Pistachio, Cardamom, and Chocolate Babka
This recipe is inspired by Ottolenghi and Honey & Co., both of whom make irresistible babkas. I’ve added cardamom to the dough and chopped pistachios to the filling, pairing them with spiced melted chocolate spread. The result is utterly addictive—I dare you to eat just one slice! Don’t be intimidated by the plaiting. Like most baking, it’s a bit messy, but the key is to have fun.
Makes 2 loaves
Hands-on Time 30 minutes
Proving Time + 4 hours
Cooking Time 30 minutes
Ingredients
300g strong white bread flour (plus extra for dusting)
2 tsp fast-action yeast
1/2 tsp plus 1/8 tsp fine salt
235g caster sugar
2 tsp plus 1/8 tsp ground cardamom
1 large egg
120ml full-fat milk
180g unsalted butter (softened)
Oil for greasing (e.g., olive, sunflower, or vegetable)
75g pistachios
100g chocolate (minimum 70% cocoa solids)
2 tbsp cocoa powder
1/8 tsp ground cinnamon
100ml water
Equipment
2 x 2lb loaf tins
Baking parchment
Scissors
Freestanding mixer with dough hook
Large bowl
Tea towel or clingfilm
Rolling pin
Chopping board
Knife
Microwaveable bowl
Microwave
Spatula
Palette knife
Saucepan
Method
1. Prepare the Dough
Line the loaf tins with parchment, ensuring the paper is intact to contain the syrup later.
In the mixer bowl, combine flour, yeast, 1/2 tsp salt, 60g sugar, and 2 tsp cardamom.
Add the egg and milk. Knead on medium speed for 5 minutes, scraping the bowl to incorporate all ingredients.
Add 80g softened butter, piece by piece, and knead for another 5 minutes until the dough is slightly sticky.
Transfer the dough to a greased bowl, cover, and let it prove for 2 hours (or overnight in the fridge) until doubled in size.
2. Make the Filling
Finely chop the pistachios, leaving some larger pieces for texture.
Melt the chocolate in a microwaveable bowl in 30-second bursts. Stir in 100g softened butter, 75g sugar, cocoa powder, 1/8 tsp cardamom, 1/8 tsp cinnamon, and 1/8 tsp salt. Let cool and thicken.
3. Shape the Babka
Roll the dough out on a floured surface into a 40cm x 30cm rectangle.
Spread the chocolate mixture evenly over the dough, then sprinkle with pistachios.
Roll the dough lengthwise and cut into two pieces. Slice each piece lengthwise and twist or plait the halves together.
Place each twisted dough into a lined tin. Cover and let prove for 2 hours.
4. Bake and Add Syrup
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
Bake the babka on the middle shelf for 30 minutes until golden.
While baking, make the syrup by dissolving 100g sugar in 100ml water over medium heat. Simmer briefly, then set aside.
Pour the syrup over the baked babka immediately after removing it from the oven.
Let cool in the tins before removing and serving.
Enjoy!
