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Chocolate Pistachio Babka Brioche

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Preparation time

30 minutes

Cooking time

30 minutes

Resting time

3hours

For

6 people

Difficulty

Easy

Budget

1/3

Product used

Ingredients

– 250g flour
– 1 egg
– 4g of 11g sachet Saf-instant® Baker’s dry yeast
– 50g sugar
– 140g butter (70g for the brioche and 70g for the filling)
– 80g crushed pistachios
– 100g cooking chocolate
– 10cl milk
– 4g salt

Ustensils

– mixing bowl
– cake mould
– clean tea towel
– rolling pin

Preparation

1. In a bowl add the Saf-instant® yeast to the warm milk (35°C) and stir.

2. Mix together the flour, sugar and salt in a mixing bowl. Make a well in the centre, add the egg and the yeast and milk mixture. Knead by hand.

3. Add half the soft butter cut into cubes. Knead constantly by hand without stopping, for 10 minutes, until you obtain a ball of dough.

4. Cover with a tea towel and leave to rest for 2 hours at room temperature.

5. Melt the chocolate and the other half of the butter in a bain-marie. Then place in the fridge for approximately ten minutes.

6. Knock back the dough by gently kneading, then roll out on a floured work surface. Form a rectangle approximately 3 to 5mm thick.
Spread the melted chocolate over the dough, leaving ½cm at the edges, then sprinkle with crushed pistachios.
Roll up the dough from the longest side to create a sausage.
Cut the sausage in half lengthwise with a knife and wind the two lengths around one another to create the babka.

→ Watch the video “How to make attractive loaves and brioches” for a demonstration on shaping dough.

7. Place the twisted babka in a buttered and floured cake mould.
Cover and leave to rest for 1 hour at room temperature, the dough should double in size.

8. Bake for 30 minutes in a hot oven at 180°C (thermostat 6).

Prepare the dough the day before, twist the two halves together, cover with cling film and keep in the fridge overnight. The dough will not develop a crust and you can bake it the next day before serving. To give your babka a glossy finish after cooking, before placing in the oven paint with warm syrup (15cl water/150g icing sugar).

Variation

Starting from the basic recipe, you can also create a savoury version of the traditional babka, flavoured with pesto or a combination of goat cheese and walnuts.