Dark Chocolate and pistachio babka buns

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Ingredients

  • Plain flour 500g, plus extra for dusting
  • Caster sugar 30g
  • Salt 1 tsp
  • Dried yeast 7g
  • Lemon 1, zested
  • Oat milk 275ml
  • Unsalted butter 75g
  • Eggs 2, 1 beaten to glaze

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Filling

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  • Unsalted butter 75g
  • Dark chocolate 75g
  • Icing sugar 2 tbsp
  • Cocoa powder 2 tbsp
  • Pistachios 75g, roughly chopped, plus extra for decoration*

*Coconut flakes can be used to replace.

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Directions 

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1. Dough - put the flour, sugar, salt, yeast and lemon zest into a large bowl and mix together. Put the milk and butter into a small pan and heat gently until the butter has melted, then set aside to cool to lukewarm. Add the milk mixture and 1 egg to the flour mixture, gradually, and mix to form a tough dough (you may not need all of the liquid). Knead until the dough is smooth and elastic (10-15 minutes). Put the dough into an oiled bowl, cover with clingfilm and allow to rise for about an hour, or until doubled in size.

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2. Filling - put the butter and chocolate into a small, heatproof bowl set over a pan of simmering water, heating until fully melted. Remove from the heat and use a small whisk to mix in the icing sugar and cocoa powder. Set aside until thickened to a spreadable consistency.

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3. Put the dough on a lightly floured work surface and roll out into a rectangle, roughly 40 x 60cm. Spread the filling over half of the dough and top with the pistachios and sea salt flakes. Fold the uncovered dough over the filling and gently press together. Using a sharp knife or a pizza cutter, cut into thin strips between 2 and 2.5cm thick. Twist each strand of dough a few times then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under.

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4. Put each bun onto a baking paper-lined tray, leaving 5cm of space between each bun. Cover the tray lightly with a piece of clingfilm and set aside until risen and puffy (about 45 minutes – 1 hour).

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5. Heat the oven to 190C/fan 170C/gas 5. When ready to bake, brush the buns with beaten egg. Bake for 20 minutes or until golden brown.

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Recipe from - https://www.olivemagazine.com/recipes/baking-and-desserts/chocolate-and-salted-pistachio-babka-buns/

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