BABKA with saffron and pistachio

2022. 12. 18.

Today's recipe is tailored to the winter days, make it yourself, we'll help you with your work with a recepe video!

Dough

150 ml milk (3%)
1 gram of saffron
4 tablespoons of sugar
25 grams of fresh yeast
125 grams of butter at room temperature
2 room temperature eggs
360-420 grams of flour

Ingredients for the filling:

200 grams of pistachio butter
65 grams of chopped pistachios
45 grams of sugar

Ingredients for the sugar syrup:

70 grams of sugar
50 ml of water

Saffron and pistachio BABKA step by step:

1. To make the dough, assemble your ANKARSRUM food processor with the 7-liter stainless steel mixing bowl, the spiral kneading hook and the kneading roller, as well as the scraper for the mixing bowl, which prevents the dough from sticking to the walls of the bowl. These are parts of the basic set, get to know the contents of the box by clicking HERE and HERE!

2. Crumble the yeast into the bowl.

3. Heat the milk with the saffron and sugar to 37 °C, then take it off the heat and pour it into the metal bowl of your ANKARSRUM food processor.

4. Add the eggs, butter and salt one at a time while mixing continuously on low speed, then switch to a higher speed and gradually add the flour as well. Knead the dough for about 10 minutes in the food processor at medium speed.

5. When the dough is elastic, shiny and begins to separate from the sides of the bowl, it is ready to rise, covered, in the refrigerator for at least 8 hours.

6. Place the dough on a floured surface, sprinkle the top with flour and roll out approx. into a 25 x 40 cm rectangle. Now spread the filling (pistachio butter, chopped pistachios and sugar) but leave a strip of about 2 cm on one long side. Roll up the dough starting from the opposite long side.

7. Split the roll lengthwise with a sharp knife into two parts and turn the cut surface upwards. Watch how to do it in this video, then merge the two strips and make a wreath out of them.

8. Carefully lift the finished wreath into a round baking dish and leave it covered for 1 hour.

9. While the wreath is rising, boil the sugar and water until the sugar dissolves, then let it cool. This will be the sugar syrup.

10. To bake the babka, preheat the oven to 200°C and approx. Bake the wreath in the lower part of the oven for 25-30 minutes until it gets a nice color. Use a skewer to check that it is cooked.

ANKARSRUM tip:

Immediately coat the wreath with the sugar syrup and let it cool before eating. Serve with the help of the ANKARSRUM confectionery set.