White Chocolate & Pistachio Babka Rolls

These babka rolls are soft, buttery, and filled with a luscious blend of pistachio cream, white chocolate chunks, and roasted pistachios.

Twisted into beautiful swirls and brushed with a light sugar syrup for an extra hint of sweetness, they’re perfect for a special breakfast or indulgent snack. Serve warm and enjoy the irresistible combination of flavors and textures!

Enjoy!

White Chocolate & Pistachio Babka Rolls

Diana Oana

These babka rolls with pistachio and white chocolate cream are perfect for those times when you need a dose of something sweet.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Course Dessert, Pastry

Cuisine Polish, Ukrainian

Servings 12 pieces

Equipment

• Planetary mixer
• oven

Ingredients

 

US CustomaryMetric

 

1x2x3x

The dough:

• 275 ml milk
• 7 g dry yeast
• 30 g white sugar
• 75 g full fat butter at room temperature
• 1 tsp vanilla essence
• zest of a lemon
• 2 eggs
• 500 g Manitoba flour type 550 white flour

The filling:

• 100 g pistachio cream
• 100 g white chocolate coarsely chopped
• 30 g pistachios roasted and salted

For the sugar syrup:

• 50 g sugar
• 50 ml water

Instructions

 

• Heat the milk to 37° C/100° F. Add the yeast and sugar, stir gently, and let it foam (about 10 minutes).
• Place the milk and yeast mixture in the bowl of a food processor. Add the softened butter, eggs, flavorings, and flour.
• Knead the dough for 5-7 minutes or until it becomes elastic, homogeneous and pulls away from the sides of the bowl.
• Cover the bowl of dough with plastic wrap and allow it to rise for an hour or until it doubles in volume.
• Then, roll out the dough into a 40x60cm (16×24") sheet.
• Spread the pistachio cream on half of the sheet, then sprinkle with white chocolate.
• Fold the other half of the sheet over the pistachio and white chocolate cream and cut the dough into ~3cm/ ~1 inch thick strips.
  
• Twist each strip of dough, then roll it on your fingers as in the pictures below.
  
• Place the rolls on a tray lined with parchment paper, 4-5 cm (1 ½ – 2 inches) apart. Let rise for 30 minutes while preheating oven to 180°C (356°F).
• Brush the rolls with egg wash and bake for 40-45 minutes.
• Heat sugar and water until dissolved, or mix honey with hot water. Brush syrup over warm rolls and sprinkle with pistachios. Enjoy!

Notes

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Diana Oana

As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine. I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.