Savory Pesto Babka
Coooking Temperature: 375°F / 190°C / Gas Mark 5.
Calories: 25
Adjust Servings Here: 10 servings
Description
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.
Ingredients
Dough
Plus
- 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
Instructions
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.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.
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.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
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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