Pesto Babka

12 slices

Experience

Made this in July 2021. I think the dough is too salty and it didn’t rise great for me. I put sage, thyme and chives together with the majority of basil, it was incredibly tasty. Really needs to be brushed with something so that the top looks nice – melted butter or egg brush. Very good.

Made again on the 2nd of August 2021, in Malabry, for JB Claire Maman Pauline Julien Matthias Delphine and me. Delicious. Used 1.5 tsp of salt, and melted butter brush, it grew perfectly well. The pesto had maybe a bit less oil. Recipe was updated accordingly.

Ingredients

Bread

• 200 g milk
• 2.5 tsp (10 g) yeast
• 450 g flour
• 50 g butter softened
• 1 egg yolk
• 1 tsp sugar
• 1.5 tsp salt

with sourdough

• 150 g milk (180g, maybe more)
• 100 g starter
• 400 g flour
• 50 g butter softened
• 1 egg yolk
• 1 tsp sugar
• 1.5 tsp salt

Pesto

• 50 g pine nuts
• 1 big bunch of basil
• other herbs: thyme, sage, chives
• 60 g grated parmesan
• 80 g (86 mL, 1/3 cup) olive oil (less less, too oily, try 70g)

Toppings

• 2 tbsp butter, melted
• sesame seeds

Recipe

1. Mix milk, yeast, flour, soft butter, egg yolk, sugar and salt. Knead with machine until smooth and elastic – 10 minutes. (works well by hand)
2. Cover with plastic wrap and let rise for about 1.5-2 hours until puffy.
3. Pesto: mix all the ingredients in a blender.
4. Oven = 175 ºC.
5. Roll the dough out into a large rectangle.
6. Spread pesto over the dough. Roll into a long tight roll. Cut it in half lengthwise, braid.
7. Place in a loaf tin with baking paper.
8. Brush with melted butter. This really changes everything. Sprinkle sesame seeds.
9. Bake for 60 minutes.

---

adapted from nordicviolet