Seaweed Pesto Babka
Fancy surprising your guests with a pre-dinner treat? Why not try our savoury babka recipe? This ultra-soft braided brioche showcases our Seaweed & Basil Pesto.
For
6 to 8 servings
Préparation
30 minutes
Cooking
30 à 35 minutes
INGREDIENTS
For the brioche dough
- 250g wheat flour (T45 or T55)
- 10g fresh baker’s yeast (or 1 sachet of dried yeast)
- 50ml lukewarm milk
- 2 whole eggs
- 40g sugar
- 1 teaspoon salt
- 80g butter (at room temperature, cubed
For the filling </ p>
- 1 tub of Seaweed Pesto & Groix Basil & Plain
- 125g mozzarella, well drained and finely diced (or grated)
PREPARATION
- Dissolve the yeast in the lukewarm milk. In a large mixing bowl, combine the flour, sugar, salt, the milk and yeast mixture, and the eggs. Knead vigorously by hand for about 5 minutes. Then gradually work in the diced butter, and continue to knead the dough thoroughly for 10 minutes, until it becomes perfectly supple and smooth.
- Shape into a nice ball, cover the bowl with a clean tea towel and leave the dough to rise undisturbed for 1½ to 2 hours at room temperature, until it has doubled in volume.
METHOD
- On a lightly floured work surface, roll out the dough with a rolling pin to form a large rectangle (approx. 30x40 cm). Spread a generous amount of our Pesto over the entire surface, then scatter the mozzarella pieces evenly.
- Gently roll the dough lengthways to form a tight roll. Cut this roll in half lengthways using a sharp knife. Braid the two strands together, ensuring that the cut sides – revealing the pesto – face upwards.
- Gently place the braid in a buttered loaf tin and leave it to rise for a further 45 minutes. Preheat your oven to 180°C and bake for 30 to 35 minutes, until the brioche has turned a lovely golden colour.
Enjoy your meal !
