Pistachio Babka

Adapted by StarChefs.com
November 2021
Yield: 8 babkas


Burnt Cinnamon Anglaise:
1 quart cream
1 to 2 sticks cinnamon, torched and charred
¼ teaspoon vnlla Extract Co. pure vanilla extract
1 cup sugar
3 grams salt
14 egg yolks
294 grams milk, warmed
5.5 grams yeast
123 grams sourdough discard
73.5 grams bread flour
416 grams bread flour
74 grams French butter
28 grams salt
53 grams sugar
To Assemble and Serve:
4 to 6 grams pistachio butter, depending on thickness
8 ounces pistachios, coarsely ground
Simple syrup


For the Burnt Cinnamon Anglaise

In a pot over medium heat, bring cream, cinnamon, vanilla, sugar, and salt to a simmer. Remove pot from heat and temper in eggs. Return to heat and cook until the mixture reaches 180℉. Strain through a chinois into a bowl then place over an ice bath to chill. Keep refrigerated.

For the Pre-ferment

In a bowl, add all ingredients. Let and let sit and bloom until doubled in size, 15 to 20 minutes. 

For the Dough

Dump Pre-ferment and bread flour into a stand mixer fitted with a hook attachment. Mix on low speed until fully combined, 5 minutes. Add butter, salt, and sugar and mix on medium speed, 10 minutes. Split dough into 2 portions, cover, and let double in size. 

To Assemble and Serve

Roll each Dough portion out to 18 by 24 inches. Spread pistachio butter on the surfaces of each portion from edge to edge then sprinkle with pistachios. Roll up tight then cut into 4 equal logs. Split each log lengthwise. With the layers facing up, make an X and twist ends. Bring end to end to make a circle then place one end under the other. Place into baking vessels and let proof 25 percent. Heat oven to 185 to 190°F. Bake 25 to 30 minutes. Brush babkas with simple syrup. Let cool. Serve with Burnt Cinnamon Anglaise.