Swirled Pesto Babka

To make the dough, in the bowl of an electric mixer, whisk together the warm water, the 1 1/2 tsp. sugar and the yeast. Let stand until foamy, about 5 minutes. Add the 1/4 cup (1 3/4 oz./50 g) sugar, the melted butter, salt, whole eggs and egg yolk and flour. Fit the mixer with the flat beater and beat on low speed just until combined, about 30 seconds. Switch to the dough hook and beat on medium speed for 5 minutes. The dough will be wet and elastic but will firm up in the refrigerator.

Remove the dough hook and use a rubber spatula to bring the dough together in the middle of the bowl. Cover with plastic wrap and let stand in a warm spot until doubled in size, about 2 hours, then refrigerate for at least 3 hours or up to overnight.

To make the pesto, in a food processor, combine the Parmesan, pine nuts and garlic and process until ground. Add the basil and pulse until finely chopped. With the processor running, pour in 3/4 cup (6 fl. oz./180 ml) of the olive oil and process until blended, then stir in the remaining 1/4 cup (2 fl. oz./60 ml) oil. The pesto will be slightly loose and oily. Season to taste with salt and pepper. The pesto can be made up to 4 days in advance; cover and refrigerate until ready to use. Bring to room temperature before assembling the babka.

When ready to bake the babka, coat a 9-inch (23-cm) round pan with nonstick baking spray.

Lightly dust a work surface with flour, then turn the dough out onto the surface and dust the top of the dough with flour. Knead until the dough is no longer sticky, about 30 seconds, dusting lightly with flour as needed. Cut the dough in half.

Keep one dough half covered loosely with a kitchen towel. Roll out the other dough half into a 10-inch (25-cm) square, dusting the surface with flour as needed to prevent sticking. Using an offset spatula, spread half of the pesto over the dough, leaving a 1/2-inch (12-mm) border uncovered all around.

Starting with the side closest to you, roll the dough tightly into a log. Turn it vertically, seam side down, so one end is facing you. Starting 1 inch (2.5 cm) from the top, use a sharp serrated knife to cut the log in half lengthwise. Carefully turn the cut sides facing up and twist the strands together, tucking the gathered ends under the twist. Transfer the twisted dough to the prepared pan, positioning it over to one side.

Repeat with the remaining dough half, reserving a little pesto for brushing on the babka after baking. Transfer the dough to the pan, positioning it on the opposite side and overlapping the two portions slightly toward the center. You want them to bake into one another, so arrange as such.

Cover the pan loosely with plastic wrap and let stand in a warm spot until puffed up slightly, about 1 1/2 hours.

Near the end of the rising time, position a rack in the lower third of an oven and preheat to 350°F (180°C).

Bake the babka until the top is deep golden and an instant-read thermometer inserted into the center registers 185°F (85°C), about 35 minutes. If the babka is getting too dark on the top, cover loosely with aluminum foil.

Transfer the pan with the babka to a wire rack and let cool for 15 minutes, then turn it out onto the rack. While the babka is cooling, brush the top with more pesto and garnish with Parmesan. Let cool for 10 minutes more. Cut the babka into slices and serve warm or let cool completely. The babka is best enjoyed the day it is baked. Serves 8 to 12.

Williams Sonoma Test Kitchen