These braided breads are a delectable fusion of Israeli and European baking traditions. Inspired by the classic babka, they feature a rich yeasted dough swirled with a decadent filling of chocolate and pistachios. The result is a stunningly beautiful and flavorful bread that's perfect for special occasions or everyday indulgence.
Crispy on the outside and melts in your mouth on the inside. You are going to enjoy and get addicted.
Ingredients
Servings 20
Dough
- 4 cups flour 500 g
- 1 cup milk 250 ml
- 1 egg XL 65 g
- 1 tablespoon dry yeast 12 g
- ½ cup sugar 90 g
- 1 teaspoon vanilla paste
- 1 teaspoon lemon zest
- 2 tablespoons butter softened (30 g)
- Pinch salt
- 1 egg for egg wash
Filling
- 1 cup chocolate spread of choice
- ½ cup pistachios
- Sugar syrup
- 1/2 cup sugar
- ½ cup water
- 1 teaspoon lemon juice
Nutritional Facts
Nutrition Facts
Chocolate and Pistachio Braids
Amount per Serving
Calories
253
% Daily Value*
Fat
8
g
12
%
Saturated Fat
6
g
38
%
Trans Fat
0.05
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
21
mg
7
%
Sodium
27
mg
1
%
Potassium
147
mg
4
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
5
g
10
%
Vitamin A
92
IU
2
%
Vitamin C
0.4
mg
0
%
Calcium
41
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In the bowl of a stand mixer combine flour, milk, eggs, yeast, sugar, vanilla paste, and lemon zest.
- Mix with dough hook and when the dough starts to form, add butter, continue kneading, add the salt.
- Knead for 8 minutes until it is a soft smooth dough. Transfer to a greased bowl to rise and cover for 1 hour and 30 minutes until it doubles in size or overnight in fridge.
- Prepare a large deep pan with parchment paper. Divide dough into 3 pieces and roll each piece into a large rectangle about 15 inches by 10. Spread chocolate over the dough, slice into 8 thin strips. Place 4 strips one on top of the other. Slice lengthwise in the middle and twist the stacks of strips like a braid. Place on prepared pan and repeat with remaining dough and chocolate spread.
- Brush with egg, sprinkle with pistachios, cover and let rise again for 30 minute.
- Preheat oven to 375℉/160℃. Place pan in oven and baake 25-30 minutes until nicely golden.
- Meanwhile prepare sugar syrup by mixing sugar, water and lemon juice in a saucepan over low heat until sugar is dissolved. After removing breads from the oven, brush very generously with sugar syrup.
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