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 PistachioPrint 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.