Savory Pistachio Pesto Babka

8 servings · 40 minutes preparation · 45 minutes cooking · 120 minutes cooling, chilling or resting

Ingredients

• 360 g (about 3 cups) unbleached all-purpose flour, plus extra for dusting
• 7 g (1 standard packet or 2 1/4 tsp) active dry yeast
• 60 ml (1/4 cup) whole milk, warmed to 105°F–110°F (40°C–43°C)
• 25 g (2 tbsp) granulated sugar
• 1 tsp fine sea salt
• 3 large eggs, room temperature, lightly beaten
• 115 g (1/2 cup) unsalted butter, softened to room temperature and cut into small cubes
• 60 g (about 2 packed cups) fresh basil leaves, washed and thoroughly dried
• 70 g (1/2 cup) shelled unsalted pistachios, lightly toasted
• 2 cloves garlic, peeled and smashed
• 80 ml (1/3 cup) extra-virgin olive oil
• 50 g (1/2 cup) finely grated vegetarian Parmesan-style hard cheese made with microbial rennet (use halal-certified cheese with suitable rennet)
• 1/2 tsp coarsely cracked black pepper
• 1 large egg whisked with 1 tbsp water for egg wash

Step-by-step instructions

1. In the bowl of a stand mixer fitted with the dough hook, dissolve the sugar and active dry yeast in the warm milk, letting it stand for 7 minutes until frothy.
2. Add the all-purpose flour, fine sea salt, and beaten eggs to the yeast mixture. Mix on low speed for 3 minutes until a shaggy dough forms, then gradually incorporate the softened butter 1 cube at a time, kneading on medium-low speed for 10 minutes until the dough becomes glossy, elastic, and pulls away from the sides of the bowl.
3. Transfer the dough into a lightly oiled mixing bowl, cover securely with a damp kitchen towel, and let it rest in a warm, draft-free spot for 60 minutes until doubled in bulk.
4. While the dough rises, prepare the filling by pulsing the fresh basil, toasted pistachios, and garlic in a food processor until finely minced. With the motor running, stream in the olive oil until a thick paste forms, then stir in the grated hard cheese and cracked black pepper.
5. Grease an 8.5x4.5-inch (21x11 cm) metal loaf pan and line it with parchment paper, leaving an overhang on the long edges. Turn the risen dough onto a lightly floured work surface, roll it out into a 12x16-inch (30x40 cm) rectangle, and spread the pistachio pesto evenly over the surface, leaving a 1/2-inch border.
6. Roll the dough tightly from the long edge into a 16-inch log. Using a sharp chef's knife, slice the log completely in half lengthwise to expose the swirled layers, pinch the top ends together, twist the two strands over each other like a two-ply rope, and gently transfer the braided loaf into the prepared pan. Cover loosely and let rest for 45 minutes until puffed.
7. Preheat your oven to 350°F (175°C). Brush the exposed brioche ridges gently with the egg wash and bake on the center rack for 43 to 45 minutes, tenting loosely with aluminum foil at the 25-minute mark to prevent over-browning, until a digital thermometer inserted into the center reaches 195°F–200°F (90°C–93°C). Cool in the pan for 15 minutes before using the parchment handles to lift the loaf onto a wire rack to cool completely.

Kitchen notes

For the cleanest braided definition, chill the rolled cylinder in the refrigerator for 15 minutes before slicing it lengthwise. A cold log resists squishing, allowing your blade to cut through the buttery dough cleanly without dragging the oily pesto across the exterior seams. Always thoroughly dry your basil leaves prior to blending to avoid introducing excess moisture into the filling.

Storage & make-ahead

Cool briefly, then refrigerate in a sealed container within 2 hours for up to 3 days. Freeze tightly wrapped baked portions for up to 2 months. Reheat in a 350 F (177 C) oven until hot throughout and the center reaches 165 F (74 C).