White Chocolate & Pistachio Babka Rolls

If you’re on the hunt for a decadent yet approachable treat, these White Chocolate & Pistachio Babka Rolls are nothing short of spectacular. Combining the rich creaminess of white chocolate with the nutty crunch of roasted pistachios, these swirled rolls deliver a perfect balance of flavors and textures. The dough is soft and pillowy thanks to the Manitoba flour, and each bite is a delightful mix of sweet, buttery, and slightly zesty notes from the lemon zest. Whether you’re serving them up for a special brunch or just want to treat yourself, this recipe is sure to become a favorite in your baking repertoire.

What Makes This Recipe Special

What sets these White Chocolate & Pistachio Babka Rolls apart is the harmonious combination of flavors and the luxurious texture of the dough. The use of Manitoba flour, known for its high protein content, creates a wonderfully elastic dough that rises beautifully and stays soft even after baking. The pistachio cream adds an extra layer of richness and depth, complementing the white chocolate chunks perfectly. The lemon zest brings a subtle brightness to the rolls, balancing the sweetness and enhancing the overall flavor profile. And unlike ordinary rolls, the babka technique of twisting the dough creates an eye-catching swirl pattern that’s as stunning as it is delicious.

What to Buy

• 275ml milk – Whole milk works best for moisture and flavor.
• 7g dry yeast – Instant or active dry yeast for the dough to rise.
• 30g white sugar – Adds sweetness to the dough.
• 75g full fat butter at room temperature – For richness and tenderness.
• 1 tsp vanilla essence – Enhances the flavor.
• Zest of a lemon – Adds fresh citrus aroma and taste.
• 2 eggs – Binds ingredients and enriches the dough.
• 500g Manitoba flour (type 550 white flour) – Essential for strong gluten development.
• 100g pistachio cream – For the nutty filling.
• 100g white chocolate coarsely chopped – Melts into pockets of sweetness.
• 30g pistachios roasted and salted – Adds crunch and flavor contrast.
• 50g sugar – For the syrup glaze.
• 50ml water – Combined with sugar for the glaze.

Tools & Equipment Needed

• Mixing bowls – For combining ingredients and proofing dough.
• Measuring cups and spoons – Accurate ingredient measurements.
• Stand mixer with dough hook (optional) – Makes kneading easier but hand-kneading works fine.
• Rolling pin – To roll out the dough evenly.
• Baking tray or loaf pans – For shaping and baking the rolls.
• Pastry brush – To apply the syrup glaze.
• Sharp knife or pizza cutter – To slice the rolled dough.
• Kitchen scale – For precise measuring of ingredients.

The Method for White Chocolate & Pistachio Babka Rolls

Step 1: Proof the yeast

Warm the milk slightly (to about 37°C/100°F). In a small bowl, dissolve the dry yeast and 1 tablespoon of the sugar into the milk. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.

Step 2: Make the dough

In a large mixing bowl, combine the Manitoba flour, remaining sugar, and lemon zest. Add the eggs, softened butter, vanilla essence, and the frothy yeast mixture. Mix until the dough starts to come together. Knead by hand for about 10 minutes or use a stand mixer with a dough hook for 7-8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

Step 3: First rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Leave it in a warm place to rise for about 1 to 1.5 hours or until doubled in size.

Step 4: Prepare the filling

While the dough is rising, coarsely chop the white chocolate and roast the pistachios if they aren’t already roasted. Keep the pistachios salted to add that perfect savory balance.

Step 5: Roll out the dough

Once risen, punch down the dough and transfer it onto a floured surface. Roll it out into a large rectangle, about 40cm by 30cm (16 by 12 inches).

Step 6: Add the filling

Spread the pistachio cream evenly over the dough rectangle, leaving a small border around the edges. Sprinkle the chopped white chocolate and roasted pistachios evenly over the pistachio cream layer.

Step 7: Shape the babka rolls

Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, cut the log lengthwise down the middle to expose the filling layers. Twist the two strands together, keeping the cut sides facing up to showcase the swirls.

Step 8: Second rise

Place the twisted dough into a greased loaf pan or shape into individual rolls on a baking tray. Cover and let it rise for another 45 minutes until puffy.

Step 9: Bake

Preheat your oven to 180°C (350°F). Bake the babka rolls for 30-35 minutes or until golden brown and cooked through. If the top browns too quickly, tent it with foil.

Step 10: Make the syrup glaze

While the babka is baking, combine the sugar and water in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool slightly.

Step 11: Glaze and cool

As soon as the babka rolls come out of the oven, brush them generously with the sugar syrup. This gives them a glossy finish and keeps them moist. Let them cool in the pan for 10 minutes before transferring to a wire rack.

Variations by Season

• Spring: Add fresh lemon zest and a sprinkle of edible flowers on top for a bright, floral touch.
• Summer: Swap pistachio cream for almond butter and add dried cherries for a fruity twist.
• Autumn: Incorporate cinnamon and nutmeg into the dough, and replace white chocolate with chunks of caramel.
• Winter: Mix in orange zest with the lemon zest and add a drizzle of dark chocolate after baking for extra indulgence.

Things That Go Wrong

• Dough not rising: Check yeast freshness and ensure the milk isn’t too hot or cold.
• Dough too sticky: Add a little more flour, but be careful not to overdo it or the rolls will be dense.
• Filling leaking out: Don’t overfill and make sure to seal the edges of the dough well before the second rise.
• Rolls dry after baking: The sugar syrup glaze is essential for moisture—don’t skip this step!

Store, Freeze & Reheat

Store your White Chocolate & Pistachio Babka Rolls in an airtight container at room temperature. They’ll stay fresh and soft for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw at room temperature, then warm in a preheated oven at 160°C (320°F) for 8-10 minutes to bring back that freshly baked softness.

White Chocolate & Pistachio Babka Rolls FAQs

Can I use regular all-purpose flour instead of Manitoba flour?

While regular all-purpose flour can be used, Manitoba flour is preferred because of its higher protein content, which gives the dough better elasticity and a softer crumb. If you use all-purpose flour, your rolls may be slightly less fluffy but still delicious.

Is it necessary to use pistachio cream, or can I substitute it?

Pistachio cream adds richness and flavor, but if you can’t find it, you can substitute it with a homemade pistachio paste or even almond butter for a different but tasty twist.

How do I prevent the white chocolate from melting too much during baking?

Coarsely chopping the white chocolate helps it retain some texture. Additionally, spreading the filling evenly and not overfilling helps prevent the chocolate from completely melting out. Baking at the right temperature also ensures the chocolate melts just enough for a gooey interior without running everywhere.

Can I make these rolls ahead of time?

Absolutely! You can prepare the dough and filling the day before, assemble the rolls, and refrigerate them overnight. Just allow them to come to room temperature and finish their second rise before baking the next day.

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Before You Go

Don’t forget to let your White Chocolate & Pistachio Babka Rolls cool completely before slicing to preserve those beautiful swirls and prevent the filling from oozing out. Pair them with a cup of tea or coffee for the ultimate indulgence. If you love experimenting with flavors, try incorporating some dried fruits or different nuts based on what you have on hand. The beauty of this recipe lies in its versatility and the comforting aroma that fills your kitchen as they bake. Happy baking!

These White Chocolate & Pistachio Babka Rolls are a showstopper for any occasion and a treat worth sharing. Their tender crumb, luscious filling, and stunning presentation make them a delightful centerpiece for your next gathering or a special weekend project. Enjoy every bite!

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