Hi peeps ♡
Here is the recipe for my vegan pesto babka! It is so airy and fluffy and tastes really good =)
For this babka I have used my wild garlic pesto recipe , because wild garlic was in season at the time. In summer you can swap for my basil- and in winter for my arugula pesto recipe . Everything fits perfectly with the babka. This way you can always use regional products that are currently in season. You can also vary the oil and seeds you need for the pesto: possibilities are olive oil or sunflower seed oil. For the arugula pesto I used pumpkin seed oil, for example. For the seeds I use sunflower seeds, pumpkin seeds or pine nuts. Sometimes I also use walnuts, like I did with my walnut pesto. The taste varies, of course, but the babka is compatible with all of these variations and will therefore never be boring!
For the delicious babka, first prepare the dough. To do so, add the yeast to the lukewarm water, let dissolve, and set aside for about 10 minutes. In the meantime, combine the flour and salt in a large bowl. Stir well with a spoon. Add the yeast water to the flour-salt-mixture and stir briefly with a spoon. Then add the oil and knead with the food processor on low speed for 5 minutes. Increase the speed by one level and knead for another 5 minutes. The dough is ready as soon as it is smooth and pliable and comes off the edge of the bowl. Shape into a ball and leave to rise covered for 1,5 hours in a warm place. The volume should visibly double in size (see pics).
Tip: Let the dough proof in the refrigerator overnight, to get a particularly fluffy babka as a result!
As soon as the dough has doubled in size, turn out on a floured work surface and roll into a rectangle of approx. 40 x 60 cm (101 x 152 inches). It is important to flour the work surface beforehand so that the dough can be rolled up more easily afterwards. Spread the pesto onto the dough rectangle and distribute everything evenly using a spoon or spatula. Leave an approx. 0,5 cm thin edge free. Use both hands to roll up the rectangle like a roulade (filling inside), starting from the LONG side closest to you and ending at the other long side opposite of you. Press slightly to seal the dampened end onto the roll. Use both hands again to even out the roll into a perfect thick cigar and let rest on its seam.
Cut the roll lengthways in the middle. It is important to use a sharp knife for this step - otherwise it will not work properly! Place the two parts next to each other on the work surface with the open sides up. Then twist them together (place one part on top of the other so that it looks like a plait). Always make sure that the vacancies are facing up.
Place the braided babka in the prepared loaf pan and let rise for another 30 minutes.
Bake the pesto babka on the middle rack of your oven for about approx. 40 minutes until the bread is just cooked and beautiful golden brown. Remove babka from the oven and spread with garlic oil, while still hot!
Here is the recipe:
Pesto babka
Equipment
- a box shape measuring 25 x 12 cm (64 x 31 inches)
- a basting brush
Ingredients
Dough
- 300 g wheat flour (2 + 1/3 cups)
- 200 g of spelled whole wheat flour (1 + 1/2 cups)
- １ cube of fresh yeast (approx.４ ２g) (approx. 1.4 oz)
- 10 g salt (0.4 oz)
- 250 g lukewarm water (1 cup)
- 50 g of extra-virgin olive oil (1/4 cup)
Filling
- 50 g wild garlic pesto (1/4 cup)
- Alternatively, you can use any other pesto. Here are some other recipes: basil- or arugula pesto ♡
garlic oil
- 3 tbsp olive oil
- 1 clove of garlic
- 1 pinch of flaky sea salt
Instructions
- First prepare the garlic oil. To do so, grate a clove of garlic very finely and combine with sea salt and olive oil in a small bowl. Cover, set aside and let the garlic oil set.
- For the delicious babka, first prepare the dough. To do so, add the yeast to the lukewarm water, let dissolve, and set for about 10 minutes. In the meantime, combine the flour and salt in a large bowl. Stir well with a spoon.
- Add the yeast water to the flour-salt-mixture and stir briefly with a spoon. Then add the oil and knead with a food processor (alternatively you can also use the hand mixer with a dough-hook-attachment) at low speed for 5 minutes. Increase the speed by one level and knead for another 5 minutes. The dough is ready when it is smooth and pliable and comes off the edge of the bowl. Shape into a ball, cover with a kitchen towel, and let rise for 1,5 hours in a warm place. The volume should visibly double in size.
- While the dough is proofing, the pesto can be prepared. You can find the recipe and instructions right here.
- Line a loaf pan measuring 25 x 12 cm (64 x 31 inches) with parchment paper and set aside.
- As soon as the dough has doubled in size, turn out on a floured work surface and roll into a rectangle of approx. 40 x 60 cm (101 x 152 inches). It is important to flour the work surface beforehand so that the dough can be rolled up more easily afterwards. Spread the pesto onto the dough rectangle and distribute evenly. Use a spoon or spatula for this step. Leave an approx. 0,5 cm thin edge free. Use both hands to roll up the rectangle like a roulade (filling inside), starting from the LONG side closest to you and ending at the other long side opposite of you. Press slightly to seal the dampened end onto the roll. Use both hands again to even out the roll into a perfect thick cigar and let rest on its seam.
- Cut the roll lengthways in the middle with a sharp knife (this is very important, otherwise it will not work properly!). Place the two parts next to each other on the work surface with the open sides up. Then twist them together (place one part on top of the other so that it looks like a plait). Always make sure that the vacancies are facing up. Then place the braided Babka in the prepared loaf pan and let rise for another 2 minutes.
- While the babka is proofing, preheat the oven to 190 °C (375 °F) at top and bottom heat.
- Bake the pesto babka on the middle rack for about 40 minutes until the bread is just cooked and beautiful golden brown. Remove babka from the oven and spread with garlic oil, while still hot. It is best to use a basting brush for this step. Then let cool down a little, remove from the loaf pan, cut and serve. You can eat it straight the way it is or serve as a side dish. I think it's great for barbecue, instead of the usual garlic bread. Have fun with the recipe and Bon Appetit ♡
Notes
Hi, Reading the recipe for the pesto babka, and some of the directions have “XNUM” in place of some of the directions, might be a website error?
Here are the ones I need help with:
- How long should the dough be mixed, approx how many minutes?
- when rolling out the dough, what should the measurements be? The measurements say XNUM by XNUM.
Thanks, photos look beautiful, can't wait to try the recipe.
Abby
Hi Abby!
You are right, it's an error ... trying to fix this!
Thanks a ton for that information!
Here we go:
-mix the dough for approx. 5 -10 min. As soon as the dough turns smooth and doesn't stick to the bowl anymore (while mixing) it is ready!
-the rectangle should measure 28 x 38 cm (11 x 15 inches)
Have fun with the recipe! and thank you again =)
Is 190 degrees correct
Can the fresh heat be replaced by instant dry yeast. If yes what would be the amount.
Can the fresh yeast be replaced by dry instant active yeast. If yes, what would be the amount.
hey =)
Yes, you can replace it. I recommend one package of instant yeast. It is usually 9 grams (0,3 oz).
Best Regards,
Carina
Possible to get pesto Balkan recipe in English
hey =)
It is available in English too. You just have to switch language on top of the page (left corner, little flags).
All the best and Happy Saturday!
This was one of the best dishes I made so far! 😍 It has such an incredible and original taste, I wouldn't know anything similar to this. At least 5 stars! 😍
Hi Lisa!
So happy you liked it 🙂
Thanks a ton for your lovely feedback, really appreciate it!
Have a good one!