Savory Babka

Tried Babka for the first time 30 years ago in NYC... 

It tasted a lot like a sweet bread that we make for easter in Greece called Tsoureki.. 

Loved it and made it for myself about 15 years ago. 

Decided to make a savoury option... 

Turned out really incredible and want to share it with you... 

Used home made Pesto, a lovely Greek Cheese from the island of Chios called Mastello and some sun dried tomatoes. 

Here is the recipe! 




Diffuculty: 2 of 3
Duration:40 minutes prep, 2 hours waiting time and 40 mins baking
Serves:2 loaves


For the dough:

120g water

8g of dry yeast

150g milk

3 medium sized eggs

2 tsp. sugar

1,5 tsp salt

500-525g all purpose flour

125g butter in room temperature cut in cubes


For the filling

4 tblsp. pesto

50g pistachio nuts

150g Mastelo or melty cow cheese

8 sundried tomatoes cut in small pieces



In a mixer bowl add the water and yeast and let it bloom for 5 minutes.

In a mixing bowl add the eggs and milk and whisk.

In another bowl add the 500g of flour, salt and sugar. 

In the mixer bowl add the milk mixture and the flour mixture.

Mix in low spead for 10 minutes till the dough gets together.

Add the butter cube by cube and make sure you do not add the next before the previous one is incorporated. 

In the end you will have a nice silky dough.

Let it double in size in a arm place or let it in the fridge all night covered with plastic wrap.

Next day divide in half. 

Roll each piece in a rectangle 5 mm thick using a rolling pin and extra flour. 

Smear half of the pesto on each dough piece.

Sprinkle half the cheese, half the pistachios, half the tomatoes.

Roll from the short side, cut in half lengthwise and twist the two pieces together making a braid. 

Place it in a rectangular cake tim and let it double in size. 

Bake in a preheated oven at 180 celsius for 45 minutes. 

Let cool in the tin for 20 minutes and then eat while warm


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