Babka Wreath
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Ingredients:
Dough:
530g All Purpose Flour
80g Castor Sugar
1tbsp Dry Instant Yeast
3 Eggs (room temperature)
1/2tsp Vanilla Essence
120ml Whole Milk (room temperature)
150g Unsalted Butter (room temperature)
A Pinch of Salt
Filling
160g Crushed Pistachios
140g Unsalted Butter
60g Icing Sugar
30g Unsweetened Cocoa Powder
A Pinch of Salt
Syrup
120ml Water
100g Brown Sugar
Directions:
Let’s start with the dough. In a large bowl or mixer bowl add the flour, sugar, salt, and yeast.
In a separate bowl or jug, combine the milk, eggs, and vanilla and whisk well.
Add the milk mixture to the dry ingredients.
Cut the butter into small cubes and allow it to soften a bit before using it.
Start mixing by hand or if using the mixer attach the dough hook attachment.
When the dough starts coming together, add the butter one piece at a time until it’s absorbed by the dough.
Keep kneading for at least 10 minutes until you get a sticky silky dough.
Place the dough in a lightly oiled bowl, cover it with cling film, and refrigerate overnight.
The following day, remove the dough from the fridge at least an hour before using. It should have risen almost double in size.
Prepare the butter filling by combining the butter (softened) icing sugar, cocoa powder, and salt until it gets creamy.
Roast the pistachios for about 8 minutes in a hot oven then crush them by using the pulse feature in a food blender. Do not pulverize it completely, leave some pistachio chunks.
Open the dough on a floured kitchen surface into a rectangular shape.
The thickness should be around 4mm.
Spread the chocolate butter evenly leaving one inch at the top.
Drizzle the pistachios and tightly roll the dough. Wet a bit the 1 inch of plain dough at the top to seal the roll well.
Using a sharp knife, cut the roll lengthwise, and with the cut facing up, place the two halves on top of each other in the center.
Keep twisting the two halves together and curve them inwards to form a wreath.
Place it onto a baking sheet lined with baking paper and bake for 30-35 minutes in a preheated 170°c oven.
In the meantime prepare the syrup but bringing the brown sugar and water to a boil for a couple of minutes.
When the babka is nicely browned and puffed up take it out of the oven and drizzle generously with all the syrup while still hot.
Allow it to cool off completely and it’s ready to serve.