- Prep
- 60 min
- Cook
- 40 min
- Total time
- 100 min
- Yield
- 8-10 servings
- Difficulty
- Medium
- Calories
- 470 kcal
Quick summary
“This Mediterranean-inspired savory babka reinvents the traditional braided dough enriched with butter and eggs, filled with generous layers of Genoese pesto, grated parmesan, and mozzarella. The result is a bread structured in aromatic spirals that surprises in flavor and presentation at the table.”
What you need to know
- A incorporação lenta da manteiga em ponto de pomada na batedeira desenvolve um brioche elástico, nobre e sedoso
- O recheio de pesto e queijos curados forma camadas intercaladas visíveis que derretem no interior da trança
- A finalização com gema e sementes de gergelim preto cria uma crosta reluzente e visualmente imponente
Ingredients
Main
- g Type 00 Wheat Flour
- ml Warm whole milk
- g Refined sugar
- g Fermento biológico seco instantâneo
- units Large eggs
- g Unsalted butter at room temperature
- g Fine sea salt
- g Good quality Pesto Genovese
- g Freshly grated Parmesan cheese
- g Fresh grated mozzarella
- Freshly ground black pepper
- unit Beaten egg yolk
- tablespoon Water or milk (for brushing)
- teaspoon Black sesame seeds
Instructions
Principal
- Activate the yeast in a small bowl by mixing the warm milk, sugar, and yeast. Let rest for 5-10 minutes until foamy, indicating that the yeast is active.
- In the mixer bowl, add the flour and salt. Make a hole in the center and pour the activated yeast mixture and the slightly beaten eggs. Start the mixing process.
- With the mixer hook, start kneading at low speed. Add the butter, one cube at a time, fully incorporating each portion before adding the next. This ensures a homogeneous dough.
- Increase the mixer speed and knead the dough for 10-15 minutes until it becomes elastic, smooth, and starts to pull away from the sides of the bowl. This step is crucial for gluten development.
- Transfer the kneaded dough to an oil-greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in volume. Patience at this stage rewards.
- While the dough undergoes its first rise, prepare the filling: mix the pesto, grated Parmesan, and fresh mozzarella (if you opt for it) in a bowl. Season with freshly ground black pepper.
- After the first rise, remove the air from the dough by pressing it gently and transfer it to a lightly floured surface. Roll out the dough into a rectangle of approximately 40x30 cm with a rolling pin.
- Spread the filling evenly over the entire surface of the opened dough, leaving a small free border on one of the longer sides of the rectangle. This helps to seal.
- Roll the dough tightly from the longer side, forming a long and compact cylinder. Brush the free edge with a little water to seal the roll well and prevent it from opening.
- With a sharp knife or pizza cutter, cut the cylinder in half lengthwise, exposing the vibrant layers of pesto and cheese filling.
- Cross the two halves of the cut dough, braiding them, keeping the cut side facing up for an attractive visual effect.
- Carefully transfer the braided babka to a loaf pan (approximately 23x13 cm) that should already be greased and floured. Cover with plastic wrap and let it rise for another 30-45 minutes.
- Preheat the oven to 180°C (medium temperature) while the babka does its second rise. Brush the surface of the babka with the beaten egg yolk and sprinkle with black sesame seeds (optional) for an extra touch.
- Bake the babka for 35-45 minutes, or until the surface is golden and a toothpick inserted in the center comes out clean. If the babka browns too quickly, cover with aluminum foil to prevent burning.
- Remove the babka from the oven, let it cool in the pan for 10 minutes before unmolding. Then, transfer to a rack to cool completely before slicing and serving, for better texture.
Chef's tips
- Refrigere a massa aberta por 20 minutos antes de espalhar o recheio para facilitar o corte longitudinal da trança
- Use um pesto encorpado com pouca oleosidade livre para evitar que o óleo escorra da forma durante o crescimento
- Deixe o pão esfriar completamente na forma antes de desenformar para estabilizar as camadas de queijo fundido
Variations
- Salpique nozes tostadas picadas ou pinhões (pinoli) sobre a camada de pesto antes de enrolar a massa em cilindro
- Asse a massa moldada em pequenos nós individuais em forminhas de muffin para servir porções unitárias em brunches
- Pincele uma fina camada de azeite de oliva aromatizado com alho imediatamente ao retirar o pão do forno
Substitutions
- A farinha tipo 00 pode ser substituída por farinha de trigo especial de alta força com teor de proteína superior a 11%
- O pesto de manjericão tradicional pode ser substituído por pesto de tomate seco (pomodori secchi) ou tapenade de azeitonas
- A mussarela fresca pode ser substituída por queijo provolone ralado para sabor mais pronunciado
How to store
Keep the baked babka in a tightly closed plastic bag or bread box at room temperature for up to 3 days. To restore softness and melted cheese, heat slices in the toaster oven at 180°C for 4 to 5 minutes.
Can it be frozen?
Freeze the baked babka in individual slices wrapped in aluminum foil for up to 60 days in the freezer. Heat the slices directly in a toaster or preheated oven at 180°C without the need for prior thawing.
What to serve with
Perfectly accompanies a glass of Chianti red wine, IPA-style craft beer, or unsweetened espresso. Serve also accompanied by an antipasto platter with aged cheeses, olives, and sun-dried tomatoes.
Frequently asked questions
Can I do the first dough rest in the refrigerator overnight?
Yes, slow fermentation in the refrigerator for 8 to 12 hours improves the aroma of the dough and makes it much firmer to open and braid.
How to braid the babka without the pesto filling escaping?
Roll the dough like a tight jelly roll, cut in half lengthwise with a sharp knife, and intertwine with the layers facing up.
Can I knead the babka dough manually without a stand mixer?
Yes, but it requires about 20 minutes of vigorous kneading on the counter to integrate the butter gradually until it reaches the veil point.
Why is my babka raw in the center?
Since it's a rich and heavy cheese dough, bake in a medium oven at 180°C for 40 minutes, covering with aluminum foil if it browns too early.
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