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Pistachio Chocolate Babka Pull Apart

Pistachio Chocolate Babka Pull Apart
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Indulge in the delightful, visually stunning Pistachio Chocolate Babka Pull Apart—a sweet treat that’s perfect for brunch or dessert. This elegant bread features a tender, swirled dough filled with rich dark chocolate and topped with toasted pistachios. Utilizing the tangzhong technique and an overnight fermentation process, this babka achieves incredible softness and depth of flavor, making it an impressive centerpiece for any gathering. Whether served warm or at room temperature, each pull-apart piece invites you to experience a unique combination of flavors that will leave everyone craving more.

Ingredients

Scale
  • 2 tablespoons bread flour
  • 1/3 cup water
  • 2 cups bread flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons active dry yeast
  • 1/3 cup whole milk
  • 1 large egg
  • 5 tablespoons unsalted butter
  • 2.3 oz dark chocolate (70% cacao)
  • 4 tablespoons unsalted butter
  • 3 tablespoons powdered sugar
  • 2 tablespoons cocoa powder
  • 1 pinch sea salt
  • 1/2 cup toasted pistachios (chopped)
  • 3 tablespoons water
  • 2 tablespoons sugar

Instructions

  1. Make the tangzhong by whisking together flour and water in a saucepan over medium heat until thickened. Allow to cool.
  2. In a stand mixer, combine bread flour, sugar, salt, and yeast. Add milk, egg, and tangzhong; mix well. Gradually incorporate softened butter until smooth.
  3. Transfer dough to an oiled container and refrigerate overnight.
  4. For the filling, melt dark chocolate with butter; stir in powdered sugar and cocoa.
  5. Roll out dough into a rectangle, spread filling, sprinkle pistachios, roll tightly, slice lengthwise, twist halves together, and place in a greased loaf pan.
  6. Let proof for 60–90 minutes until puffy.
  7. Bake at 350°F for 30–35 minutes; brush with sugar syrup after baking.
  8. Cool before slicing.

Nutrition

Find it online: https://yummywithrose.com/pistachio-chocolate-babka-pull-apart/