PESTO BABKA

Homemade Pesto Babka
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Homemade Pesto Babka

Yield: 8 slices
Author: Yasmine Wahab

Ingredients:

For the Dough
  • 2 1/4 tsp active dry yeast
  • 1/2  cup warm milk
  • 1 tsp sugar
  • 2 cups Gold Medal™ all-purpose flour
  • 6 tbsp unsalted butter, softened, cubed
  • 1 egg
  • pinch of salt
Dough Filling

Instructions:

  1. Make Dough: In large bowl, stir yeast, warm milk, 1 tsp sugar and 1/3 cup of the flour. Let rest 10 to 15 minutes or until bubbles appear on surface.
  2. Use wooden spoon to stir in 6 tablespoons softened butter, egg and salt. Stir in 1 2/3 cups of the flour until dough forms. Transfer dough to well-floured surface. Knead 10 minutes, adding just enough remaining flour until dough is soft, smooth and elastic. Return dough to bowl. Cover with towel and refrigerate dough 6 hours.
  3. Preheat the oven to 375F. On a floured surface, roll out chilled dough to 12x20-inch rectangle. Spread pesto filling evenly over dough to edges. Roll dough up, then with a sharp knife, cut a dough in half, lengthwise. Braid the dough and pinch the ends, fold and place in loaf pan in rough coil. Cover and let rise about 2 hours or until doubled.
  4. Bake loaf 30 to 35 minutes or until deep golden brown. Allow it to cool and enjoy!
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