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Babka has been the new banana bread of my timeline on social media. So, I wanted…

2 min read

Babka has been the new banana bread of my timeline on social media. So, I wanted to give it a try. It is easy but needs time. The dough needs to rest overnight in the fridge. You kind of need to plan it.
I happened to have homemade pesto in my fridge so, why not bake a babka! Maybe next time I do the OG with chocolate.
Note: It is my interpretation of Babka, a traditional eastern European Jewish dish.

🇪🇦⬇️ Encuentra la receta en español en los comentarios!

Ingredients:
360 gr of All-Purpose Flour
30 gr White Sugar
1/2 tsp Salt
50gr melted Butter
220gr Warm Milk
7 gr Dry Yeast ( 1 packet dry yeast)
Dry herbs (optional)
Note: The dough must be soft and sticky if needed, only add two more tbsp of flour.

For the pesto check my previous post.
Directions:
In the bowl mix flour and sugar, slowly incorporate the mixture of melted butter, warm milk, and yeast. Knead the dough until smooth and shiny, about 7 minutes.
Cover the bowl with a kitchen towel and refrigerate the dough for 8 hours, or overnight.
Butter a 23cm loaf pan.
On a lightly floured surface, roll the dough (chilled or at room temperature) to a rectangle.
Spread the pesto filling over the surface of the dough, all the way to the edges. Starting at one of the long ends of the rectangle, roll up the dough tightly.
Using a sharp knife, slice the dough in half lengthwise. With the cut sides facing up, overlap the end of one cut half over the other, the cut sides always facing up. Do a rope-like formation overlapping and twisting the two halves of the dough together until it is one big twist.
Fit the twisted roll into the loaf pan, and let it rest in a warm place for 1 1/2 hours.
In a preheated oven at 190°C bake the Babka for 20 to 30 minutes.
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