Pistachio Babka is a rich, soft, and beautifully layered sweet bread that combines pillowy brioche-style dough with a sweet, buttery pistachio filling. Every slice reveals stunning green swirls, making it as visually impressive as it is delicious. Whether served for breakfast, dessert, or as an elegant treat with tea or coffee, this babka brings comfort and flavor in every bite.
Ingredients
For the Dough
- Whole milk, warmed
- Granulated sugar
- Active dry yeast
- One whole egg
- One egg yolk
- All-purpose flour
- Salt
- Unsalted butter, softened
For the Pistachio Filling
- Pistachio butter
- Powdered sugar
- Melted butter
- Almond extract
- A few drops of green food coloring (optional, for a more vibrant pistachio color)
For the Simple Syrup (Optional but Recommended)
- Water
- Granulated sugar
- A few drops of almond extract
How to Make Pistachio Babka
1. Activate the Yeast
Warm the milk and mix it with part of the sugar and the yeast. Allow it to sit for about five minutes, or until it becomes foamy. This step ensures the yeast is alive and ready to help the dough rise.
2. Make the Dough
Add the rest of the sugar, the egg, the egg yolk, flour, and salt to the activated yeast mixture. Start mixing until the dough begins to come together.
Then, add the softened butter one piece at a time while kneading. Continue kneading until the dough becomes smooth, elastic, and begins to pull away from the sides of the bowl.
3. First Rise
Cover the dough and allow it to rest in a warm place for about 30 minutes. The dough will soften and begin to puff slightly.
4. Prepare the Filling
Mix pistachio butter, powdered sugar, melted butter, and almond extract until smooth.
If your pistachio butter looks brownish, you can add a small amount of green food coloring to achieve a brighter pistachio color.
5. Shape the Babka
Roll the dough out into a large rectangle. Spread the pistachio filling evenly over the surface.
Roll the dough tightly into a log, then slice the log lengthwise to expose the inner layers.
With the cut sides facing up, twist the two long pieces together to create the babka braid.
Transfer the twisted loaf into a greased loaf pan.
6. Second Rise
Let the shaped babka rise again in the pan. It should puff and nearly fill the pan.
7. Bake
Bake the babka in a preheated oven at 375°F (190°C) for about 25 to 30 minutes, or until the top is golden brown and a knife inserted in the center comes out clean or with just a bit of sticky filling.
8. Brush with Syrup
While the babka is still hot, brush it generously with simple syrup. This gives the loaf a beautiful shine and helps keep it moist.
Allow it to cool slightly before slicing.
Tips for the Best Pistachio Babka
- Use whole milk for the softest dough texture.
- Make sure your yeast is fresh and active before starting.
- Almond extract enhances the pistachio flavor—most pistachio desserts use almond extract.
- A touch of green coloring helps the filling look vibrant instead of brown.
- If you love extra pistachio flavor or crunch, sprinkle chopped pistachios on top before baking.
- Let the babka cool before slicing to reveal clean, beautiful swirls.
Flavor Variations
You can customize this babka by adding:
- White chocolate chips
- Raspberry jam
- Cranberry compote
- Dark chocolate pieces
- Cardamom for a warm hint of spice
Each variation pairs incredibly well with pistachio.
Storage Instructions
- Keep the babka wrapped tightly at room temperature for up to 3 days.
- For longer storage, wrap it in plastic film and foil, place in a freezer-safe bag, and freeze for up to 3 months.
- To reheat, warm slices in the oven or microwave for a soft, fresh-baked feel.