Proofed some brioche dough overnight for cinnamon rolls, but decided to turn it into babkas instead! 

The white chocolate pistachio loaf was a little smaller, but I think it was my favorite out of the two! 

CHOCOLATE & PISTACHIO BABKA 

CHOCOLATE BABKA (1 LOAF)

Dough: 

Bread flour 4 cups (500g)

Milk 1 cup (240g, 100–105°F)

Instant yeast 2¼ tsp (7g)

Sugar 1 cup + 1 Tbsp (80g)

Eggs 2 (100g)

Salt 1¾ tsp (10g)

Butter ½ cup + 2 Tbsp (120g)

Filling: 

Dark chocolate 4 oz (113g)

Butter 4 Tbsp + ½ tsp (60g)

Sugar ¼ cup (50g)

Cocoa powder ¼ cup (20g)

Salt ¼ tsp (1g)

Instructions: 

Melt chocolate, stir in butter, sugar, cocoa, salt. Roll dough to 10×14 in (25×35 cm).

Spread filling, leave 1 in edge. Roll, chill 20–30 min. Slice lengthwise, twist, pan. Proof 2–2½ hrs. Bake at 350°F / 175°C for 40–45 min. Brush with syrup. Cool 10–12 min in pan, then rack.

PISTACHIO & WHITE CHOCOLATE BABKA

Filling: 

Pistachio cream ½ cup (120g)

Butter 2 Tbsp (30g)

Salt ¼ tsp (1g)

White chocolate 2–2½ oz (60–70g)

Instructions: Mix pistachio cream, butter, salt. Fold in white chocolate. Roll dough to 9×13 in (23×33 cm). Fill, leave 1 in edge. Roll, chill, slice, twist, pan. Proof 2–2½ hrs. Bake 350°F / 175°C for 32–38min. Brush with syrup, sprinkle pistachios. Cool as above.

SIMPLE SYRUP: 

Sugar ½ cup (100g) + Water ½ cup (120ml)

Heat until dissolved.

STORAGE: Cool completely. Wrap twice in plastic. Room temp overnight or freeze. Thaw 2½–3½ hrs, warm at 300°F / 150°C for 8–10 min.

Chocolate + pistachio white chocolate babkas