Savory Pesto And Pistachio Babka | Eggless
This savory arugula pesto and roasted chili pistachio babka is eggless and a great option for a vegetarian appetizer, snack or brunch!
About the ingredients
I used the arugula pesto I made a few days ago but you can use any type of pesto whether it is homemade or not. If you’re using my arugula pesto recipe, make sure to take it out of the fridge 15 to 30 minutes prior to spreading on the babka dough, to soften.
For the pistachios, pick a flavor that would go well with pesto, or simply go for the usual salted ones. You can also substitute pistachios for other nuts like almonds or walnuts.
I tend to use plant-based milk more and more in my baking. I like to use a coconut and almond blend because I think there is a good balance in the taste and texture. Of course, you can use cow milk.
This brioche recipe can also be used to make a sweet babka, if so, double the sugar and brush with simple syrup when out of the oven.
Making the babka
I like to make brioche dough the day before and let proof overnight in the fridge because it enhances the flavors and the dough is much easier to work with. If in a rush, you can proof the brioche dough in a warm place for one hour. Then put it for 30 minutes in the freezer before rolling out.
The next morning, prepare all the things you will need before rolling out the brioche :
take out the pesto from the fridge to soften if needed ;
crush the pistachios ;
line the loaf pan with parchment paper ;
get the tools ready (rolling pin, offset spatula, ruler, serrated knife).
Roll out the dough in a rectangle, the size of your loaf pan’s length and three times its width. For example, my mold is 4 x 8 inch and my dough rectangle was approximately 8 x 12 inch. Spread the pesto on top and sprinkle with pistachios (1).
Roll the dough up lengthwise tightly to form a log. Use a bread knife to cut it in half, lengthwise. That part can be a bit tricky. Pull the knife in your direction to cut to the center and repeat the same process with the bottom part.
Place one strand on top of the other, diagonally, open side up (2). Intertwine the two pieces together (3) and put in the loaf pan (4).
Proof for 1h30 to 2 hours in the turned off oven, with a bowl of hot water. Preheat the oven to 350°F and bake for 25 to 30 minutes. Wait 5 to 10 minutes and unmold on a cooling rack. Allow to cool down.
Savory Pesto And Pistachio Babka
Equipment
- Loaf pan (mine is 8 x 4 inch)
- Ruler
- Offset spatula
- Serrated knife
Ingredients
- 1 ⅔ cup all purpose flour (250 g)
- ½ tsp salt (3 g)
- 2 tbsp sugar (25 g)
- 1 tsp instant dry yeast (5 g – or 12 g fresh yeast)
- ⅔ cup milk (160 ml) – see notes
- 3 ½ tbsp butter (50 g) – room temperature
- 2 tbsp pistachios see notes
- 4 tbsp pesto see notes
Instructions
- Start by making the brioche dough.Put the flour, salt, sugar and yeast in the bowl of your stand mixer. Pour the milk in and mix on first speed with the hook for 4 minutes.
- Keep mixing on second speed for 6 more minutes, scraping the dough from the sides and the hook if needed.
- Add the butter and mix on second speed for a few more minutes until the dough comes out of the edges of the bowl.
- Put in a lightly oiled bowl and cover with cling wrap. Proof overnight in the fridge.
- Before rolling out the brioche, prepare everything you'll need : take out the pesto from the fridge to soften ; crush the pistachios ; line the loaf pan with parchment paper ; and get the tools ready (rolling pin, offset spatula, ruler, serrated knife).
- Roll the dough out in a rectangle (mine was 12 x 8) and spread the pesto with the offset spatula and sprinkle with the pistachios.Roll the dough up lengthwise tightly to form a log. Cut in half lengthwise with a bread knife, and place one piece on top of the other diagonally.Intertwine the two pieces together and put in the loaf pan.
- Cover and proof for 1h30 to 2 hours.
- Bake at 350°F – 180°C for 25 to 30 minutes.Wait 5 to 10 minutes before unmolding and allow to cool down on a cooling rack.
Notes
I used the arugula pesto I made a few days ago but you can use any type of pesto. If using homemade pesto, make sure to take it out of the fridge 15 to 30 minutes prior to spreading it on the babka dough, to soften.
For the pistachios, pick a flavor that would go well with pesto, or simply go for the usual salted ones. You can also substitute pistachios for other nuts like almonds or walnuts.
I tend to use plant-based milk more and more in my baking. I like to use a coconut and almond blend because I think there is a good balance in the taste and texture. Of course, you can use cow milk.
This brioche recipe can also be used to make a sweet babka, if so, double the sugar quantity and brush with simple syrup when out of the oven.
I like to make brioche dough the day before and let proof overnight in the fridge because it enhances the flavors and the dough is much easier to work with. If in a rush, you can proof the brioche dough in a warm place for one hour. Then put it for 30 minutes in the freezer before rolling out.
Roll out the dough in a rectangle, the size of your loaf pan’s length and three times its width. For example, my mold is 4 x 8 inch and my dough rectangle was approximately 8 x 12 inch.
Cutting the rolled babka lengthwise can be a bit tricky. Use a bread knife, sawing only one way, to the center. Repeat with the bottom part.
