Empty My Fridge
Amazing Honey Pistachio Babka Bread Wreath Recipe!
Ingredients
- Milk¾ cups
- Sugar0.83 cups
- Yeast2 ½ tsp
- Egg2
- Butter0.83 cups
- Vanilla2 tsp
- Salt1 tsp
- Flour3 ¼ cups
- Pistachio · chopped, roasted1 ¼ cups
- Cinnamon · ground2 tsp
- Honey½ cups
- Lemon2 tbsp
Instructions
- Warm the milk to 120–130°F (49–54°C). Pour it into a large bowl, whisk in the sugar, sprinkle the yeast on top and leave for 5 minutes until foamy.
- Whisk in the cooled melted butter, the egg and extra yolk, the salt and the vanilla until smooth.
- Add the flour about ½ cup at a time, whisking after each addition; switch to a spatula once the batter thickens.
- When a dough ball forms, turn it onto a well-floured surface and knead 5–7 minutes, adding flour as needed, until soft, smooth and elastic.
- Return the dough to the bowl, cover with a towel and proof in a warm spot for 1 to 1½ hours, until doubled.
- For the filling, pulse the pistachios in a food processor until very finely ground. Add the softened butter, sugar and cinnamon and vanilla, and pulse a few minutes until a thick paste forms. Set aside.
- Punch down the dough, turn it onto a lightly floured surface and roll into a rectangle about 15×20 inches (38×51 cm). Spread the pistachio paste evenly to the edges, then roll up lengthwise into a log.
- Split the log lengthwise down the middle, leaving about 1 inch (2.5 cm) joined at the top. Twist the two strips around each other into a braid.
- Place the braid on a parchment- or silicone-lined baking sheet and shape it into a circle, tucking the two ends under each other.
- Beat the egg for the wash, brush it over the bread and sprinkle with a few tablespoons of chopped pistachios.
- Proof the shaped bread until doubled, about 1 hour, starting to preheat the oven to 350°F (177°C) after about 30 minutes. Keep the bread beside the oven for warmth.
- Bake at 350°F (177°C) for about 40 minutes, until deep golden brown on top and the internal temperature reaches at least 200°F (93°C). After 25 minutes of baking, cover the top with foil to keep it from burning.
- Make the syrup: put the water and honey in a small saucepan, add the lemon juice and whisk. Bring to a simmer over medium heat and simmer about 3 minutes, until the honey has fully dissolved.
- While the bread is still hot from the oven, brush the syrup generously over the top in several coats, letting it soak in.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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