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Pesto Babka Recipe
Ash Tyrrell

Pesto Babka Recipe

I recently tried making this pesto babka, and honestly, it turned out far better than I expected. The smell of fresh bread mixed with basil and cheese filled my kitchen in the best way. I love how the soft dough wraps around that vibrant green pesto—it looks fancy but is surprisingly doable
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Total Time 4 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 200 g milk lukewarm – helps activate yeast properly, avoid overheating
  • 2.5 tsp dry yeast – essential for a fluffy airy dough
  • 450 g all-purpose flour – gives structure; sift for lighter texture
  • 50 g butter softened – adds richness and softness to the dough
  • 1 egg yolk – enhances flavor and gives a tender crumb
  • 1 tsp sugar – feeds the yeast and balances flavors
  • 2 tsp salt – strengthens gluten and enhances taste
  • 50 g pine nuts – lightly toast for deeper flavor
  • 1 large bunch fresh basil – don’t use dried; freshness is key
  • ½ bunch parsley – adds brightness and balance
  • 1.5 dl grated parmesan cheese – grate fresh for best melt and flavor
  • 1 dl extra virgin olive oil – use good quality for richer taste
  • ¼ tsp salt – adjust to taste
  • sesame seeds optional topping – adds crunch and visual appeal

Method
 

  1. Start by warming the milk until it’s just lukewarm, then mix in yeast and let it sit for about 10 minutes. Add flour, butter, egg yolk, sugar, and salt into the mixture. Knead the dough until it becomes smooth and elastic, which usually takes around 7–10 minutes.
  2. Place the dough in a bowl and cover it with a towel or plastic wrap. Allow it to rise in a warm place for 1.5 to 2 hours until it becomes puffy and doubles in size. This step is key for achieving a soft and airy texture.
  3. Blend basil, parsley, pine nuts, parmesan, olive oil, and salt until combined. The texture should be slightly coarse, not overly smooth, to give better flavor pockets. Taste and adjust seasoning if needed.
  4. Roll the dough into a large rectangle and spread pesto evenly across it. Roll it tightly into a log, then cut it lengthwise to reveal the layers. Twist the two halves together carefully, keeping the filling visible on top.
  5. Transfer the twisted dough into a lined loaf pan or baking tray. Brush with butter and sprinkle sesame seeds on top. Bake at 175°C for 50–60 minutes until golden brown and fully cooked inside.

Notes

  • I always toast the pine nuts slightly—it adds a deeper, nuttier flavor
  • Don’t overload pesto, or the dough may become soggy while baking
  • I let the dough rest a bit longer for extra softness and flavor
  • Use fresh basil only—it makes a huge difference in aroma
  • I brush butter twice (before and after baking) for a glossy finish