Savory Babka with Pistachio Pesto

5 from 1 vote

Savory Babka with Pistachio Pesto

There’s no better way to spruce up dinnertime than making my Savory Babka with Pistachio Pesto. This gorgeous braided pesto bread is a perfect centerpiece that will pair beautifully with everything from soups and stews to pasta or roasted chicken.

Prep Time45

Cook Time45

Proofing Time3

Total Time4 30

Course: Bread

Cuisine: American

Servings: Slices

Calories: 359kcal

Author: Emily Laurae

Equipment

Ingredients

Babka Dough

¼ Cup Whole Milk warm, not hot (ideally 100°F)
½ Package Active Dry Yeast
2.5 tablespoon Granulated Sugar
2 cups + 2 Tbsp All-Purpose Flour
¾ teaspoon Salt
½ teaspoon Vanilla Extract
2 Eggs large, room temperature, lightly beaten
5 tablespoon Unsalted Butter room temperature, divided
oil for greasing bowls and pans

Filling

1 Cup Pistachio Pesto

US Customary - Metric

Instructions

In a mixing bowl combine the yeast, warm milk, and sugar together allowing it to rest until the yeast has been activated and appears foamy (approximately 5 minutes)
¼ Cup Whole Milk , ½ Package Active Dry Yeast, 2.5 tablespoon Granulated Sugar
Add the flour and salt into the bowl and mix using a paddle attachment to combine before adding the vanilla extract and eggs.
2 cups + 2 tablespoon All-Purpose Flour, ¾ teaspoon Salt , ½ teaspoon Vanilla Extract, 2 Eggs
Mix thoroughly for a total of 3 minutes. If the dough is still sticking to the side of the bowl and quite wet, you may need to add an extra tablespoon of flour.
Once the dough is not sticking to the side of the bowl anymore, it's time to add the softened butter in two separate parts. Add the first half of your butter and mix for five minutes. Scrape down the side of the bowl, then add the last half of the butter and mix for an additional 6 minutes. As before, if the dough is still sticking to the side of the bowl is sticking, you may need to add an extra tablespoon of flour.
5 tablespoon Unsalted Butter
Place the dough into a large clean bowl that is lightly coated in oil. Cover in plastic wrap and let it slowly rise for 1-2 hours. Degas the dough by lightly pressing with your hands and place in the fridge overnight so that the flavor has plenty of time to develop.
oil for greasing bowls and pans
Flour your counter and roll out the dough until it is about 9" by 15" and spread your pistachio pesto evenly over the dough. Roll up the rectangle so that the rolled log is 15 inches long and place it in the freezer for 10 minutes. This will help to cleanly cut through the babka and allow for easy twisting.
1 Cup Pistachio Pesto
Once chilled, cut the log in half with a serrated knife so that you have two 15" pieces and the filling is exposed.
Fold the two separate logs on top of each other keeping the sides up as you do so, creating a long twist of pesto-filled dough!
Place the twist in a greased 9x5 loaf pan. Cover and place in a warm area for 1.5 hours until the dough has slightly risen and feels puffy.
Preheat your oven to 350°F
Bake your babka for about 35-45 minutes until the top is a golden brown shade. If you happen to have a thermometer handy, check that the interior of the babka is 185-190 degrees in the thickest center part of the bread and remove it from the oven.
Transfer to a cooling rack before serving and enjoy!

Notes

Expert Tips

Don’t overheat the milk. Yeast is a living organism that has parameters for living. If the milk is too hot, you’ll risk burning and killing your yeast, which means your savory babka will end up dense and tough.
Keep salt away from yeast. Salt can serve to hinder yeast’s ability to rise. Make sure to add the flour first and then the salt to prevent this from happening.
Create a proofing drawer in your oven. Depending on where you live and what the weather is like, you may not have a space on your counter that is suitable for proofing your bread. Not to worry! You can create a cozy proofing drawer in your oven. Simply place a bowl at the bottom of the oven and add a few inches of boiling water to it. Pop in your bowl or pan with dough to proof and shut the door. The heat and humidity from the boiling water will get trapped and should make for a very happy loaf.

Nutrition