Description

A decadent Pistachio Chocolate Babka Pull Apart featuring tender, swirled yeasted dough made using the tangzhong technique for ultimate softness, filled with rich dark chocolate and toasted pistachios. This bakery-style bread utilizes overnight fermentation and braiding to create a stunning layered pull-apart loaf ideal for breakfast, brunch, or dessert.

Ingredients

Scale

Tangzhong Base

2 tablespoons bread flour (creates tender crumb)
⅓ cup water (room temperature)

Main Dough

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)

Chocolate Filling

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

Sugar Syrup

3 tablespoons filtered water
2 tablespoons granulated sugar

Instructions

Make Tangzhong: In a saucepan, whisk together 2 tablespoons bread flour and ⅓ cup water. Cook over medium heat for 3–4 minutes, stirring constantly until a thick paste forms. Remove from heat and allow to cool completely.
Prepare Dough: In a stand mixer fitted with a dough hook, combine 2 cups bread flour, ¼ cup sugar, ½ teaspoon salt, and 1 ½ teaspoons active dry yeast. Add ⅓ cup whole milk, 1 large egg, and the cooled tangzhong. Mix until combined, then rest the dough for 5 minutes. Gradually add 5 tablespoons softened unsalted butter in increments, mixing for about 15 minutes until the dough becomes smooth and elastic.
Ferment Overnight: Transfer the dough to a lightly oiled container. Cover tightly and refrigerate overnight (8–12 hours) to develop flavor and texture.
Make Filling: Melt 2.3 oz dark chocolate and 4 tablespoons softened butter together until smooth. Sift in 3 tablespoons powdered sugar, 2 tablespoons unsweetened cocoa powder, and 1 pinch flaky sea salt. Whisk until fully combined and smooth.
Shape Babka: Remove dough from refrigerator and roll it out on a floured surface into a 12×15 inch rectangle. Evenly spread the chocolate filling over the dough, then sprinkle ½ cup toasted, chopped pistachios on top. Roll the dough tightly from the long edge into a log. Using a sharp serrated knife, slice the log lengthwise into two strands. Carefully braid the strands with the cut sides facing up, then transfer the braid into a greased 9×4 inch loaf pan.
Final Proof: Cover the loaf and proof it in a warm spot for 60 to 90 minutes until it becomes puffy.
Bake: 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).
Prepare Sugar Syrup: While babka bakes, combine 3 tablespoons filtered water and 2 tablespoons sugar in a small saucepan. Simmer gently until the sugar dissolves completely.
Glaze and Cool: Remove the babka from the oven and immediately brush the hot loaf with the sugar syrup to give it a glossy finish. Let it cool for 20 minutes in the pan before transferring to a wire rack to cool further.

Notes

The dough can be shaped and frozen for later baking to save time.
Using the tangzhong method ensures a soft texture and keeps the bread fresh longer.
For best flavor, choose high-quality dark chocolate and vibrant green pistachios.
Customize this babka by adding hazelnuts, a touch of espresso, or orange zest into the filling for different variations.
Avoid refrigerating the finished babka as it can cause it to stale quickly; store at room temperature instead.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American, European

Keywords: babka pull apart, chocolate pistachio swirl bread, pistachio chocolate babka, tangzhong babka, yeasted sweet bread