White Chocolate & Pistachio Babka Rolls

Twisted into beautiful swirls and brushed with a light sugar syrup for an extra hint of sweetness, they’re perfect for a special breakfast or indulgent snack. Serve warm and enjoy the irresistible combination of flavors and textures!

Enjoy!

Equipment

• Planetary mixer
• oven

The dough:

• 275 ml milk
• 7 g dry yeast
• 30 g white sugar
• 75 g full fat butter at room temperature
• 1 tsp vanilla essence
• zest of a lemon
• 2 eggs
• 500 g Manitoba flour type 550 white flour

The filling:

• 100 g pistachio cream
• 100 g white chocolate coarsely chopped
• 30 g pistachios roasted and salted

For the sugar syrup:

• 50 g sugar
• 50 ml water

Instructions

• Heat the milk to 37° C/100° F. Add the yeast and sugar, stir gently, and let it foam (about 10 minutes).
• Place the milk and yeast mixture in the bowl of a food processor. Add the softened butter, eggs, flavorings, and flour.
• Knead the dough for 5-7 minutes or until it becomes elastic, homogeneous and pulls away from the sides of the bowl.
• Cover the bowl of dough with plastic wrap and allow it to rise for an hour or until it doubles in volume.
• Then, roll out the dough into a 40x60cm (16×24") sheet.
• Spread the pistachio cream on half of the sheet, then sprinkle with white chocolate.
• Fold the other half of the sheet over the pistachio and white chocolate cream and cut the dough into ~3cm/ ~1 inch thick strips.
• Twist each strip of dough, then roll it on your fingers as in the pictures below.
• Place the rolls on a tray lined with parchment paper, 4-5 cm (1 ½ – 2 inches) apart. Let rise for 30 minutes while preheating oven to 180°C (356°F).
• Brush the rolls with egg wash and bake for 40-45 minutes.
• Heat sugar and water until dissolved, or mix honey with hot water. Brush syrup over warm rolls and sprinkle with pistachios. Enjoy!