Recipe: Savory Babka with Pesto, Ricotta, and Sun-Dried Tomato (2024)

For the dough:

• 1/2 cup

  water

• 1 (1/4-ounce) packet

  active dry yeast (about 2 1/4 teaspoons)

• 1/2 cup

  whole milk

• 3

  large eggs

• 2 teaspoons

  granulated sugar

• 1 1/4 teaspoons

  kosher salt

• 4 1/2 to 4 3/4 cups

  all-purpose flour, plus more for the work surface

• 8 tablespoons

  (1 stick) unsalted butter, cut into 8 pieces and at room temperature

• Cooking spray or butter, for greasing the bowl and pans

For the filling:

• 1 cup

  whole-milk ricotta cheese

• 1/2 cup

  basil pesto

• 1/2 cup

  finely grated Parmesan cheese

• 1 (7-ounce) jar

  sun-dried tomatoes packed in oil, drained and coarsely chopped (about 1 cup)

For the loaves:

• 1

  large egg

• Finely grated Parmesan cheese, for sprinkling

• Freshly ground black pepper

• Flaky salt, such as Maldon

Make the dough:

1. Combine the water and yeast in the bowl of a stand mixer fitted with the hook attachment and let stand until the yeast is dissolved, about 5 minutes. Add the milk, eggs, sugar, and salt, and mix until combined. Add 4 1/2 cups of the flour and knead on low speed until a shaggy dough forms. Continue kneading on low speed until the dough comes together and is no longer floury, about 5 minutes. Begin adding the butter one piece at a time, waiting until one piece is just barely incorporated before adding the next.

2. When all the butter has been added, continue kneading for another 5 minutes until the dough is silky and elastic. It will bunch around the dough hook but won’t form a smooth ball; that is okay. Add the remaining 1/4 cup of flour as needed if the dough is sticking to the sides of the bowl.

3. Coat a large bowl with more butter. Transfer the dough into it, cover with plastic wrap or a clean kitchen towel, and let rise until doubled in size, 1 to 1 1/2 hours.

Make the filling:

1. Stir the ricotta, pesto, and Parmesan together in a medium bowl until combined.

Assemble the babka:

1. Line 2 (8x4-inch) loaf pans with long rectangles of parchment paper so that the parchment hangs over the long sides of the pan. Grease the pans with butter or cooking spray.

2. When the dough is ready, sprinkle a work surface lightly with flour and place the dough on top of it. Divide into 2 pieces.

3. Roll one of the pieces of dough into a 10x14-inch rectangle with the short end facing you. Spread half the filling on top in an even layer, leaving a 1-inch border. Top with half of the sun-dried tomatoes.

4. Starting with the short end closest to you, carefully roll the dough into a log. If the dough sticks to the counter, use a bench scraper to gently pry it up. When done rolling, pinch the dough to seal it closed and arrange seam-side down. Gently cut the log lengthwise, creating two halves with lots of layers.

5. Position the halves so that the layers are facing up. Press the two halves together at one end, then twist the halves around each other, creating a spiral. Press the halves together again at the other end. Carefully transfer the loaf into a loaf pan. If the loaf is a little too long for the pan, just smoosh it a little on either end to make it fit.

6. Repeat with the other piece of dough to create a second loaf. Cover the loaves with plastic wrap or clean kitchen towels and let them rise on the counter until puffed, about 1 hour.

7. Arrange a rack in the middle of the oven and heat to 350°F. Whisk the egg with 1 teaspoon water and gently brush it all over the surface of the loaves. Top with a sprinkling of grated Parmesan, several grinds black pepper, and flaky sea salt. Bake until golden-brown and a skewer inserted in the center comes out clean, 45 to 55 minutes.

8. Let the loaves cool in the pan for about 20 minutes. Run a knife around the edges to release them from the pan. Use the parchment to lift the loaves from the pan. Place them on a wire rack and slide the parchment out from underneath. Serve warm.