Description
Soft and aromatic babka knots filled with pistachio and cardamom, finished with a delicate rosewater glaze for a bakery-style treat.
Ingredients
- 400g plain flour
- 7g instant yeast
- 60g caster sugar
- 1 teaspoon salt
- 240ml warm milk
- 60g unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 150g unsalted pistachios, finely ground
- 80g unsalted butter (for filling)
- 80g caster sugar (for filling)
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon rosewater
- Pinch of salt
- 120g powdered sugar
- 2 tablespoons milk
- 1 teaspoon rosewater (for glaze)
- Extra pistachios for topping
- Dried rose petals (optional)
Instructions
- Mix flour, yeast, sugar, and salt in a bowl.
- Add warm milk, butter, eggs, and vanilla, then mix into a dough.
- Knead for 8–10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
- Mix pistachios, butter, sugar, cardamom, cinnamon, rosewater, and salt for filling.
- Roll dough into a rectangle and spread filling evenly.
- Roll into a log, slice into strips, cut lengthwise, twist, and shape into knots.
- Let knots rest for 20–30 minutes.
- Bake at 180°C (350°F) for 18–22 minutes until golden.
- Mix glaze ingredients and drizzle over slightly cooled knots.
- Top with crushed pistachios and rose petals.
Notes
- Do not overbake to keep knots soft.
- Adjust rosewater to taste.
- Use fresh pistachios for best flavor.
- Dough can be refrigerated overnight after first rise.
- Best served slightly warm.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 knot
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
