White Chocolate & Pistachio Babka Rolls
These babka rolls with pistachio and white chocolate cream are perfect for those times when you need a dose of something sweet.
Equipment
- Planetary mixer
- oven
Ingredients
The dough:
- 275 ml milk
- 7 g dry yeast
- 30 g white sugar
- 75 g full fat butter at room temperature
- 1 tsp vanilla essence
- zest of a lemon
- 2 eggs
- 500 g Manitoba flour type 550 white flour
The filling:
- 100 g pistachio cream
- 100 g white chocolate coarsely chopped
- 30 g pistachios roasted and salted
For the sugar syrup:
- 50 g sugar
- 50 ml water
Instructions
- Heat the milk to 37° C/100° F. Add the yeast and sugar, stir gently, and let it foam (about 10 minutes).
- Place the milk and yeast mixture in the bowl of a food processor. Add the softened butter, eggs, flavorings, and flour.
- Knead the dough for 5-7 minutes or until it becomes elastic, homogeneous and pulls away from the sides of the bowl.
- Cover the bowl of dough with plastic wrap and allow it to rise for an hour or until it doubles in volume.
- Then, roll out the dough into a 40x60cm (16x24") sheet.
- Spread the pistachio cream on half of the sheet, then sprinkle with white chocolate.
- Fold the other half of the sheet over the pistachio and white chocolate cream and cut the dough into ~3cm/ ~1 inch thick strips.
- Twist each strip of dough, then roll it on your fingers as in the pictures below.
- Place the rolls on a tray lined with parchment paper, 4-5 cm (1 ½ - 2 inches) apart. Let rise for 30 minutes while preheating oven to 180°C (356°F).
- Brush the rolls with egg wash and bake for 40-45 minutes.
- Heat sugar and water until dissolved, or mix honey with hot water. Brush syrup over warm rolls and sprinkle with pistachios. Enjoy!
Notes
Tried this recipe?Let us know how it was!