I fell in love with this traditional Jewish pastry during my visits to New York, back in the day when I was modelling full-time and the Big Apple was one of my most frequent destinations. Although we have something similar in Lithuania, yeasted sweet breads which we usually fill with poppy seeds, they do not come close to any babka. My favourite part about babka is the rich buttery dough, whereas Lithuanians use a much simpler version of it, therefore it tends to lack flavour. Basically, babka is a well improved version of what I grew up with and I couldn’t be happier to have decided to learn mastering it at home. I took the all-time classic cinnamon flavour and upgraded it with salted roasted pistachios. I love the extra crunch and sophistication they bring to the overall flavour.

Babka might seem like a difficult task at first, but bare in mind that if you have at least a bit of practice baking cakes or pies, you can surely bake a beautiful babka. Standing or hand-held mixer makes the process easier, but if you do not have these appliances, you can knead the dough by hands. You will actually gain a better understanding while working it every step of the way, feeling its structure change from rough to soft and supple. I believe the most difficult task here for you will be rolling, cutting and braiding it which in fact is also the most exciting part. For best results, use the highest quality products you can get.

This recipe is made using a rich and buttery brioche dough, therefore the final result has a dense structure with a rich feel in one’s mouth. It’s my take on the classic and I hope you will enjoy it as much as I do.

Instructions

Prep the brioche dough early in the morning if you wish to bake it in the evening or in the evening if you wish to bake it the following morning. You can make it using a standing or handheld mixer, or simply using your hands. Warm milk to lukewarm temperature.

Mix sugar with yeast and warmed milk. Stir to combine well and leave it for 15 min. for the yeast to activate – you will notice some small bubbles forming on the surface of milk mixture.

In a mixer bowl, mix flour with salt. Attach the dough hook and add eggs, one at a time, mixing well after each one. Dough will turn into lumps. Add the yeast mixture and continue mixing (or kneading by hand) until it gets incorporated.

Finally, add butter a tablespoon at a time, waiting for it to get incorporated before adding another one (best option would be to work the dough on a flat surface if you’re kneading by hand). Continue kneading for 7 minutes or so – dough will slowly become supple and soft.

Transfer it to a bowl dusted with flour, cover with a damp cloth and put in the fridge for 10-12 hours – it will be easy to work with afterwards.

Mix all of the filling ingredients except for pistachios. Chop pistachios and set aside. Dust your work surface and your rolling pin with flour.

Roll the dough into a rough oval shape. It should be slightly longer than your baking tin and at least twice as wide. Spread filling evenly on top, leaving about 2 cm gap along the edges. Sprinkle with pistachio nuts on top.

Roll it into a cylinder, squeezing lightly for the layers to stick together. Cut it in half lengthwise then braid it. Tuck the ends underneath and carefully transfer to a baking tin lined with baking paper. Cover with a kitchen towel and let it rise at room temperature for 1h 30 min.

Place it into a 160°C oven with a fan setting (180°C without fan) for 40-45 min. Mix water with sugar until it is completely dissolved.

Pull babka out of the oven and immediately brush its surface with simple syrup (sugar and water mixture). Let it cool before cutting.