonderful pastry that you can make with many different fillings and shapes.

 You guessed it, today I am sharing with you a recipe for “Babka with pistachio, white chocolate and orange blossom” by “Babka Zana”, which appeared in the last magazine “fou de pâtisserie”,  hard for me to miss it and not try it. All I love is in this Babka, a soft brioche, a delicious garnish with pistachio and orange blossom, these two flavors that go together wonderfully and I particularly adore

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Pistachio & orange blossom Babka by « Babka Zana »

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Serves: For a Babka 20cm in diameter

Babka, this soft brioche filled with chocolate, is a recipe straight from Eastern Europe and more precisely from Poland.
This recipe is easy to make, all you need is a little patience in the kneading and the dough resting time which is 24 hours in the refrigerator and 1 hour at room temperature before baking.

Ingredients

For the dough : to make a day before

  • 250 g flour , soft wheat flour type « 0 »
  • 12 g fresh yeast
  • 100 g milk full fat , lukewarm
  • 50 g caster sugar
  • 80 g unsalted butter , softened
  • 1 egg
  • 3 g salt , fine

Pistachios and orange blossom cream:

  • 160 g pistachio paste
  • 200 g white chocolate
  • 140 g unsalted butter
  • 1 Tbsp orange blossom water

Syrup :

  • 40 g water
  • 40 g caster sugar

Assembly :

  • pistachios, ground

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 !

Tricks & Tips:

Find all the advices and tips for making your brioche a success: by clicking on this link  « The Tropézienne » by chef « Cyril Lignac »


For this recipe « Pistachios and orange blossom Babka », there are two rest times, one after kneading, let the brioche dough rest for 24 hours in the refrigerator.  And a second after shaping, which is done at room temperature for an hour or more, the brioche must double in size

Nutrition

2 Comments

  • Debbie

    23/07/2022 at 04:36

    This looks and sounds beautiful. My mother-in-law, who was Ukrainian/Polish, made the most wonderful babka and paska… I wish I had spent more time learning from her. But I think I’ve found an equal in you. Thanks for the lovely recipes.

    1. 4passionfood

      24/07/2022 at 16:25

      Hi Debbie, thank you so much for your comment your words mean a lot to me, thank you.

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