Babka with pistachios, vanilla and lime
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recette

Babka with pistachios, vanilla and lime

  • Preparation 30 min
  • Cooking time 35 min
  • For 6 to 8 servings

Ingredients

    • 525 g / 18 ½ oz / 4 2/3 cups flour + 1 tbsp for mould
    • 22 cl / 7,5 fl oz warm milk
    • 1 egg + 1 yolk for glazing
    • 20 g / 2/3 oz fresh yeast (or 8 g / ¼ oz baker's yeast)
    • 100 g / 3,5 oz / ½ cup sugar
    • 100 g / 3,5 oz / ½ cup butter + 10 g / 1/3 oz for the mould
    • 5 g / 1/5 oz salt
    • Juice and zest of one lime
    • 1 vanilla pod
    • 100 g / 3,5 oz / ½ cup pistachio paste
    • 60 g / 2 oz crushed pistachios
    • 50 g / 1 ¾ oz sugar + 50 g / 1 ¾ oz water (for syrup)
  • Mix the warm milk and yeast in a bowl. Cut butter into cubes. Extract the lemon juice and zest. Scrape out vanilla seeds.
  • Mix the flour, salt, sugar and vanilla seeds in a bowl (food processor recommended). Knead at slow speed, adding the milk/yeast mixture.
    Increase the speed and knead for about 10 minutes, until the dough pulls away from the sides.
  • Add the egg, mix, then add the butter and lemon juice. Continue kneading at medium speed, about 10 minutes longer, until the dough becomes smooth and pulls away from the sides.
  • Sprinkle flour in a bowl, shape the dough into a ball and place it inside. Cover and leave to rest for 2 hours in a warm place*.
  • Butter and flour the cake dish.
  • On a floured surface, roll out the dough into a rectangle (30 x 40 cm / 12 x 16 in). Spread the pistachio paste over the dough, sprinkle with crushed pistachios and lemon zest. Roll up the dough and place in the freezer for 30 minutes.
  • Cut the roll lengthwise into three equal strips. Arrange them cut side up, and braid. Place the braid in the dish, cover with a damp cloth and leave to rest for 1 hour at room temperature.
  • Preheat oven to 170°C / 375°F / Gas Mark 5 (fan-assisted). Brush with egg yolk and bake for 35 min.
  • Prepare the syrup by bringing the sugar and water to the boil. Once out of the oven, brush the babka with the syrup. Leave to cool before demoulding.
  • Tip: For a softer, airier crumb, let the dough rest for 1 hour at room temperature, then refrigerate overnight.