Pomegranate Pistachio Babka

Babka is already special, but this one feels like a jewel-toned celebration. Using my own challah dough as the base, it’s layered with marshmallow fluff, a tangy homemade pomegranate brown sugar (granulated sugar worked with pomegranate molasses), extra molasses drizzle, creamy white chocolate, crunchy pistachios, and sparkling pomegranate arils. Each slice looks like a stained-glass window: glossy, colorful, and perfect for a holiday table.

Make the Pomegranate Brown Sugar

1. In a bowl, combine granulated sugar with 2–3 tbsp pomegranate molasses.

2. Work it in with a fork until it resembles damp brown sugar. Adjust molasses for deeper color or tang.

Assemble the Babka

1. Cut challah dough in half, then roll out each into a large rectangle.

2. Spread a thin, even layer of marshmallow fluff over the dough.

3. Sprinkle with the pomegranate brown sugar.

4. Drizzle with the extra molasses.

5. Scatter evenly with white chocolate, crushed pistachios, and pomegranate arils.

6. Roll tightly from the long edge into a log.

7. Slice lengthwise into two long ropes, cut sides up. Twist them together, then tuck ends under.

8. Place in a greased loaf pan, cover, and let rise 45–60 minutes until puffy.

9. Sprinkle with more crushed pistachios and fresh pomegranate arils!

Bake

• Bake at 350°F (175°C) for 40–45 minutes, until golden brown and cooked through. Tent with foil if browning too quickly. (I temp check and pull usually when it hits around 190f)

 Storage

• Keeps 2–3 days at room temperature in an airtight container.

• Freezes well for up to 2 months — wrap tightly and refresh in the oven before serving.

Tips & Variations

• Nut-free: Swap pistachios for pumpkin seeds or sunflower seeds.

• Extra tangy: Add orange zest to the filling.

• For a showstopper: Double the filling quantities and bake in a bundt pan for a twisted ring babka.