Savory Pesto Babka
Craving a comforting treat that will warm your soul? Imagine sinking your teeth into a slice of rich, buttery dough delicately intertwined with vibrant layers of aromatic pesto. Meet the ultimate comfort food: pesto babka. This mouthwatering delight will transport you to a world of pure culinary bliss, where each bite is a symphony of flavors.
With its roots in tradition, babka has evolved over the centuries, adapting to different cultures and flavors. Now, in its glorious form of pesto babka, this timeless classic takes on a modern twist that is simply irresistible.
Pesto babka combines the best of both worlds—the familiar comfort of a traditional babka with pesto’s vibrant, aromatic essence. The result is a mouthwatering fusion of flavors that will leave you craving more.
Why make this pesto babka?
- The versatility of pesto babka is truly remarkable. Its rich, savory flavors make it a perfect choice for those seeking a unique twist on traditional comfort food.
- Beyond its taste, pesto babka also offers incredible versatility in its applications. While traditionally associated with sweet treats, babka’s transition into the savory realm with the addition of pesto opens up a whole new world of possibilities.
- With its blend of tradition and innovation, pesto babka has become a beloved comfort food. It satisfies both the craving for something familiar and the desire for culinary creativity.
Ingredients and substitutes
- First and foremost, the star ingredient of pesto babka is, of course, pesto itself. Traditionally, pesto is made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil.
- The next essential ingredient in pesto babka is the dough. While the recipe usually calls for a brioche or challah dough, you can certainly get creative and use different types of dough. For a lighter and fluffier texture, you can opt for a milk bread dough or even a pizza dough.
- Regarding the cheese component, grated Parmesan is the classic choice in pesto babka. However, you can use other hard cheeses like pecorino Romano or a combination of different cheeses for added complexity. Of course, mozzarella gives the babka that melt-in-the-mouth cheesy texture. But if you’re looking for a dairy-free option, nutritional yeast can provide a similar cheesy flavor.
Step-by-step: Easy pesto babka
Dough
- Combine – In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110°F), yeast, sugar, and eggs. Followed by the flour and salt. Combine at medium-high speed for a minute or two.
Pro tip – Use a whisk to ensure everything is well combined. Especially if you use fresh baker’s yeast like I am today. - Knead – Once all the flour is well incorporated, knead on medium speed for 6 to 8 minutes.
Pro tip – To knead by hand, transfer to a well-dusted worktop and knead for 10 to 12 minutes. - Butter – Next, add the softened, room-temperature butter, one cube at a time. Once all the butter is in, knead for 4 to 5 minutes more.
- Bowl – Transfer to an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a damp kitchen cloth or plastic wrap.
- Rise – Leave to rise in a warm place for about an hour or until it doubles in volume.
Pro tip – You can also cover and leave it in the fridge to rise for 6 to 12 hours or up to 24 hours.
Fill & shape
- Pans – Generously grease one 9 x 4-inch loaf pan and set aside.
- Fill – Roll each portion into a rectangle about 1/8 inch in thickness. Drop spoonfuls of pesto all over the dough. Then, use an offset spatula to spread evenly, making sure to get to all the edges too. Top with all the grated cheeses.
Pro tip – Spread the cheese evenly, so you have even coverage.
- Roll – Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together.
Pro tip – I like to place the roll in the freezer for 15 minutes before I cut it. This sets the filling and makes it easier (less messy) to work with. - Twist – Using a serrated knife or bench scraper, cut the roll in the middle, dividing it into two lengthways. Turn the cut side facing upwards. Twist the two parts together and pinch the ends to prevent them from opening.
Pro tip – It is easier to start from the middle, twist one end, turn the other, and pinch the ends, as shown in the video. - Pan – Pick the twisted dough up carefully and place it into the prepared loaf pan, making sure the twisted part is up and the seams are under.
- Proof – Cover with plastic wrap and rest in a warm place for about 60 to 90 minutes.
Pro tip – You can even place the dough in the fridge for 6 to 9 hours (or overnight). Thaw an hour before baking. Perfect for a weekend or festive breakfast.
Bake
- Bake – Preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash and transfer to the oven on the middle rack and bake for 30 minutes or until lightly golden on top.
Pro tip – Egg wash is just a beaten egg with 2 tbsp of water or milk. - Cool – Remove from the oven and brush with melted butter. Cool for 10 minutes in the pan. Then, invert onto a cooling rack or platter to cool further.
Pro tip – Getting the cheese out of the pan might be challenging once the babka cools. So it is best to do that when the babka is still warm.
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Frequently asked questions
Yes, you can! Pesto babka is a great make-ahead option. Once it has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days at room temperature or up to 5 days in the refrigerator. To enjoy it warm, simply reheat individual slices in the microwave for a few seconds or pop the whole loaf in a preheated oven for about 5 minutes.
Absolutely! Pesto babka freezes exceptionally well. After it has cooled completely, wrap it tightly in plastic wrap and then place it in a freezer bag or an airtight container. It will keep well in the freezer for up to 3 months. To thaw, simply leave it at room temperature or heat it in the microwave for a few seconds until it reaches your desired temperature.
Yes, you can experiment with different sauces to add a twist to your babka. While pesto adds a delightful flavor, you can substitute it with other sauces like marinara, alfredo, or even a spicy harissa. Just make sure the sauce has a consistency similar to pesto for the best results.
Absolutely! While Gruyere cheese adds a nutty and savory flavor that pairs well with the pesto babka, you can get creative with different cheeses. Try shredded mozzarella, cheddar, or even crumbled feta for a unique twist. The choice of cheese will add a different flavor profile, so feel free to experiment and find your favorite combination.
Savory Pesto Babka
Craving a comforting treat that will warm your soul? Imagine sinking your teeth into a slice of rich, buttery dough delicately intertwined with vibrant layers of aromatic pesto. Meet the ultimate comfort food: pesto babka. This mouthwatering delight will transport you to a world of pure culinary bliss, where each bite is a symphony of flavors.
Video
Ingredients
- 1 cup (8 oz) Pesto
- ½ cup (60 g) White cheese Provolone or similar
- ½ cup (60 g) Cheddar cheese grated
- ½ cup (60 g) Mozzarella grated
- 2 tbsp Butter unsalted, soft room temperature
- ½ Egg with 2 tbsp of water for egg wash
Method
- Combine– In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110°F), yeast, sugar, and eggs. Followed by the flour and salt. Combine at medium-high speed for a minute or two.80 ml Warm milk, 100 g Eggs, 6 g Instant yeast, 40 g Sugar, 350 g Bread flour, 6 g Kosher salt
- Knead – Once all the flour is well incorporated, knead on medium speed for 6 to 8 minutes.
- Butter – Next, add the soft room temperature butter, one cube at a time. Once all the butter is in, knead for 3 to 4 minutes more.60 g Butter
- Bowl – Transfer to an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a damp kitchen cloth or plastic wrap.
- Rise – Leave to rise in a warm place for about an hour or until it doubles in volume.
- Pans – Generously grease one 9 x 4-inch loaf pan and set aside.
- Fill – Roll each portion into a rectangle about 1/8 inch in thickness. Drop spoonfuls of pesto all over the dough. Then, use an offset spatula to spread evenly, making sure to get to all the edges too. Top with all the grated cheeses.1 cup Pesto, ½ cup White cheese , ½ cup Cheddar cheese, ½ cup Mozzarella
- Roll – Working from the long side, roll the dough from side to side (similar to a Swiss roll). Pinch the seams together.
- Twist – Using a serrated knife or bench scraper, cut the roll in the middle, dividing it into two lengthways. Turn the cut side facing upwards. Twist the two parts together and pinch the ends to prevent them from opening.
- Pan – Pick the twisted dough up carefully and place it into the prepared loaf pan, making sure the twisted part is up and the seams are under.
- Proof – Cover with plastic wrap and let it rest in a warm place for about 60 to 90 minutes.
- Bake – Preheat the oven to 375°F / 190°C / Gas Mark 5. Brush the babka with egg wash and transfer to the oven on the middle rack and bake for 30 minutes or until lightly golden on top.½ Egg with 2 tbsp of water
- Cool – Remove from the oven and brush with melted butter. Cool for 10 minutes in the pan. Then, invert onto a cooling rack or platter to cool further.2 tbsp Butter
Notes
- It’s important to use the freshest ingredients possible when making chocolate babka, such as whole organic eggs, butter, sugar, etc.
- Use high-quality chocolate for the best flavor. Make sure to cut the chocolate small enough so it melts quickly. Try using different flavored chocolates, such as dark, milk, or white, to add a unique twist. You can also add mix-ins such as nuts, dried fruits, and chocolate chips for a bit of crunch and flavor.
- This recipe uses an enriched yeast dough, which can be baked quickly. But you can also use a sourdough starter or wild yeast instead. If you use a sourdough starter, leave the dough to rise for 8 hours and then proof for another 8 hours. This adds more flavor.
- Let the dough rest and prove for several hours before baking for the best results. This will help ensure you get a nice rise in the oven and a deliciously soft, fluffy texture.
- Babka is traditionally made in a loaf pan, but be bold and try something new – like I have used a round baking pan.
- Keep all your equipment on hand before you spread the chocolate. This keeps the mess to a minimum.
- To make cutting and twisting easier, chill the rolled dough for 15 minutes after you spread the chocolate. The butter in the dough will chill and make it easier to divide and twist.
- This is an enriched dough, so tent it loosely with foil if the top gets too dark before it is fully baked.
Equipment you will need
Nutrition
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I love pesto, so I tried this bread over the weekend. It was delicious! Full of flavor and surprisingly easy to make!
Such a gorgeous swirl in this babka! The flavors sound absolutely fantastic with the use of the pesto.
wow! the pesto and cheese is such a great filling in this recipe. it’s savory, fresh flavor goes well with the buttery bread. thanks!
This looks and sounds fabulous! Love this recipe.
I tried and love this recipe! It’s definitely a keeper. Each bite is like a burst of flavor and comfort. This pesto babka has quickly become a favorite in my household. Highly recommended! ??