Pistachio and Cardamom White Chocolate Babka
1 lb challah dough
Filling
4 Tbsp vegan butter
1/2 cup brown sugar
2 tsp ground cardamom
1 tsp cinnamon
Pinch of sea salt
1/3 cup pistachio pieces
1 Tbsp olive oil
1 Tbsp brown sugar
Sugar glaze
1/3 cup sugar
1/4 cup water
1 cup white chocolate chips
1/3 cup pistachio pieces
Preheat oven to 350°F.
Line a greased baking loaf pan with parchment paper and set aside.
In a small bowl, mix the butter, brown sugar, cardamom, cinnamon and salt until well combined.
On a lightly floured surface, roll out the dough into a thin rectangle. Spread the butter mixture to coat the dough, then sprinkle evenly with the pistachios.
Roll the dough into a long strand, then cut it down the middle. Twist the two strands, then place into the prepared loaf pan. Brush the top of the babka with olive oil and sprinkle with brown sugar.
Bake the babka on the middle rack for 30 to 40 minutes, until golden brown.
While the babka is baking, prepare the sugar glaze by combining the sugar and water in a small saucepan over medium heat. When the mixture comes to a simmer, remove from the heat and pour over the hot babka.
Allow the babka to cool, then drizzle with melted white chocolate and sprinkle with the remaining pistachio pieces.
Serve warm.
Leftover babka should be stored in an airtight container for 4-5 days.
