Pesto Babka

Ingredients:

Pesto
Almond Nibs – 300g
Fresh Basil – 100g
Fresh Parsley – 100g
Parmesan Cheese – 225g
Corn Oil – 800g
Salt – 18g

Babka
Bread Flour – 1000g
Mauripan Instant Dry Yeast – 18g
Voltex Fresh – 5g
Salt – 25g
Full Cream Milk – 325g
Cold Water – 325g
BOS – 325g

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Baking Step:

Pesto

1. Add in of the ingredients into blender. Blend until form a smooth paste.

Babka

1. Using a spiral mixer, dry mix flour, yeast, bread improver, sugar and slow at slow speed for 1 minute. Add in cold water, milk mix at slow speed for 3 minutes then switch to high speed for 5 minute.
2. 2. Add in BOS, mix at slow speed for 1 minute then switch to high speed for 3 speed until dough is fully develop.
3. Rest dough for 10 minutes. Divide dough into 450g and rest for another 10 minutes. Roll out the dough to 10 inch x 10 inch square.
4. Spread pesto on the dough and roll into logs. Cut the rolls into 4 strips and braid in. 
5. Place the braided pesto babka into loaf pan. Proof at 38°C with 85% humidity for 60 to 75 minutes. Spread some pesto onto the loaf.
6. Bake at 200°C (Top) 215°C ( Bottom) for 25 to 30 minutes. Remove from oven and let cool before serve.