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.

Pistachio, Cardamom, and Chocolate Babka
Pistachio, Cardamom, and Chocolate Babka

Makes 2 loaves

Hands-on Time 30 minutes

Proving Time + 4 hours

Cooking Time 30 minutes

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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!

Pistachio, Cardamom, and Chocolate Babka
Pistachio, Cardamom, and Chocolate Babka