Amazing Honey Pistachio Babka Bread Wreath Recipe!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can reduce saturated fat.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while being more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for moisture.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup offers a similar sweetness with a lower glycemic index.

Heat 3/4 cups of whole milk to between 120 and 130° F.

Pour the warm milk into a large mixing bowl.

Add 1/3 cup of white granulated sugar and sprinkle in 2 1/2 teaspoons of dry active yeast; let proof for about 5 minutes until foamy.

Add 1 teaspoon of sea salt, 1 egg, 1 egg yolk, and 1/3 cup of melted unsalted butter to the yeast mixture; whisk together.

Add 1 teaspoon of vanilla extract and gradually mix in 3 cups to 3 1/4 cups of all-purpose flour, about half a cup at a time, whisking after each addition.

Once the batter thickens, switch to a spatula and turn the dough out onto a floured surface; knead for about 6 minutes until smooth and elastic, adding more flour as needed to prevent stickiness.

Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let proof in a warm spot for about 1 to 1.5 hours until doubled in size.

Prepare the pistachio filling by placing 1 cup of salted roasted pistachios in a food processor and pulse for about a minute until finely ground.

Add 2 teaspoons of ground cinnamon, 1/2 cup of white granulated sugar, 1 teaspoon of vanilla extract, and 1/2 cup of unsalted softened butter to the ground pistachios; pulse until a thick paste forms.

Once the dough is proofed, punch it down and lightly flour the work surface and rolling pin.

Roll the dough out into a rectangle approximately 20 by 15 inches.

Spread the pistachio paste evenly over the surface of the dough.

Starting at one end, roll the dough into a log, leaving about an inch at the top.

Slice the log in half lengthwise with a sharp knife to expose the filling.

Twist the two halves together to create a braid and transfer it to a baking sheet lined with a silicone mat or parchment paper, shaping it into a wreath.

Apply an egg wash over the bread using a pastry brush and sprinkle chopped pistachios on top if desired.

Let the shaped babka proof at room temperature for about 1 to 1.5 hours until doubled in size.

Preheat the oven to 350° F after about 30 minutes of proofing.

Bake the wreath for about 35 to 40 minutes until golden brown.

While the bread is baking, prepare the honey syrup by combining 1/2 cup of water, 1/2 cup of honey, and the juice of 1 lemon in a small saucepan; bring to a simmer over medium heat for a couple of minutes until combined.

Tent the bread around the 25-minute mark to prevent over-browning.

Once baked, brush the honey syrup generously over the bread, allowing it to soak in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens