Name: Pistachio Chocolate Babka Pull Apart Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 13 h 15 min
Cuisine: American
Ingredients: 2 tablespoons bread flour (creates tender crumb); ⅓ cup water (room temperature); 2 cups bread flour (high-protein preferred); ¼ cup granulated white sugar; ½ teaspoon fine sea salt; 1 ½ teaspoons active dry yeast (fresh is acceptable); ⅓ cup whole milk (room temperature); 1 large egg (room temperature); 5 tablespoons unsalted butter (softened); 2.3 oz dark chocolate (70% cacao ideal); 4 tablespoons unsalted butter (softened); 3 tablespoons powdered sugar (sifted); 2 tablespoons unsweetened cocoa powder; 1 pinch flaky sea salt; ½ cup toasted, chopped pistachios; 3 tablespoons filtered water; 2 tablespoons granulated sugar

Introduction

This Pistachio Chocolate Babka Pull Apart is a stunning treat featuring tender, swirled dough layered with rich dark chocolate and toasted pistachios. Using the tangzhong method and an overnight fermentation, this bakery-style bread offers incredible softness and flavor perfect for breakfast, brunch, or dessert.

A close-up view of a chocolate babka loaf in a dark metal baking pan, showing multiple twisted layers of golden brown dough with dark rich chocolate swirled inside. The top of the loaf is covered with thick, shiny drizzles of dark chocolate and sprinkled with small chopped green pistachios and light brown crushed nuts. The texture of the bread looks soft and fluffy with the chocolate filling looking smooth and glossy. The pan sits on a white marbled surface, and the background is dark and out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Tangzhong Base: 2 tablespoons bread flour, ⅓ cup water (room temperature)

Main Dough: 2 cups bread flour, ¼ cup granulated white sugar, ½ teaspoon fine sea salt, 1 ½ teaspoons active dry yeast, ⅓ cup whole milk (room temperature), 1 large egg (room temperature), 5 tablespoons unsalted butter (softened)

Chocolate Filling: 2.3 oz dark chocolate (70% cacao), 4 tablespoons unsalted butter (softened), 3 tablespoons sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 pinch flaky sea salt, ½ cup toasted chopped pistachios

Sugar Syrup: 3 tablespoons filtered water, 2 tablespoons granulated sugar

Instructions

Step 1: Make the tangzhong by whisking 2 tablespoons flour with ⅓ cup water in a saucepan. Cook over medium heat, stirring constantly until a thick paste forms (about 3–4 minutes). Remove from heat and let it cool completely.

Step 2: Prepare the dough by combining bread flour, sugar, salt, and yeast in a stand mixer bowl. Add the milk, egg, and cooled tangzhong. Mix briefly, then rest for 5 minutes.

Step 3: Add softened butter in small increments and mix with the dough hook for about 15 minutes until the dough is smooth and elastic.

Step 4: Transfer the dough to a lightly oiled container, cover, and refrigerate overnight for 8 to 12 hours to ferment.

Step 5: Make the filling by melting the dark chocolate and butter together. Whisk in powdered sugar, cocoa powder, and salt until smooth.

Step 6: Roll out the cold dough into a 12×15 inch rectangle. Spread the chocolate filling evenly over the dough and sprinkle with toasted pistachios. Roll the dough tightly into a log.

Step 7: Slice the log lengthwise and braid the two halves with the cut sides facing upward. Place the braid into a 9×4 inch loaf pan.

Step 8: Cover and proof the braided dough in a warm spot for 60 to 90 minutes, until it becomes puffy.

Step 9: Preheat the oven to 350°F (180°C). Bake the babka for 30 to 35 minutes, until golden brown and the internal temperature reaches 190°F (88°C).

Step 10: While baking, simmer water and sugar until the sugar dissolves to create a sugar syrup. Brush this syrup over the hot babka immediately after removing it from the oven.

Step 11: Let the babka cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For best texture and freshness, use the tangzhong method and allow the dough to ferment overnight.

Use high-quality dark chocolate and vibrant green pistachios for the richest flavor and visual appeal.

Try swapping pistachios with hazelnuts, or add espresso powder or orange zest to the filling for a unique twist.

Dough can be shaped and frozen before the final proof to bake fresh later.

Avoid refrigerating the finished babka, as it will stale more quickly.

FAQs

What is the tangzhong method and why use it?

Tangzhong is a cooked flour and water mixture that enhances dough moisture retention. It results in a softer, fluffier bread that stays fresh longer.

Can I make this babka without a stand mixer?

Yes, you can knead the dough by hand, but it will take about 20–30 minutes to develop a smooth, elastic texture. A mixer makes the process easier and more consistent.