How to make Pistachio Babka Buns
Get ready for a tasty adventure with Pistachio Bakka Buns! These soft buns are stuffed with a yummy pistachio filling. They’re sweet, nutty, and oh-so-delicious. Perfect for breakfast or as a snack, they’ll make your taste buds happy!
If you enjoy baking you should try these recipes next One egg lemon pound cake, Super soft Jam-Filled Bread Roll, Easy Flourless Yogurt Cake: light and fluffy cheesecake, The BEST Mini Ricotta Cakes, Raspberry and Coconut Cake Recipe or Brownies Topped with Pink Berry Cream.
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I enjoy preparing restaurant-quality dishes that are both delicious and simple to recreate at home. Using fresh ingredients allows me to craft delightful recipes for my family while controlling the taste. Sharing homemade recipes creates special memories that last.
Expert Tips
Smooth Dough is Key: Make sure your dough feels smooth and stretchy after kneading. It’s the secret to fluffy buns! Adjust the flour if it feels too sticky.
Spread Fillings Evenly: Aim for an even layer across the dough when adding the pistachio filling. Sprinkle chopped pistachios and chocolate everywhere for a tasty surprise in every bite!
Twist with Care: As you shape the buns, gently twist each piece of dough for that lovely swirl effect. Then coil them up into perfect bun shapes. They’ll bake beautifully and look irresistible!
What is Babka?
Babka is a sweet, yeasted bread or cake that originated in Eastern Europe. It’s typically made from a rich dough that’s twisted or braided and often filled with sweet ingredients like chocolate, cinnamon, or fruit. Babka is popular in Jewish and Polish cuisines, and it’s enjoyed as a dessert or a sweet treat with coffee or tea.
Ingredients
When you’re gathering ingredients for your babka buns, go for the good stuff! Here’s what you need:
Flour: Grab some all-purpose flour, the kind you use for most baking.
Sugar: Just plain ol’ white sugar will do the trick.
Salt: Any fine salt works, like the one you sprinkle on your fries.
Dry Yeast: Look for active dry yeast or instant yeast, whichever you find.
Lemon Zest: Get a fresh lemon and grate away for that zesty kick.
Milk: Use whole or 2% milk, warm up a bit to wake up the yeast.
Butter: Unsalted butter is best, melted and slightly cooled.
Eggs: Regular large eggs, nothing fancy, and make sure they’re at room temp.
With these simple, everyday ingredients, you’ll whip up some amazing babka buns in no time!
Substitutions
If you’re missing any of the ingredients for your babka buns, don’t worry! Here are some handy substitutions you can try:
Flour: Substitute all-purpose flour with bread flour or a mix of whole wheat flour and all-purpose flour for a nuttier flavour.
Sugar: Use coconut or brown sugar, honey, maple syrup, or agave syrup instead of white sugar.
Salt: Any type of fine salt will do, including sea salt or kosher salt.
Dry Yeast: Substitute dry yeast with instant yeast or active dry yeast interchangeably. Adjust the proofing time accordingly.
Lemon Zest: If you don’t have a fresh lemon, you can use lemon extract or skip it altogether.
Milk: Any type of milk works, such as whole milk, almond milk, or coconut milk.
Butter: Substitute melted butter with melted margarine or vegetable oil.
Eggs: Use a flaxseed or chia seed egg as a vegan alternative, or skip the egg wash for a less glossy finish.
Pistachio Cream: Substitute with almond or hazelnut cream.
Dark Chocolate: Any type of chocolate will work, including milk chocolate or white chocolate.
Pistachios: Substitute with chopped almonds, walnuts, or pecans.
Water: Use any type of liquid, such as milk or orange juice.
Vanilla Extract: Substitute with almond extract or any other flavored extract for a unique twist.
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Variations
Here are some delicious variations you can try for your pistachio babka buns:
Chocolate Babka Buns: Replace the pistachio cream with chocolate hazelnut spread and omit the pistachios. You can also add chocolate chips or chunks for extra richness.
Fruit-filled Babka Buns: Swap the pistachio cream for your favorite fruit jam or preserves, such as raspberry, apricot, or cherry. Sprinkle dried fruit like raisins or cranberries on top before rolling for added sweetness.
Nutty Babka Buns: Experiment with different nuts like almonds, walnuts, or pecans instead of pistachios. Toast the nuts before adding them to the filling for extra flavor.
Savory Babka Buns: Skip the sweet fillings altogether and create a savory version with ingredients like pesto, sun-dried tomatoes, olives, and feta cheese. Brush the tops with garlic butter for a tasty twist.
Cinnamon Babka Buns: Replace the pistachio cream with a cinnamon-sugar mixture and sprinkle with chopped nuts. Add a drizzle of icing made from powdered sugar and milk for a classic cinnamon roll twist.
Storage and leftovers
Once your pistachio babka buns have cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them well and freeze for up to 2 months. When you’re ready to enjoy, simply thaw at room temperature or gently reheat. Easy and delicious!
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Pistachio Babka Buns
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Stand mixer or mixing spoon
- Rolling Pin
- Baking Tray
- parchment paper
- Pastry brush
- Oven
Ingredients
Ingredients (12 pieces)
- 500 grams about 4 cups all-purpose flour
- 30 grams 2 tablespoons white sugar
- 1 teaspoon salt
- 7 grams 2 1/4 teaspoons dry yeast
- 1 lemon grated
- 275 milliliters about 1 cup + 2 tablespoons warm milk
- 75 grams about 1/3 cup melted butter
- 2 eggs 1 beaten for glazing
Filling
- 100 grams about 3/4 cup pistachio cream
- 80 grams about 2.8 ounces dark chocolate
- 50 grams about 1/3 cup pistachios
To glaze
- 75 milliliters about 1/4 cup + 1 tablespoon water
- 50 grams about 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix together warm milk, sugar, and yeast. Let it rest for 10 minutes.
- Add the egg, melted butter, and lemon peel to the mixture, and gently combine.
- Gradually add the flour and salt to the bowl, kneading the mixture for 5-10 minutes until it forms a smooth and elastic dough. Add more flour if needed.
- Grease a bowl and place the dough inside, covering it with cling film. Allow it to rise at room temperature until it doubles in size, about 60 minutes.
- On a greased surface, roll out the dough into a rectangle approximately 40×60 cm in size.
- Spread the pistachio cream onto the dough, then sprinkle with chopped pistachios and dark chocolate.
- Roll the dough into a log and cut it into thin strips about 2-2.5 cm wide.
- Twist each strip of dough and then coil it to form a bun shape.
- Place the buns onto a baking paper-lined tray, leaving space between each one. Cover lightly with cling film and let them rise for another 30 minutes.
- Preheat the oven to 190°C (375°F). Brush the buns with beaten egg wash and bake for 20 minutes or until they are golden brown.
- While the buns are baking, make the glaze by boiling water and sugar for 2 minutes. Remove from heat, add vanilla extract, and set aside.
- Once the buns are baked, brush them with the glaze and sprinkle with additional chopped pistachios while still warm.
- Enjoy your delicious Pistachio Bakka Buns!
