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Close-up of sliced pistachio cream babka.

Easy Pistachio Cream Babka (Soft, Swirled, Bakery-Style)

AndreeaB
This easy pistachio cream babka is a soft, buttery loaf with ribbons of creamy pistachio filling and a honey finish. A bakery-worthy loaf you can make at home!
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Prep Time 30 minutes
Cook Time 30 minutes
Rise time 2 hours
Total Time 3 hours
Course Dessert
Cuisine Jewish/ Eastern Europe
Servings 12 slices
Calories 300 kcal

Equipment

  • 1 loaf pan

Ingredients
  

For the dough

  • ½ cup whole milk , warm to 110°F
  • 2 ¼ tsp yeast (instant or active) 1 packet
  • ¼ cup granulated sugar
  • 3 cups all-purpose flour
  • a pinch of salt
  • 2 eggs (room temperature)
  • 5 tbsp unsalted butter, softened

For the filling

  • ½ cup to 1 cup pistachio cream (I used 45% fat Italian pistachio cream)

For the glaze

  • 2 tbsp honey
  • 1 tbsp warm water

Instructions
 

Activate the yeast (if you are using active yeast)

  • Mix warm milk, yeast, and 1 tbsp of sugar in a small bowl. Let sit 5–10 minutes until foamy.
    ½ cup whole milk , warm to 110°F, 2 ¼ tsp yeast (instant or active)

Make the dough

  • In a large bowl, whisk flour, remaining sugar, and salt. Add eggs, butter, and yeast mixture. Mix until a rough dough forms, then knead for about 8–10 minutes until smooth and elastic. I like to let the dough rest for 10 minutes after mixing before attempting to knead. This makes it easier to knead a sticky dough.
    ¼ cup granulated sugar, 3 cups all-purpose flour, a pinch of salt, 2 eggs (room temperature), 5 tbsp unsalted butter, softened

First rise

  • Place dough in a greased bowl, cover, and rise for 1–1½ hours, until doubled. If your kitchen is cold, it might take longer as this is an enriched dough (a type of dough that includes sugar, eggs, butter and/or milk)

Shape the babka

  • Roll the dough into a 12x16-inch rectangle. Spread pistachio cream evenly (a cake spatula is best for this), then roll tightly from the long side. Slice lengthwise down the middle, twist the two ropes together, and place in a greased loaf pan, or a parchment paper lined loaf pan.
    ½ cup to 1 cup pistachio cream (I used 45% fat Italian pistachio cream)

Second rise

  • Cover and let rise for 45 minutes.

Bake

  • Bake at 350°F for 30–35 minutes, until golden brown. Tent with foil if it browns too quickly.

Glaze

  • Mix honey and hot water. Brush over the warm loaf for a glossy, lightly sweet finish.
    2 tbsp honey, 1 tbsp warm water
  • Let it cool off on a wire rack before slicing.

Notes

  • The dough is sticky at first, so let it rest for 10 minutes after mixing before attempting kneading. If still too sticky to handle give it another 10 minutes to rest and develop gluten.
  • Lightly oil your hands when handling the dough.
Storage
  • Room temperature: Keeps for 2-3 days in an airtight container.
  • Freeze: Wrap slices and freeze up to 2 months. Reheat briefly in the oven or toaster oven.
  • Make ahead: Prepare through the shaping step, cover, and refrigerate overnight. Bake fresh in the morning.
 

Nutrition

Serving: 100gCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 12g
Tried this recipe?Let us know how it was!