Iron Chef Shellie

Chocolate Babka Buns with Pistachio

Nothing like a chocolate babka shaped like a Swedish cinnamon bun to create the perfect treat.


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Chocolate Babka Buns with Pistachio
July 31, 2023
Recipes , Shellie Faves

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Chocolate Babka Buns with Pistachio

If you are a Seinfeld fan, you’ll know that chocolate babka is the better babka. This lovely fluffy bread filled with a moreish chocolate filling, and pimped up with chopped pistachios and a little sea salt was set to be a winner. However, instead of shaping it like the tradition babka loaf, this recipe by Edd Kimber takes a twist and shapes them like the traditional Swedish cinnamon buns, and I’m all for it! Perfect for sharing with a crowd, packing in lunch boxes and popping in your mouth for a treat. A bit of work required but well worth it. I love the lemon zest in the dough that brings it all together.

Chocolate Babka Buns with Pistachio

Edd Kimber
Print Recipe


  • 500g strong bread flour, plus extra for dusting
  • 30g caster sugar
  • 1 tsp salt
  • 7g dried yeast
  • 1 lemon, zested
  • 275ml milk
  • 75g unsalted butter
  • 2 eggs, 1 beaten to glaze


  • 75g unsalted butter
  • 75g dark chocolate
  • 2 tbsp icing sugar
  • 2 tbsp cocoa powder
  • 75g blanched pistachios, roughly chopped, plus extra for decoration
  • 1/4 tsp sea salt flakes


  • 75g caster sugar
  • 1 tsp vanilla extract


  • To make the dough, put the flour, sugar, salt, yeast and lemon zest into a large bowl and mix together. Put the milk and butter into a small pan and heat gently until the butter has melted, then set aside to cool to lukewarm. Add the milk mixture and 1 egg to the flour mixture, gradually, and mix to form a shaggy dough (you may not need all of the liquid). Knead until the dough is smooth and elastic (10-15 minutes). Put the dough into an oiled bowl, cover with clingfilm and allow to rise for about an hour, or until doubled in size.
  • To make the filling put the butter and chocolate into a small, heatproof bowl set over a pan of simmering water, heating until fully melted. Remove from the heat and use a small whisk to mix in the icing sugar and cocoa powder. Set aside until thickened to a spreadable consistency.
  • Put the dough on a lightly floured worksurface and roll out into a rectangle, roughly 40 x 60cm. Spread the filling over half of the dough and top with the pistachios and sea salt flakes. Fold the uncovered dough over the filling and gently press together. Using a sharp knife or a pizza cutter, cut into thin strips between 2 and 2.5cm thick. Twist each strand of dough a few times then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under.
  • Put each bun onto a baking paper-lined tray, leaving 5cm of space between each bun. Cover the tray lightly with a piece of clingfilm and set aside until risen and puffy (about 45 minutes – 1 hour).
  • Heat the oven to 190C/fan 170C/gas 5. When ready to bake, brush the buns with beaten egg. Bake for 20 minutes or until golden brown.
  • Make the glaze by boiling the sugar, together with 75ml water, for a couple of minutes. Remove from the heat and add the vanilla. While the buns are fresh from the oven, brush liberally with the glaze, sprinkling with a few extra chopped pistachios. Store in a sealed container for up to three days.

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Chocolate Babka Buns with Pistachio

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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