Pistachio Babka

butter

flour

sugar

yeast

pistachio butter

eggs

milk

powdered sugar

Activate the yeast with the warm milk and sugar.

Add the eggs, remaining sugar, and flour.

Mix with a dough hook until a shaggy dough comes together.

Add softened butter one tablespoon at a time.

Mix until the dough comes together, becomes soft, and cleans the sides. Form into a ball, cover, and rest for 30 minutes.

Mix together the pistachio paste and powdered sugar.

Add melted butter and extract for flavor.

Mix until it forms a thick spread.

Form the dough into a rectangle with your hands.

Roll out to a 10x14" rectangle.

Add the pistachio filling over the top.

Spread the filling evenly over the dough using an offset spatula.

Roll the dough up tightly from one of the long ends.

Pinch the seams closed to seal.

Cut the dough in half lengthwise with a sharp knife.

Pinch the tops together and turn the cut sides up.

Twist the dough around each other, keeping the cut sides up.

Pinch the bottom pieces together.

Transfer to a prepared loaf pan, cover, and rise until puffy and the dough starts to fill out the pan.

After the dough rises, bake the babka for 30 minutes until browned and set.

Brush simple syrup all over the top and allow it to cool.

Slice, and enjoy the surprise!