Description
A delicious recipe for Chocolate Pistachio Babka Buns, perfect for a sweet breakfast or brunch.
Ingredients
Scale
- 2¼ teaspoons instant yeast
- ¼ cup warm milk (about 110°F)
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ¾ cup dark chocolate, finely chopped
- ½ cup roasted salted pistachios, roughly chopped
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
- ⅓ cup water
- ⅓ cup granulated sugar
Instructions
- Activate the Yeast: In a small bowl, stir the instant yeast into the warm milk and let it sit for 5 minutes until slightly foamy. This ensures the yeast is active and ready to go.
- Make the Dough: In a large mixing bowl or stand mixer, combine flour, sugar, and salt. Add the eggs, vanilla extract, and yeast mixture. Mix until a shaggy dough forms, then knead on medium speed for 5–7 minutes. Add the softened butter gradually and continue kneading until the dough is smooth and elastic.
- First Rise: Transfer the dough to a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1½–2 hours, or until doubled in size. You can also refrigerate the dough overnight for a slower rise and deeper flavor.
- Make the Filling: While the dough is rising, prepare your filling. Melt the butter and stir in the chopped chocolate and sugar until combined. Set aside. Roughly chop the roasted salted pistachios.
- Roll and Fill the Dough: Once risen, punch down the dough and divide it into two portions for easier handling. Roll each into a rectangle about ¼ inch thick. Spread half the chocolate mixture evenly across the dough, sprinkle generously with chopped pistachios, then roll tightly into a log.
- Shape the Buns: Slice each log in half lengthwise to reveal the layers. Twist the two halves together, keeping the cut sides facing up to show off the filling. Coil into a bun shape and place in a greased muffin tin or baking tray. Repeat with the second portion of dough.
- Second Rise: Cover the shaped buns and let them rise for another 45 minutes. They should puff up slightly.
- Bake: Preheat your oven to 350°F (175°C). Bake the babka buns for 20–25 minutes or until golden brown and cooked through.
- Make the Syrup: While the buns are baking, bring the water and sugar to a boil in a small saucepan. Let it simmer until slightly thickened, then remove from heat.
- Glaze and Cool: As soon as the buns come out of the oven, brush them generously with the warm syrup. This gives them that irresistible shiny finish and adds a final touch of sweetness. Let cool slightly before serving.
Notes
- For best results, allow the dough to rise overnight in the refrigerator.
- Feel free to experiment with other nuts or fillings if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg