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.
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 40x60 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!
Notes
1. Ensure the yeast is activated properly by using warm milk and allowing it to rest for at least 10 minutes.
2. Knead the dough until it's smooth and elastic, adding more flour if needed to prevent sticking.
3. Let the dough rise in a warm, draft-free place until it doubles in size, which may take around 60 minutes.
4. When rolling out the dough, aim for a rectangle of approximately 40x60 cm.
5. Spread the pistachio filling evenly over the rolled-out dough, then sprinkle with chopped pistachios and chocolate.
6. Roll the dough tightly and evenly to create swirls of filling inside the buns.
7. Cut the rolled dough into equal-sized portions and shape them into buns before placing them on a baking tray.
8. Allow the shaped buns to rise again until they are puffy, typically for about 30 minutes.
9. Brush the risen buns with egg wash before baking to achieve a golden brown color.
10. While the buns are still warm from the oven, brush them with the prepared glaze for added sweetness and shine. Enjoy your delicious Pistachio Babka Buns!