Pistachio Babka Buns
Enjoy the scrumptious blend of pistachio cream, dark chocolate, and crunchy pistachio bits in these Pistachio Babka Buns. Soft and fluffy, glazed with sweet vanilla syrup, they're a delectable treat for any occasion.
Servings: 12
Calories: 362kcal
Ingredients
Ingredients (12 pieces)
- 500 grams all-purpose flour (plus extra for dusting)
- 30 grams white sugar
- 1 teaspoon salt
- 7 grams dry yeast (active or instant)
- 1 lemon grated for the zest
- 275 milliliters warm milk (whole or 2%)
- 75 grams melted butter (unsalted, cooled slightly)
- 2 eggs (1 for dough, 1 for egg wash)
Filling
- 100 grams pistachio cream (or sub almond/hazelnut spread)
- 80 grams dark chocolate (chopped)
- 50 grams pistachios (chopped)
To glaze
- 75 milliliters water
- 50 grams sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix together warm milk, sugar, and yeast. Let it rest for 10 minutes.30 grams white sugar, 275 milliliters warm milk, 7 grams dry yeast
- Add the egg, melted butter, and lemon peel to the mixture, and gently combine.1 lemon , 2 eggs, 75 grams melted butter
- 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.500 grams all-purpose flour, 1 teaspoon salt
- 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 40x60 cm in size.
- Spread the pistachio cream onto the dough, then sprinkle with chopped pistachios and dark chocolate.100 grams pistachio cream, 50 grams pistachios, 80 grams 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.75 milliliters water, 50 grams sugar, 1 teaspoon vanilla extract
- 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!
Notes
- Ensure the yeast is activated properly by using warm milk and allowing it to rest for at least 10 minutes.
- Knead the dough until it's smooth and elastic, adding more flour if needed to prevent sticking.
- Let the dough rise in a warm, draft-free place until it doubles in size, which may take around 60 minutes.
- When rolling out the dough, aim for a rectangle of approximately 40x60 cm.
- Spread the pistachio filling evenly over the rolled-out dough, then sprinkle with chopped pistachios and chocolate.
- Roll the dough tightly and evenly to create swirls of filling inside the buns.
- Cut the rolled dough into equal-sized portions and shape them into buns before placing them on a baking tray.
- Allow the shaped buns to rise again until they are puffy, typically for about 30 minutes.
- Brush the risen buns with egg wash before baking to achieve a golden brown color.
- While the buns are still warm from the oven, brush them with the prepared glaze for added sweetness and shine.
Nutrition
Calories: 362kcal | Carbohydrates: 47g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 257mg | Potassium: 286mg | Fiber: 4g | Sugar: 11g | Vitamin A: 291IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 3mg
