Pistachio Babka

I have become a big lover of babka bread, I first tried it a while ago when I made some babka rolls and since then I wanted to try a loaf version. I used my pistachio butter recipe for the filling and my usual yeast based bread recipe.

If you are unsure about baking or think it is too complicated I was there a few months ago and have realised it is not complicated and actually so satisfying.

Here are the ingredients you will need:

• 480g strong bread flour
• 10g dried active yeast
• 50g erythritol or caster sugar
• 75g unsalted butter
• 270ml milk
• 1/2 tsp vanilla paste
• 1/2 tsp salt
• 2 medium eggs

For the filling 

• Pistachio butter

For the glaze:

• 150ml water mixed with 2 tbsp sugar free syrup

Method:

1. In a large mixing bowl, mix the bread flour, salt, sugar and yeast. Set aside
2. Warm your milk just enough so the softened butter melts when added in, whisk in the egg and vanilla extract.
3. Pour the wet ingredients over the dry and mix well, the dough might be sticky, if so add more flour little by little. Cover with a cloth and let rest of 5 minutes
4. Transfer the dough to a well floured surface, oil your hands before start kneading. Knead for around 15-20 minutes until the dough is soft and bouncy, it will be very sticky to start with but keep adding flour.
5. Transfer the dough to an oiled bowl to prevent it from drying, cover and rest in a warm dry place for 50 mins (first rise)
6. Once the dough has doubled in size, punch dough and over a floured surface roll to form a rectangle of around 5mm thickness, spread the pistachio butter, roll like you would do with a roulade
7. Cut the roll in the middle and then do a simple braid, add to a baking tray and rest for 45 minutes
8. Bake at 180c for 30-35 minutes or until golden brown.
9. Once done remove quickly add the glaze all over, drizzle some more butter and enjoy!