Baking is a popular weekend hobby, but the process can seem daunting to many. The food wizards at Good HouseKeeping UK have shared a recipe which is minimal fuss that can be done by even the most beginner of bakers.
In a recent Instagram post, the recipe developers shared a new take on its chocolate hazelnut babka, replacing the main flavours with slatherings of pistachio cream or creme and a chopped pistachios. The recipe only uses three ingredients, and you don’t have to stress yourself out by making a dough from scratch. Instead you can simply buy shop-bought pizza dough as your base.
For the most impatient of bakers, this recipe only has one proof, so you don’t need to wait hours before you tuck in. The bake is so good, it could be displayed in any patisserie.
The team said: “Would you believe us if we told you you only need three ingredients to make this stunning patisserie-worthy pistachio babka? Pistachios are still having a moment thanks to the viral Dubai chocolate bar and we are here for it.
“So we decided to adapt our three-ingredient chocolate babka recipe into a pistachio version. All you need is shop-bought pizza dough, pistachio cream or creme, and some finely chopped nuts.
“The dough also only needs one proof so it really couldn’t be simpler. Even if you’re not a baker, this is the recipe for you, and anyone you make it for will be really impressed.”
Baking fans couldn’t help but share praise for the recipe. @akkersfood wrote: “Loving the extra pistachio slather on the slice.”
Another said: “This is just cruel-now can’t think of anything else but making and tasting this.”
Megan commented: “Omg I know what I’m baking this weekend, need to source some pistachio cream!!”
Alice replied: “Loved making this.”
So if you’re looking for a minimal ingredient recipe which will wow your friends and family this weekend, this is what you’ll need.
Pistachio Babka
Ingredients
- 700g ready-made pizza dough
- 125 pistachio cream or creme
- 25g chopped pistachios
Method
Lightly grease a 900g loaf tin. Allow the pizza dough to come up to room temperature, then gently press the dough together if in separate amounts.
Roll the dough into a rough 20 x 35cm rectangle. Spread over the pistachio cream or creme, then sprinkle over the chopped pistachios. Roll up tightly from the long edge, then slice in half lengthways to make two long pieces with the filling exposed.
Lay the pieces side-by-side, with the filling facing upwards. Lightly press two of the ends together and then twist the lengths into each other, by lifting one piece over the other repeatedly, making sure you keep the filling exposed.
Once you have a long, twisted roll, push both ends into the centre to shorten the overall length. Lift and squeeze it into the greased tin.
Loosely cover with greased clingfilm (oil-side down) and leave to rise in a warm place for one hour, or until slightly puffed.
Preheat the oven to 180°C (160°C fan) mark 4. Bake the babka for 30 to 35minutes, or until golden, loosely covering with foil if getting too dark.
Leave to cool fully in the tin before transferring to a board. Serve in slices.
