Ingredients for Pistachio Bread Recipe

Here are the main ingredients you’ll need to make this incredible pistachio bread. Find the full list of ingredients in the printable recipe card below.

• Dry Active Yeast – instant and regular yeast will both work well. When using instant yeast, you’ll need less time for the first proofing.
• Whole Milk – for making the yeast dough. I find that using whole milk makes the bread taste even better.
• Pistachios – use salted, roasted pistachios for the best results. The combination of sweet and salty is so delicious!
• Honey – use real honey for making the syrup. It adds lots of great flavor!
• White Granulated Sugar – for the dough and for the filling.
• Ground Cinnamon – a touch of this warming spice gives this pistachio bread even more aroma and flavor.
• All Purpose Flour – while bread flour can be used in this recipe, regular all-purpose flour also works great.
• Unsalted Butter – I recommend always using unsalted butter for baking, as this will give you more control over the salt content in the recipe.

Making the Yeast Dough

This pistachio babka bread is made with a simple, sweet yeast dough made with whole milk, butter, eggs, and sugar. It’s super easy to prepare!

1. Start by heating the milk to between 120°F and 130°F. Pour the warm milk into a large mixing bowl and whisk in the sugar. Sprinkle the yeast over the milk and let it stand for 5 minutes, until the yeast is foamy.
2. Next, add in the melted butter (cooled), egg and egg yolk, salt, and vanilla extract. Whisk for a minute until the mixture is smooth.
3. Gradually add in the flour, about ½ cup at a time. Whisk after each addition and switch to a spatula once the batter begins to thicken.
4. Once a dough ball forms, turn it out onto a well-floured work surface. Knead the dough for 5 to 7 minutes, adding more flour as needed, until a soft, smooth, and elastic dough forms.
5. Place the dough back into the mixing bowl, cover it with a towel, and set into a warm corner of the kitchen to proof for about 1 to 1 ½ hours, until the dough is doubled in size.

Making the Pistachio Spread for Filling

While the dough is proofing, it’s the perfect time to prepare the pistachio filling.

1. Place the pistachios into a food processor and pulse until the nuts are very finely ground.
2. Next, add the softened butter, sugar, cinnamon, and vanilla extract. Pulse the ingredients together for a few minutes, until a thick paste forms.
3. Set the pistachio paste aside until ready to use.

Shaping the Pistachio Babka Bread

There are two different ways you can shape this babka bread. You can braid the dough, then split it in half and place into loaf pans. Or you can create a wreath, as pictured in this post.

1. Gently punch down the proofed dough and turn it out onto a lightly floured work surface. Flour your rolling pin, then roll the dough out into a large rectangle, about 15×20-inches in size.
2. Using an off-set spatula, spread the prepared pistachio paste evenly to the edges. Gently roll the dough up into a long log, lengthwise.
3. Use a sharp knife to split the log down the middle, leaving about 1-inch at the very top. Twist the two strips of dough around each other, creating a twisted braid. Check out my video tutorial to see how this is done.
4. Transfer the bread braid onto a baking sheet lined with parchment paper or a silicon baking mat. Shape the dough into a circle, tucking the two ends underneath each other.
5. Whisk the egg for the egg wash in a small bowl, then use a pastry brush to brush the egg over the bread. Sprinkle a few tablespoons of diced pistachios over the top.

Second Proofing & Baking Instructions

1. Proof the prepared bread for a second time until doubled in size, about 1 hour. Begin preheating the oven to 350°F after about 30 minutes. Keep the bread next to the preheating oven for extra warmth.
2. Bake the babka bread at 350°F for 40 to 45 minutes, until it’s a rich, golden-brown color on top and the internal temperature reaches at least 200°F.
3. Lay a sheet of foil over the top of the bread after baking for 25 minutes to prevent the bread from burning.

Making the Simple Honey Syrup

While the bread is baking, it’s the perfect time to prepare the simple honey syrup. This syrup sinks into the bread adding flavor and simply oozes from the bread!

1. Pour the water and honey into a small saucepan. Squeeze in the fresh lemon juice and whisk everything together.
2. Bring the syrup up to a simmer over medium heat and simmer for about 3 minutes, until the honey is completely melted and combined with the water.