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).