Pistachio Chocolate Babka Rolls (video)

1 prep + 35 cook + 1 Proofing Time (varies)

rolls

Soft and fluffy pistachio chocolate babka bread rolls with a simple sugar glaze! These pistachio rolls are rich, decadent, and so delicious!

For the filling: place the butter into a small saucepan and melt over medium heat.
Add the chocolate chips, cocoa powder, fine sugar, and cinnamon. Whisk and continue to cook over medium heat for 2 to 3 minutes, until the sugar is dissolved and you have a smooth mixture.
If you are using regular sugar instead of fine sugar, cook the filling over low heat for 5 to 6 minutes, until the sugar is dissolved.
Remove the filling from the heat and stir in the vanilla extract. Transfer the filling into a bowl and let it cool at room temperature. As it cools, it will thicken. You want the filling to the consistency of creamy peanut butter or Nutella for spreading.

Follow these instructions for using instant yeast; find the instructions for using regular yeast in my post above.
Heat the milk in the microwave or on the stovetop to about 110 to 120°F. Pour the milk into a large mixing bowl.
Add the yeast, eggs, sugar, melted butter (cooled), salt, and vanilla extract. Whisk everything together for a minute, until the eggs are well beaten.
Gradually begin adding in the flour, whisking it in at first, then switching to a spatula once the batter thickens.
Once the batter pulls into a dough ball, transfer it onto a well-floured work surface. Knead the dough, adding the remaining flour, until it’s smooth and elastic, for about 5 to 7 minutes.
If the dough is still too sticky, you can add additional flour.
Cover the dough with a towel and let it rest for 15 minutes before rolling it out.

Line two large baking sheets with parchment paper.
Lightly flour your work surface and rolling pin. Gently shape the dough into a rectangle, then roll out into an 18x20-inch rectangle.
Drop dollops of the chocolate filling evenly all over, then use an off-set spatula to spread the filling evenly to the edges.
Sprinkle finely diced pistachios over the chocolate, gently pressing them into the chocolate so they don’t fall off.
Use a sharp knife and divide the sheet of dough into 12 even strips, about 1 ½-inches wide. Watch my video tutorial to see how it’s done.
To shape each bun – begin twisting the strip of dough from both ends, creating a twisted rope. Gently and loosely shape the rope into a bun shape; you don’t want the dough to be too tightly pressed. Tuck the tail under of the strip underneath the bun.
Place the buns onto the prepared baking sheets, spacing them at least 3 inches apart. I usually do 6 buns per baking sheet.
Next, apply the egg wash. Beat an egg in a small ramekin with a tablespoon of water, then use a pastry brush to apply the wash generously over each bun.

Cover the buns on the baking sheets with tea towels and place them into a warm corner of the kitchen to proof for about 1 hour.
Meanwhile, preheat the oven to 350°F. Position the oven rack slightly higher than the middle.
Once the rolls are proofed, bake them at 350°F for 35 minutes. At the 20-minute baking mark, lay a sheet of foil over the top of the rolls. This will keep them from browning too much as they finish baking on the inside.

For the sugar glaze: combine the water, sugar, and lemon juice in a small saucepan.
Cook the mixture over medium heat, bringing it to a simmer. Boil for 1 minute, then remove from the heat.
As soon as the rolls come out of the oven, use a pastry brush and apply a generous amount of sugar syrup over each roll, allowing the syrup to sink into the bread.
Repeat this process a few times for each roll, then allow them to cool.

After coating the rolls in glaze, allow them to cool at room temperature for about 20 to 30 minutes before enjoying. These rolls are best enjoyed warm with coffee, tea, or milk.
Have some leftover rolls? Allow them to cool completely to room temperature, then wrap each roll individually in plastic food wrap and place into a ziplock bag or airtight container. Store the rolls at room temperature for up to 3 days; refrigerate or freeze for longer periods.