When it comes to indulgent baked goods, few things can compete with the irresistible combination of white chocolate and pistachios, particularly when they come together in the form of fluffy, sweet babka rolls. Imagine biting into a soft, pillowy roll, with swirls of creamy white chocolate and nutty pistachio cream dancing on your palate. These White Chocolate & Pistachio Babka Rolls are not just a treat for the taste buds; they are a feast for the eyes as well. Perfect for brunch gatherings or a cozy afternoon snack, this recipe will quickly become a favorite in your baking repertoire.
Why This Recipe Belongs in Your Rotation
Babka rolls are a delightful twist on traditional bread that can be filled with an array of flavors. The combination of white chocolate and pistachios creates a unique and luxurious flavor profile that stands out among typical cinnamon rolls or other pastries. These rolls are not only stunning but also versatile. They can be enjoyed warm out of the oven or toasted for breakfast, making them a great addition to any meal. Plus, they are perfect for sharing, allowing you to spread joy among your friends and family with every delicious bite.
What to Buy
To make these White Chocolate & Pistachio Babka Rolls, you’ll need the following ingredients:
- 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
- 100 g pistachio cream
- 100 g white chocolate, coarsely chopped
- 30 g pistachios, roasted and salted
- 50 g sugar
- 50 ml water
Kitchen Gear Checklist
Before you start baking, gather the following kitchen tools:
- Mixing bowls – for combining ingredients.
- Stand mixer (optional) – for kneading the dough smoothly.
- Rolling pin – to roll out the dough.
- 9×5 inch loaf pan – for shaping the babka rolls.
- Parchment paper – to line the loaf pan for easy removal.
- Whisk – for mixing wet ingredients.
- Measuring cups and spoons – to ensure accurate ingredient quantities.
- Kitchen towel – to cover the dough while it rises.
White Chocolate & Pistachio Babka Rolls: Step-by-Step Guide
Step 1: Prepare the Dough
In a small saucepan, gently heat the milk until it’s warm but not boiling. Remove from heat and sprinkle the dry yeast and 30 g of sugar over the milk. Allow it to sit for about 5-10 minutes until it becomes frothy.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the frothy yeast mixture with the room-temperature butter, vanilla essence, lemon zest, and eggs. Whisk until well-combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift the Manitoba flour. Gradually add the flour to the wet ingredients, mixing until a dough begins to form.
Step 4: Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-7 minutes.
Step 5: Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm area for about 1 hour, or until doubled in size.
Step 6: Prepare the Filling
While the dough is rising, mix the pistachio cream and coarsely chopped white chocolate in a bowl. Set aside for later use.
Step 7: Roll Out the Dough
Once the dough has risen, punch it down to release the air and turn it out onto a floured surface. Roll it into a rectangle, approximately 12×18 inches.
Step 8: Add the Filling
Spread the pistachio and white chocolate mixture evenly over the dough, leaving a small border around the edges. Sprinkle the chopped roasted and salted pistachios on top.
Step 9: Roll and Shape
Starting from one long edge, carefully roll the dough into a tight log. Pinch the seams to seal. Cut the log in half lengthwise to reveal the filling, and twist the two halves together. Place the twisted log into the prepared loaf pan.
Step 10: Second Rise
Cover the loaf pan with a towel and let it rise again for about 30 minutes, or until it has puffed up.
Step 11: Bake
Preheat your oven to 180°C (350°F). Bake the babka rolls for 30-35 minutes, or until golden brown and cooked through.
Step 12: Prepare the Sugar Syrup
While the rolls are baking, combine 50 g of sugar and 50 ml of water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved.
Step 13: Glaze the Rolls
Once the rolls are done baking, remove them from the oven and immediately brush the warm sugar syrup over the top to give them a beautiful shine.
Step 14: Cool and Serve
Allow the rolls to cool in the pan for about 10 minutes before transferring them to a wire rack. Serve warm or at room temperature, enjoying the delightful aroma and flavors.
Low-Carb/Keto Alternatives
If you’re looking for a low-carb or keto-friendly version of these White Chocolate & Pistachio Babka Rolls, consider these alternative ingredients:
- Use almond flour or coconut flour instead of Manitoba flour.
- Replace white sugar with erythritol or another sugar substitute.
- Opt for sugar-free white chocolate.
- Use unsweetened almond milk in place of regular milk.
Mistakes Even Pros Make
Even experienced bakers can stumble when making White Chocolate & Pistachio Babka Rolls. Avoid the following common pitfalls:
- Not allowing the dough to rise properly can lead to dense rolls.
- Overfilling the dough with cream can cause it to overflow during baking.
- Forgetting to brush the syrup on the rolls while they are still warm, which enhances moisture and sweetness.
- Cutting the rolls too soon can result in a messy presentation.
Refrigerate, Freeze, Reheat
To keep your White Chocolate & Pistachio Babka Rolls fresh:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze unbaked rolls by wrapping them tightly in plastic wrap and then aluminum foil for up to 2 months.
- To reheat, warm in the oven at 160°C (320°F) for about 10 minutes.
- Baked rolls can be frozen and reheated in the same way; they taste just as good!
Frequently Asked Questions
Can I use a different type of nut in the filling?
Absolutely! Almonds, walnuts, or pecans can be great alternatives to pistachios, depending on your preference.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, store it in the fridge overnight, and then proceed with rolling and shaping the next day.
What’s the best way to store leftovers?
Store any leftover rolls in an airtight container at room temperature for a couple of days. For longer storage, refrigerate or freeze them.
Can I substitute the white chocolate?
You can use dark chocolate or even a chocolate spread if you prefer; just keep in mind that the flavor profile will change.
Keep Cooking
For more delicious baking recipes, check out these links:
- Sally’s Baking Addiction’s Cinnamon Rolls
- Pinch of Yum’s Sourdough Bread Recipe
- Minimalist Baker’s Vegan Chocolate Chip Cookies
- Sally’s Baking Addiction’s Chewy Chocolate Chip Cookies
See You at the Table
Gather your loved ones around the table and enjoy the delightful flavors of these White Chocolate & Pistachio Babka Rolls together. Each bite is a little piece of heaven, perfect for sharing and making memories. Happy baking!
White Chocolate & Pistachio Babka Rolls
Equipment
- Mixing Bowls
- Stand mixer
- Rolling Pin
- 9x5 inch loaf pan
- Parchment Paper
- Whisk
- Measuring cups and spoons
- Kitchen towel
Ingredients
- 275 ml milk
- 7 g dry yeast
- 30 g white sugar
- 75 g full-fat butter at room temperature
- 1 tsp vanilla essence
- 1 zest of a lemon
- 2 eggs
- 500 g Manitoba flour type 550 white flour
- 100 g pistachio cream
- 100 g white chocolate coarsely chopped
- 30 g pistachios roasted and salted
- 50 g sugar
- 50 ml water
Instructions
- In a small saucepan, gently heat the milk until warm but not boiling. Remove from heat and sprinkle the dry yeast and 30 g of sugar over the milk. Allow to sit 5-10 minutes until frothy.
- In a large mixing bowl, combine the frothy yeast mixture with room-temperature butter, vanilla essence, lemon zest, and eggs. Whisk until well-combined.
- In a separate bowl, sift the Manitoba flour. Gradually add the flour to the wet ingredients, mixing until a dough begins to form.
- Turn dough onto a lightly floured surface and knead about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-7 minutes.
- Place kneaded dough in greased bowl, cover with kitchen towel, and let rise in warm area about 1 hour or until doubled in size.
- While dough is rising, mix pistachio cream and coarsely chopped white chocolate in a bowl. Set aside.
- Punch down risen dough and turn out onto floured surface. Roll into rectangle approx. 12x18 inches.
- Spread pistachio and white chocolate mixture evenly over dough, leaving a small border around edges. Sprinkle roasted and salted chopped pistachios on top.
- Starting from one long edge, roll dough into a tight log. Pinch seams to seal. Cut log in half lengthwise to reveal filling, twist two halves together. Place twisted log into prepared loaf pan.
- Cover loaf pan with towel and let rise again about 30 minutes or until puffed up.
- Preheat oven to 180°C (350°F). Bake babka rolls 30-35 minutes until golden brown and cooked through.
- While rolls bake, combine 50 g sugar and 50 ml water in small saucepan. Bring to boil, then reduce heat and simmer until sugar dissolves.
- Remove rolls from oven and immediately brush warm sugar syrup over top to give beautiful shine.
- Allow rolls to cool in pan about 10 minutes before transferring to wire rack. Serve warm or at room temperature.
Notes
- Refrigerate leftovers in airtight container up to 3 days for freshness.
- Freeze unbaked rolls wrapped tightly for up to 2 months.
- Warm frozen baked rolls in oven at 160°C (320°F) for about 10 minutes before serving.
