Pistachio Butter & Cherry Jam #Babka ~ recipe donated by our friends @thegoodegg_ which can you find in our #BakeForSyria recipe book (100% profits donated to charity)🙏🏼🌿💕📚🇸🇾 . Also sharing the recipe below for those of you who want to bake something special this weekend ❤️ . BABKA DOUGH ✓ 2 large eggs ✓ 120g milk ✓ 25g caster sugar ✓ 25g honey ✓ 420g strong flour ✓ 18g fresh yeast ✓ 5g table salt ✓ 170g soft butter . PBJ FILLING ✓ 140g green pistachios ✓ 140g green pistachios ✓ 3g ground cinnamon ✓ 1 pinch Maldon sea salt ✓ 30g honey ✓ 300g cherry jam or just your favourite jam ✓ 5g sumac ✓ 100g fresh cherries . FINISHING ✓ 50g water ✓ 50g caster sugar ✓ Pistachios & Rose petals to decorate . INSTRUCTIONS ✓ For the dough, put the eggs, milk, sugar, honey, flour and yeast in the order listed into a stand mixer with a dough hook attachment. ✓ Knead for 2 mins on the lowest speed. Add the salt and increase the speed to 2 for 3 mins. ✓ Add the butter slowly and knead until the dough is elastic and shiny, then prove the dough for 4-5 hours overnight in the fridge. ✓ Add the sugar and water to a small saucepan and heat while whisking until the sugar is dissolved to make the sugar syrup. Allow to cool. ✓ For the pistachio butter blitz the pistachios, cinnamon, sea salt and honey in a food processor, saving some green pistachios for decoration. ✓ Take out your babka dough and roll out to a 45x55cm rectangle. ✓ With a palette knife or spatula spread the pistachio butter all the way to the edges of dough. ✓ Spread the jam over the pistachio butter layer and scatter over the halved and pitted cherries and sumac. ✓ Tightly roll up the babka. ✓ Split into two lengthways, cross the two pieces over each other and twist both ends around the other to shape your babka. ✓ Transfer to a parchment lined loaf tin and proof for another 2-3 hours. ✓ Bake at 155 °C for 1 hour 15 mins. Pour over sugar syrup as soon as it comes out the oven, and top with the reserved crushed green pistachios and rose petals. ✓ Allow to cool for at least an hour before slicing.