PESTO-SWIRLED BABKA
Makes 1 (8½x4½-inch) loaf
Our savory spin on the traditionally sweet twisted bread is fluffy, buttery, cheesy, and packed with bold herb flavor. Serve leftover pesto as a dip for your babka, or spread it on sliced bread to jazz up your sandwiches.
2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided, plus more for dusting
1 tablespoon (12 grams) granulated sugar
1½ teaspoons (4.5 grams) instant yeast
1¾ teaspoons (5.25 grams) kosher salt, divided
¼ cup (57 grams) unsalted butter
¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
¼ cup (60 grams) whole milk
2 large eggs (100 grams), room temperature and divided
½ cup (113 grams) cream cheese, softened
½ cup (113 grams) crescenza cheese*
1 large egg yolk (19 grams)
Evergreen Basil Pesto (recipe follows)
1 tablespoon (14 grams) olive oil
1. In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and 1¼ teaspoons (3.75 grams) salt by hand.
2. In a small saucepan, heat butter, ¼ cup (60 grams) water, and milk over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture. Using the paddle attachment, beat at medium-low speed until combined. Add 1 egg (50 grams), and beat until combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough
