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Pistachio Pesto Babka
Recipe

17 INGREDIENTS • 17 STEPS • 3HRS 35MINS

Pistachio Pesto Babka

5.0
1 rating
This Pistachio Pesto Babka recipe has a base of enriched, yeasted dough filled with layers of pesto accentuated by the twists of doughs braided together.
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Emily Laurae
Hi, I'm Emily! Dive with me into the various processes of creating delectable treats together, not to mention a cocktail or two!
https://emilylaurae.com
This Pistachio Pesto Babka recipe has a base of enriched, yeasted dough filled with layers of pesto accentuated by the twists of doughs braided together.
3HRS 35MINS
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
8
US / Metric
Dough
Whole Milk
1/4 cup
Whole Milk
Active Dry Yeast
1/2 pckg
(3.5 g)
Active Dry Yeast
Granulated Sugar
2 1/2 Tbsp
All-Purpose Flour
2 cups
All-Purpose Flour
plus 2 Tbsp
Egg
2
Large Eggs, room temperature, lightly beaten
Unsalted Butter
1/3 cup
Unsalted Butter, room temperature
Oil
as needed
Oil
for greasing bowls and pans
Filling
Pistachios
1/3 cup
Pistachios
shelled and toasted
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Parmesan Cheese
1/2 cup
Garlic
2 cloves
Lemon
1
Lemon, juiced
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
394
Fat
26.3 g
Protein
8.6 g
Carbs
32.0 g
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Pistachio Pesto Babka
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Emily Laurae
Hi, I'm Emily! Dive with me into the various processes of creating delectable treats together, not to mention a cocktail or two!
https://emilylaurae.com
Cooking InstructionsHide images
step 1
Place your Garlic (2 cloves) in the food processor; pulse until finely chopped.
step 2
Add the Pistachios (1/3 cup), the juice of 1 Lemon (1), Fresh Basil (4 cups), Salt (to taste), and Ground Black Pepper (to taste); pulse until nuts are finely chopped and ingredients are well blended.
step 3
Add Extra-Virgin Olive Oil (1/2 cup) gradually and process until the mixture is well combined.
step 4
Add Parmesan Cheese (1/2 cup) and pulse 2 or 3 times. Voila! Pistachio Pesto. Set aside.
step 4 Add Parmesan Cheese (1/2 cup) and pulse 2 or 3 times. Voila! Pistachio Pesto. Set aside.
step 5
In a small bowl combine the Active Dry Yeast (1/2 pckg), Whole Milk (1/4 cup), and Granulated Sugar (2 1/2 Tbsp) together allowing it to rest until the yeast has been activated and appears foamy, approximately 5 minutes.
step 6
Using a large bowl, hand whisk the All-Purpose Flour (2 cups), Fine Sea Salt (3/4 tsp), and Vanilla Extract (1/2 tsp) to combine. Attach bowl to kitchen aid with the dough hook and add yeasted milk combination to combine.
step 7
Add Eggs (2) one at a time, mixing 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.
step 8
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 Unsalted Butter (2 1/2 Tbsp) and mix for 5 minutes.
step 9
Scrape down the side of the bowl, then add the last half of the Unsalted Butter (2 1/2 Tbsp) 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.
step 10
Place the dough into a large clean bowl that is lightly coated in Oil (as needed). Cover in plastic wrap and let is 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.
step 11
Flour your counter and roll out the dough until it is about 9x15 inch and spread your pistachio pesto evenly over the dough. Roll up the rectangle so that the rolled log is 15-inches long and place in the freezer for 10 minutes. This will help to cleanly cut through the babka and allow for easy twisting.
step 11 Flour your counter and roll out the dough until it is about 9x15 inch and spread your pistachio pesto evenly over the dough. Roll up the rectangle so that the rolled log is 15-inches long and place in the freezer for 10 minutes. This will help to cleanly cut through the babka and allow for easy twisting.
step 12
Once chilled, cut the log in half with a serrated knife so that you have two 15-inch pieces and the filling is exposed.
step 13
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!
step 13 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!
step 14
Place the twist in a greased loaf pan. Cover and place in a warm area for 1 1/2 hours until the dough has slightly risen and feels puffy.
step 15
Preheat your oven to 350 degrees F (180 degrees C).
step 16
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 185-200 degrees F (85-95 degrees C) in the thickest center part of the bread and remove it from the oven.
step 17
Transfer to a cooling rack before serving and enjoy!
step 17 Transfer to a cooling rack before serving and enjoy!
Tags
Bread
Shellfish-Free
Vegetarian
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