Pistachio Babka

Enriched Dough, French Butter, Pistachio, and Burnt Cinnamon Anglaise

Baker Matthew Ramirez of Lucia | Dallas
Yield: 8 babkas

Adapted by StarChefs | November 2021

INGREDIENTS:

Burnt Cinnamon Anglaise:
1 quart cream
1 to 2 sticks cinnamon, torched until charred
¼ teaspoon vnlla Extract Co. pure vanilla extract
1 cup sugar
3 grams salt
14 egg yolks

Pre-Ferment:
294 grams milk, warmed
5.5 grams yeast
123 grams sourdough discard
73.5 grams bread flour

Dough:
416 grams bread flour
74 grams French butter
28 grams salt
53 grams sugar

To Assemble and Serve:
4 to 6 ounces pistachio butter, depending on thickness
8 ounces pistachios, coarsely ground
Simple syrup

METHOD:

For the Burnt Cinnamon Anglaise:
In a pot over medium heat, bring cream, cinnamon, vanilla, sugar, and salt to a simmer. Remove pot from heat and temper in eggs. Return to heat and cook until the mixture reaches 180℉. Strain through a chinois into a bowl then place over an ice bath to chill. Keep refrigerated.

For the Pre-ferment:
In a bowl, add all ingredients. Let and let sit and bloom until doubled in size, 15 to 20 minutes. 

For the Dough:
Dump Pre-ferment and bread flour into a stand mixer fitted with a hook attachment. Mix on low speed until fully combined, 5 minutes. Add butter, salt, and sugar and mix on medium speed, 10 minutes. Split dough into 2 portions, cover, and let double in size. 

To Assemble and Serve:
Roll each Dough portion out to 18 by 24 inches. Spread pistachio butter on the surfaces of each portion from edge to edge then sprinkle with pistachios. Roll up tight then cut into 4 equal logs. Split each log lengthwise. With the layers facing up, make an X and twist ends. Bring end to end to make a circle then place one end under the other. Place into baking vessels and let proof 25 percent. Heat oven to 185 to 190°F. Bake 25 to 30 minutes. Brush babkas with simple syrup. Let cool. Serve with Burnt Cinnamon Anglaise.

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