It was in Israel that I first had this amazing bread. Just the right amount of sweetness and this reminds me of those beautiful alleys where I first had them in - Jerusalem. Easy to make at home. Mustttt try!!
Pistachio Chocolate Babka
250 gms flour
1 teaspoon salt
7 gms yeast
50 gms butter
135 ml warm milk
1 whole egg
50ml Americano Coffee
50 gms Chocolate of your choice
1 heaped tablespoon of hot chocolate powder
1/4th cup brown sugar
1 teaspoon cinnamon powder
A handful of pistachios
For the bread
For the filling
In a bowl, mix all the dry ingredients and add the melted butter (butter should be at room temperature).
Use your fingertips and mix in the butter to form a sand like texture.
Add in the egg and warm milk and kneed the dough for a good 10 mins.
Keep in kneaded dough in a bowl in a warm place and let the yeast do its magic for 1 and a half hours.
Knock the air out of the dough.
Roll your dough in a long rectangle shape and slather your filling.
Roll the dough, length wise (like a cinnamon roll), the tighter, the better.
Split the dough from the center, you'd see all the gorgeous chocolate layers and if it tries to escape, stuff it all back inside.
Twist the bread like a braid and make sure the stuffing is facing upwards.
Put the dough on a parchment paper, on a baking tray and let it rest in warm place for another 30 mins, covered with a cling foil.
Bake in the oven for 25 mins at 220 degree Celsius!
Serve hot, topped with freshly sliced pistachios for that extra crunch.