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pesto babka

Pesto Babka

Much like my rosemary potato latkes, this pesto babka is a mashup of my Italian and Jewish heritage; a traditional braided and swirled Jewish bread layered with savory Italian pesto.
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Prep Time 20 minutes
Cook Time 1 hour
Resting time 2 hours
Course Side Dish
Servings 8 people

Equipment

  • Stand mixer (optional)
  • loaf pan
  • parchment paper

Ingredients
  

  • 4 cups flour
  • 2 1/4 tsp dry active yeast
  • 1 egg, beaten
  • 1 cup milk
  • 4 tbsp butter
  • 1/2 tsp salt (plus flaky salt for topping
  • 1/2 cup pesto (either store bought or homemade*)
  • olive oil

Instructions
 

  • In the bowl of the stand mixer or a large bowl, whisk together flour, yeast and salt.
  • In a small saucepan, heat milk and butter over low heat until butter is melted and milk is warm.
  • Fit the stand mixer with the dough hook attachment. On low speed, add the beaten egg and mix to combine. Then slowly drizzle in milk/butter mixture. Increase stand mixer speed to medium and knead until dough is glossy, 10 minutes. Alternatively you can knead by hand for 5-10 minutes.
  • Lightly oil a separate large bowl. Transfer the dough to this bowl and cover with a tea towel. Allow to rise until doubled in size, 1 1/2 hour.
  • One the dough has risen, turn it out onto a floured work surface. Roll the dough out into a roughly 9x20 inch rectangle. Spread the pesto evenly over the dough, coming to about 1/2 inch from the edges.
  • From the shorter end, roll the dough into a tight log. Form the babka by slicing this log down the center lengthwise and turning the two logs so they are cut side up. Pinch the ends of the logs together and then criss-cross the two logs over each other 2-3 times, being sure to keep the cut sides face up. Pinch the other ends together.
  • Prepare your loaf pan by buttering it and lining with parchment paper. Carefully transfer the babka to the loaf pan (you may need to squeeze it a bit to get it to fit; that's ok). Cover with a tea towel and allow to rise until it fits the pan and is level with the top, about 45 minutes.
  • While the babka rises, preheat the oven to 350.
  • Top the risen pesto babka with a sprinkle of flaky salt. Bake until golden on top and baked through (190 degrees F in the center), about 1 hour. Check doneness around 45 minutes; if the top is getting too dark but the bread is not baked through, cover the top with foil for the remainder of the bake,

Notes

* If you're looking for a great (and interesting) homemade pesto recipe, try my leek and stinging nettle pesto or my spinach pesto.