White Chocolate & Pistachio Babka Rolls
These White Chocolate & Pistachio Babka Rolls are fluffy, sweet, and packed with creamy white chocolate and nutty pistachio cream. Perfect for brunch or a cozy snack!
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.