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This Homemade Pesto Babka Braided Loaf is as impressive, as it is delicious! Buttery, soft and flavoursome, this delightful homey bake is a sure winner in my house! Requested often by my Babka loving Kiddos!
What is Babka Bread?
Babka bread is a sweet braided bread originating from east Europe. Originating in the Jewish Communities of the Ukraine and Poland. Babka bread has been around since the early 19th Century and is typically filled with a sweet filling such as chocolate or Fruit. An enriched, yeast leavened Brioche type dough, the Babka is a buttery delight! Rich and decadent this showstopper of a bread is quite the centrepiece!
It looks Complicated!
I agree, but I assure you its far easier than it looks. If the braid I’ve made is putting you off. Just try a simple plaited bread…entwine the lengths into a simple plait and bake on a lined baking tray. Other ways to prepare your Babka bread:
- Twist The lengths of dough together, then wind into a round cake tin (like a spiral shape)
- Plait the lengths of dough, fold, then place in a loaf tin
- Make one large Knotted Babka! Twist the lengths of dough together, form a knot and tuck the ends underneath.
As you can see, Babka can be braided in many different ways. Watch the video on the recipe at the end, to see how I work mine. Or just get creative and let your hands guide you.. there’s no wrong way.
How to Make a Pesto Babka Braided Loaf
As stated above, Babka Bread is typically a sweet filled bread, but I thought id try out a savoury filling, it was a huge Success, my family certainly enjoyed it!
(As always the full detailed recipe can be found at the end of the post. This section is merely a summary of the recipe)
Ingredients
- Plain flour
- Quick action yeast
- Warm whole milk
- Salt
- Vanilla extract
- Granulated Sugar
- Honey
- Egg
- Egg yolks
- Softened butter
- Green Pesto
The Basic Steps
- Combine the yeast and warm milk, set aside
- In a mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey, mix well.
- Add in the milk and yeast mixture and mix again
- Add the flour a little at a time, mixing in-between with a wooden spoon.
- Add the butter and mix until completely combined.
- Cover with a tea towel and rest for 30 minutes
- After 30 minutes, turn out the dough out on to a floured surface, knead until smooth & stretchy.
- Divide the dough into two equal parts and place in bowls. Cover with cling film, allow to rise for 2 hours.
- After rise. Roll each dough ball out into a large rectangle.
- Spread pesto over the entire surface of each one. Roll up each rectangle with the pesto filling inside (see below)
- Cut down the centre of each roll. You should now have 4 long strips ( see video)
- Now braid ( see video for demonstration)
- Once braided, cover loosely with cling film, allow to swell a little for 30 minutes.
- Brush with egg wash, sprinkle with sea salt.
- Pop in the oven for 35-40 minutes
Substitutions
- Butter- I use Unsalted Butter for this Pesto Babka recipe, because salt content can vary, dependant on the Brand of Butter you use. However, if all you have to hand is salted Butter, that’s fine, just emit the tsp of Salt from the recipe.
- Milk- I used whole milk for this Pesto Babka Recipe due to the higher fat content. But semi-skimmed would be an ok alternative- I would not use skimmed milk.
In a Bread Making Mood?
Try out these delicious Home baked Breads:
Tools Used
Rolling Pin
Did you make this recipe? Please leave a rating and comment below, I would love to know what you think. Did you take a picture? Great! Tag me on Instagram, I love to share your creations on my stories.
Pesto Babka Bread
Ingredients
- 500 g Plain flour
- 1 x 7g sachet of quick action yeast
- 240 ml Warm whole milk
- 1 tsp Salt
- 1 tsp Vanilla extract
- 50 g Granulated Sugar
- 80 g Honey
- 1 Egg
- 2 Egg yolks
- 140 g Softened unsalted butter
- 170 g Green Pesto
Instructions
- Combine the yeast and warm milk, set aside for 5 minutes
- In a mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey, mix well.
- Add in the milk and yeast mixture and mix again
- Add the flour a little at a time, mixing in-between with a wooden spoon.
- Add the softened butter and mix until completely combined.
- Cover with a tea towel and rest for 30 minutes
- After 30 minutes, turn out the dough on to a floured surface, knead until smooth & stretchy.
- Divide the dough into two equal parts and place in bowls. Cover with cling film, allow to rise for 2 hours or until they have doubled in size.
- After rise. Roll each dough ball out into a large rectangle.
- Spread pesto over the entire surface of each one.Roll up each rectangle with the pesto filling inside.
- Cut down the centre of each roll. You should now have 4 long strips ( see video)
- Now braid ( see video for demonstration)
- Once braided, cover loosely with cling film, allow to swell a little for 30 minutes.
- Brush with egg wash, sprinkle with sea salt.
- Pop in the oven for 35-40 minutes at 190°c
