Spelt flour Brioche Babka with Pistachio Cream. A tender brioche bread made with spelt flour, filled with a luscious pistachio cream. The brioche is mildly sweet and pairs beautifully with the nutty sweetness of the spread. A wonderful brioche bread to have at breakfast, tea time, or dessert.
Song of the day: Tea In The Sahara - The Police
Spelt flour brioche dough
This brioche dough recipe is quite easy and one that I use regularly. It is made with spelt flour, it is light and tender, mildly sweet, and a bit nutty. I simply swap ingredients from time to time: honey or sugar, fresh yeast or dry yeast, and different spreads. Also, I like to change shapes: from pain brioché, to rolls, or wreath.
Unlike my other brioche dough recipe, this spelt brioche dough doesn’t require to stay overnight in the fridge.
In order to make the dough, you can use a stand mixer to make things easier and faster, or knead by hand for 5-10 minutes until smooth and not sticky anymore.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise for 2 hours at room temperature, protected from air draughts. TIP: I always place the bowl in the oven, turned off and with the light on.
- When the dough has risen, punch it down.
Stretch and spread
- Then, place it onto a floured surface and sprinkle some flour on the top.
- Roll it with a rolling pin to a rectangle about 3 mm thick (30x40 cm).
- With an offset spatula spread a layer of pistachio cream, leaving about 2 centimeters of empty border all around.
Roll and cut
- Next, roll the dough onto itself to form a roll. You can either roll it from the long side or the short side. This will also affect how "full" your babka will be.
- Place it in front of you and with a sharp knife cut the center lengthwise, leaving intact the edge farthest from you, so that, when you are finished cutting, the two halves remain attached to one of the two borders for about 5 cm.
- Now braid the two edges without tightening. Try to keep the dough with the pistachio cream facing up.
- Lastly, gently, place the brioche babka in the prepared loaf pan and let it rise for 1 more hour at room temperature, covered with a towel.
- When the resting time is almost finished, preheat the oven to 180° C (350° F).
Ready for the oven
- After the 1 hour resting time, the brioche babka has doubled in size.
- Gently brush the top with egg wash and place in the preheated oven.
- Bake the brioche babka for about 25-30 minutes, watching that it doesn’t overcook. You can put a piece of foil to cover the top if you see it is browning too much. You can also check the inside with a theromometer, it should read 190-200° F when done.
- Allow the brioche to cool down in the loaf pan before unmolding.
A slice of heaven
In the end, I always end up slicing the brioche bread when still slightly warm. Soft, fragrant, and just mildly sweet, with swirls of pistachio cream luring you in.
This Spelt flour Brioche Babka with Pistachio Cream is light and tender, with a side of decadent. If you have never had pistachio cream before, this is a great way to try it and make your taste buds happy.
Brioche bread is definitely among my favorites for breakfast, and this is no exception. Nonetheless, I also like it in the afternoon with tea or coffee, or as a light dessert at the end of a meal.