5.0 from 3 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 12 pieces
Course:
Dessert
Cuisine:
Polish , Ukrainian
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!
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