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Spelt flour Brioche Babka with Pistachio Cream

Spelt flour Pistachio Cream Brioche Babka-feature-three slices cut on board

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5 from 9 reviews

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.

Ingredients

Scale
  • 300 g light spelt flour
  • 120 g milk or half and half cream
  • 4 g active dry yeast (or 12 g fresh baker's yeast)
  • 40 g salted butter (or unsalted + a pinch of salt), soft, at room tempearture
  • 1 large egg
  • 3 tablespoons honey (or sugar)
  • 1 small jar pistachio cream (we used Favuzzi 180 g pistachio cream)

For the egg wash:

  • 1 small egg beaten with 1 tsp water

Instructions

  1. Dissolve the yeast in the warm milk.
  2. In the bowl of a stand mixer fitted with the dough hook, add the flour and the yeast mixture. Mix on low.
  3. Add the honey or sugar, and the egg. Mix to combine.
  4. Then, add the soft butter and mix on medium until smooth for 5-10 minutes.
  5. 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.
  6. In the meantime, butter a loaf pan.
  7. When the dough has risen, punch it down, then place it onto a floured surface. Sprinkle some flour on the top and roll it with a rolling pin  to a rectangle about 3 mm thick (30x40 cm).
  8. Once the dough is stretched, with an offset spatula spread a layer of pistachio cream, leaving about 2 centimeters of empty border all around.
  9. Next, roll the dough on itself lengthwise to form a roll, then place it in front of you and with a sharp knife cut the center lengthwise, being careful to start the cut leaving intact the edge farthest from you, so that, when you are finished cutting, the two halves are not completely separated but remain attached to one of the two borders for about 5 cm.
  10. Now braid the two edges without tightening. Try to keep the dough with the cream facing up.
  11. 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.
  12. Preheat the oven to 180° C (350° F).
  13. Gently brush the top with the egg wash, then place in the preheated oven.
  14. 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.
  15. Allow the brioche to cool down in the loaf pan before unmolding.
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