Pistachio Babka

Dissolve the yeast in warm milk.

In the bowl of a food processor (or by hand), mix together the flour, sugar, and salt.

Add the eggs and the milk/yeast mixture. Knead for 5–7 minutes.

Add the butter little by little. Knead for another 10 minutes: the dough should be smooth, supple, and slightly sticky.

Cover and let rise for 1.5 to 2 hours at room temperature (it should double in size).

Knead the dough and roll it out into a large rectangle (approx. 40 × 30 cm).

Spread the pistachio spread generously.

Sprinkle with crushed pistachios.

Roll tightly lengthwise to form a log.

Cut it in half lengthwise.

Twist the two strands together, with the cut side facing up.

Place in a lined cake pan.

Let rise for another 30 to 45 minutes.

Preheat the oven to 170°C static heat.

Bake for 35 to 40 minutes. The babka should be golden brown.

While cooking, bring the water and sugar to a boil.

As soon as it comes out of the oven, immediately brush the hot babka with all the syrup.

👉 That's what makes it shiny and ultra soft.

If the spread is too firm: heat it in the microwave for 10 seconds.

For a more intense pistachio flavor: add 1 teaspoon of pure pistachio paste to the filling.

Storage: tightly wrapped in plastic wrap, it stays soft for 3 days (if it lasts that long).