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Pistachio & Chocolate Babka


Pistachio and chocolate babka! Need I say more?

Growing up, before having gone to chef school and realizing that making bread is not that difficult to make, my sister and I would use Pillsbury croissant dough and Nutella to make our babka (a much simple version). I'm not going to lie, it was INCREDIBLE. I would still make it now if I'm honest. But it never turned out this spongy and this beautiful AND there's nothing like homemade dough and hazelnut spread... so if you have people to impress, I would 100% make this recipe right here. I hope you enjoy making this. It really is a lot fun to make as well!


Makes: 2 loafs

Prep time: 30 minutes

Proofing time: 6-10 hours

Cooking time: 30-35 minutes


For the Dough:

  • 520g flour

  • 100g sugar

  • 1 tbsp instant yeast

  • 3 eggs

  • 60g milk (warm)

  • 60 water (warm)

  • 150g soft butter

For the filling:

  • Chocolate hazelnut spread (homemade or store bought)

  • chopped pistachios

For Sugar syrup:

  • 100g sugar

  • 80g water

Sugar syrup Method:

  1. In a small pot, mix sugar and water and cook over medium heat until sugar dissolves.

  2. Remove from heat and set aside until use.

Dough Method:

  1. In a stand up mixer bowl place flour, sugar and yeast and give it a whisk. In a separate bowl, whisk together milk, water and eggs.

  2. using the dough hook attachment, start mixing flour mixture on medium-slow speed and slowly add the milk and egg mixture.

  3. Once a dough starts to form add the salt

  4. Add butter one tbsp at a time and continue to mix on a medium-slow speed until dough is smooth and begins to pull away from the bowl.

  5. Place dough on a tray lined in plastic wrap, cover and place in the fridge over night to proof (or six hours if in a "rush")

  6. Once proofed, roll out to 12x30 inches

  7. Preheat oven to 350F

  8. Fill with your choice of spread and sprinkles. In this case it's a homade hazelnut spread and chopped pistachios.

  9. Roll the dough length wise and slice the log in half.

  10. Slice logs in half length wise, exposing the layers.

  11. Twist both halves together and place in a greased and lined pan.

  12. Proof for 1.5-2 hrs until it's almost double in size.

  13. Bake for 30-35 minutes.

  14. Once out of the oven, evenly pour the sugar syrup over the babka.

  15. Let cool, slice and enjoy!

Find the process video here on my story highlights and follow along as you prepare your chocolate and pistachio babka!

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