Raspberry-Pistachio Babka

Steps

• 1
  Combine one tablespoon of sugar, yeast, and warm milk in the bowl of a stand mixer, then let it sit for 5 minutes until foamy. Add the remaining sugar, egg and egg yolk, flour, and salt.
• 2
  Using the dough hook, mix at medium speed until the dough comes together into a ball. Reduce the speed and add the softened butter, one tablespoon at a time, waiting until each piece is fully incorporated.
• 3
  Knead at medium-high speed until the dough is smooth. Form it into a ball, place it in an oiled bowl, cover, and let it rest in a warm place for about 30 minutes.
• 4
  Prepare the filling: mix the pistachio cream, powdered sugar, melted butter, and vanilla extract. (You can add a little green food colouring here for a deeper colour).
• 5
  On a floured surface, roll out the dough into a rectangle approximately 25x35 cm. Spread the pistachio filling evenly over it and sprinkle with raspberries.
• 6
  Starting from the longer side, tightly roll up the dough. Cut the roll lengthwise in half, then twist the two pieces together with the cut sides facing up. Place it in a loaf pan lined with baking paper.
• 7
  Cover and let it rise in a warm place for about 1 hour until it doubles in size. Meanwhile, preheat the oven to 190°C.
• 8
  Bake for 25-30 minutes, until golden brown. Meanwhile, prepare the syrup: boil water and sugar together until the sugar dissolves, then let it cool.
• 9
  As soon as you take the babka out of the oven, immediately drizzle it with the sugar syrup. Let it cool in the pan, then slice.