Description
Delicious and indulgent chocolate pistachio babka buns, perfect for any occasion!
Ingredients
Scale
- 2 ¼ teaspoons instant yeast
- ½ cup whole milk, warm
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon salt
- 10 tablespoons unsalted butter, softened
- ½ cup dark chocolate chips or chopped dark chocolate
- ¼ cup unsalted butter
- ⅓ cup powdered sugar
- ¼ cup cocoa powder
- ½ cup roasted salted pistachios, roughly chopped
- ¼ cup water
- ¼ cup granulated sugar
- Extra chopped pistachios for garnish
Instructions
- In the bowl of a stand mixer, combine warm milk and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. Add eggs, flour, and salt. Mix with the dough hook on low speed, then increase to medium and mix until the dough comes together.
- Add the softened butter, one tablespoon at a time, letting each incorporate before adding the next. Knead the dough for 8–10 minutes until it’s smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled in size.
- Melt the chocolate and butter together in a small saucepan or microwave until smooth. Stir in powdered sugar and cocoa powder. Let cool slightly until spreadable but not runny.
- Once risen, punch down the dough and divide it into two equal portions. Roll out one piece into a rectangle on a lightly floured surface (about 12×16 inches). Spread half of the chocolate mixture evenly over the dough, then sprinkle with half the chopped salted pistachios.
- Roll the dough tightly into a log from the long side. Slice the log lengthwise down the middle to expose the filling, then twist the two halves together, cut side up, into a braid. Coil into a bun shape and place in a lined muffin tin or on a baking sheet. Repeat with the second half of the dough.
- Cover the buns loosely and let them rise again for 30–45 minutes, until slightly puffed.
- Preheat your oven to 350°F (175°C). Bake the babka buns for 18–22 minutes, or until golden brown and cooked through.
- While the buns bake, simmer water and sugar together until dissolved. Brush the warm syrup over the hot buns as soon as they come out of the oven—this gives them that signature shine and keeps them moist.
- Sprinkle with extra chopped pistachios for extra crunch and color.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- Let the syrup cool slightly before brushing it on the warm buns.
- Prep Time: 2 hours
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg