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Golden brown pistachio chocolate babka pull apart in loaf pan showing glossy top and visible chocolate pistachio swirls with dramatic lighting

Pistachio Chocolate Babka Pull Apart

A showstopping Pistachio Chocolate Babka Pull Apart featuring tender, swirled dough, rich dark chocolate filling, and toasted pistachios. This bakery-style yeasted bread uses the tangzhong technique and overnight fermentation for unmatched flavor and softness.
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Prep Time 40 minutes
Cook Time 35 minutes
4 days 12 hours
Total Time 13 hours 15 minutes
Servings: 10
Course: Breakfast, brunch, Dessert
Cuisine: American, european
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Tangzhong Base
  • 2 tablespoons bread flour Creates tender crumb
  • ⅓ cup water Room temperature
Main Dough
  • 2 cups bread flour High-protein preferred
  • ¼ cup sugar Granulated white
  • ½ teaspoon salt Fine sea salt
  • 1 ½ teaspoons active dry yeast Fresh is acceptable
  • ⅓ cup whole milk Room temperature
  • 1 large egg Room temperature
  • 5 tablespoons butter Softened, unsalted
Chocolate Filling
  • 2.3 oz dark chocolate 70% cacao ideal
  • 4 tablespoons butter Unsalted, softened
  • 3 tablespoons powdered sugar Sifted
  • 2 tablespoons cocoa powder Unsweetened
  • 1 pinch sea salt Flaky preferred
  • ½ cup pistachios Toasted, chopped
Sugar Syrup
  • 3 tablespoons water Filtered preferred
  • 2 tablespoons sugar Granulated

Equipment

  • Stand mixer with dough hook
  • Digital kitchen scale
  • 9x4 inch loaf pan
  • Rolling Pin
  • Sharp serrated knife
  • Pastry brush

Method
 

  1. Make Tangzhong: In a saucepan, whisk 2 tbsp flour and 1/3 cup water. Cook over medium heat until a thick paste forms (3–4 minutes). Cool completely.
  2. Prepare Dough: In a mixer, combine flour, sugar, salt, and yeast. Add milk, egg, and cooled tangzhong. Mix, rest 5 mins. Add butter in increments, mix 15 mins until smooth and elastic.
  3. Ferment Overnight: Transfer dough to oiled container, cover, and refrigerate overnight (8–12 hours).
  4. Make Filling: Melt chocolate and butter. Sift and whisk in powdered sugar, cocoa powder, and salt. Stir until smooth.
  5. Shape Babka: Roll cold dough into 12x15" rectangle. Spread filling, sprinkle pistachios, roll tightly. Slice log lengthwise, braid with cut sides up, and place in loaf pan.
  6. Final Proof: Cover and proof in warm spot for 60–90 mins until puffy.
  7. Bake: Preheat to 350°F (180°C). Bake 30–35 mins until golden and internal temp reaches 190°F (88°C).
  8. Sugar Syrup: Simmer sugar and water until dissolved. Brush over hot babka.
  9. Cool: Let cool 20 mins in pan, then transfer to wire rack.

Notes

Dough can be shaped and frozen for later baking.
Tangzhong ensures soft texture and extended freshness.
For best results, use high-quality chocolate and vibrant green pistachios.
Customize with hazelnuts, espresso, or orange zest for variation.
Avoid refrigerating finished babka; it stales quickly.