Raspberry Jam Babka with Vanilla Bean Pistachio Whipped Cream

Raspberry Jam Babka with Vanilla Bean Pistachio Whipped Cream

Prep Time: 3 1/2 - 5 hours

Cook Time: 35 - 45 minutes

Servings: 8 - 10

Ingredients:

Babka dough

• ¼ cup whole milk (60 g)
• ½ package active dry yeast (⅛ oz, 3.5 g)
• ⅙ cup granulated sugar, plus a pinch (33.5 g)
• 2 ⅛ cups all-purpose flour, plus more for rolling (265 g)
• ¾ tsp sea salt
• ½ tsp vanilla extract or vanilla bean paste
• ½ tsp grated lemon zest
• ½ tsp cinnamon
• Pinch nutmeg
• 2 large eggs, room temperature and lightly beaten
• 5 tbsp unsalted butter at room temperature, plus more for greasing bowls and pans (70 g)

Raspberry jam filling

• 2 cups frozen raspberries, thawed (220 g)
• ¼ cup granulated sugar (50 g)
• ½ tbsp lemon juice

Sugar syrup

• ⅓ cup sugar (68 g)
• ⅓ cup water (80 g)
• ½ tbsp vanilla bean paste

Pistachio vanilla bean whipped cream

• 1 cup heavy whipping cream (238 g)
• 1 tbsp vanilla bean paste or seeds from 1 vanilla bean
• ¼ cup finely chopped pistachios

Directions:

1. FOR THE BABKA DOUGH: Warm the milk until lukewarm (about 110°F).
2. Add yeast and a pinch of sugar, stir to combine, and let sit until slightly foamy (5-10 minutes).
3. Using an electric mixer with a dough hook, combine flour, ⅙ cup sugar, salt, vanilla, lemon zest, cinnamon, and nutmeg.
4. Beat in the yeast mixture and eggs until the dough comes together and is mostly smooth.
5. With the mixer on low, add 1 tbsp of butter at a time (5 tbsp total).
6. Increase speed to medium and beat until completely smooth (8-10 minutes).
7. Butter a clean bowl, place the dough inside, cover with a clean towel, and let it rise in a warm place until puffy but not doubled (about 1-2 hrs).
8. Punch dough down, reshape into a ball, re-cover with plastic wrap, and refrigerate overnight.
9. FOR THE RASPBERRY JAM: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Muddle and stir until sugar dissolves.
10. Increase heat to a rolling boil for 5-8 minutes until slightly thickened (temperature between 215-220°F).
11. Remove from heat, pour into a heatproof jar or container, and let cool completely.
12. FOR THE SUGAR SYRUP: Combine sugar and water in a saucepan. Heat on low, stirring constantly until sugar is dissolved.
13. Turn off the heat, mix in vanilla bean paste, and let it cool completely.
14. ASSEMBLE: Butter an 8½ x 4½ loaf pan and line with parchment paper.
15. On a floured surface, roll the dough into a 9x17 inch rectangle.
16. Spread raspberry filling evenly, roll into a tight coil lengthwise, and freeze for 10 minutes.
17. Slice the coil in half lengthwise, twist the halves together, and fold the braid in half. Place in the loaf tin.
18. Cover loosely with greased plastic wrap and let rise for 1-½ hours, until puffy.
19. BAKE: Preheat the oven to 350°F. Bake for 35-45 minutes until the internal temperature is between 185-210°F. Tent with foil if the top is browning too quickly.
20. When finished baking and still hot, use a skewer to pierce the loaf 10-15 times. Pour sugar syrup on top and let it cool completely before cutting.
21. PREPARE THE WHIPPED CREAM: In a clean bowl, whisk the heavy whipping cream until it holds soft peaks.
22. Add vanilla bean paste and whisk to combine. Fold in the chopped pistachios.
23. Slice the babka and serve with the vanilla bean whipped cream and a scattering of chopped pistachios.