Mini babka rolls with raspberry jam and pistachio

INGREDIENTS (8 pcs)

for the dough:

550 g white flour

7g dry yeast

2 eggs

225ml milk

75g unsalted butter

½ tsp salt

50 g honey

filling:

250 g raspberry jam

on the top:

25g honey

25 ml of water

50 g pistachios, cut into small pieces

some sunflower oil for greasing

METHOD

1. Mix all the dough's ingredients and knead until you get a nice, smooth ball.

2. Leave it in the bowl covered with oiled plastic foil. Leave the dough rising for 45-60 minutes or until it is doubled in size.

3. Transfer the dough to a floured surface and cut it in three. Roll each out into about 25 x 35 cm rectangular. Spread them with raspberry jam (and some pistachios if you like) and roll them up. Cut the rolls half lengthwise and then into 4 pieces across.

4. You get 12 pieces of halved dough rolls all together. Twist the 2 “arms” of the little pieces around each other and then roll them into a spiral. Place one in each greased muffin hole.

5.  Let the babkas rise for 15-20 minutes. Meanwhile, preheat the oven to 180°C.

6. Combine the honey with water and glaze the top of the babkas. Sprinkle them with pistachios. 

  

7. Bake the babkas for 20-30 minutes or until they get golden brown. 

8. Remove from the oven and check if they are fully baked. If the skewer comes out clean, they are done. 

9. Let them cool for 5 minutes before you remove them from the tin.