Sun-dried tomato pesto babka

• porsi: Serves 12

Bahan-bahan

For the filling:

180g basil pesto

A handful of sun-dried tomatoes in oil,

drained and finely sliced

60g goat's cheese, crumbled

1 egg, beaten with 1 tbsp water

1 tsp pumpkin seeds

Petunjuk

For the babka dough

Makes 1 loaf

• Add 60ml warm whole milk to a bowl, then sprinkle over 7g of active dry yeast and a pinch of sugar. Leave to sit for 10 minutes until foamy.

• Mix 265g plain flour, 2 large eggs and the yeast mixture in a large bowl.

• Beat in 70g room-temperature butter. Transfer the dough to a lightly floured surface and knead for 10 minutes until it is smooth and elastic.

• Form the dough into a ball. Transfer to a greased bowl, cover with a clean tea towel and leave to rise in a warm space for 1-2 hours until it has doubled in size.

• Knock back the dough with your hand, then cover again and refrigerate overnight.

1 Prepare the dough as per the instructions.

2 Butter a standard 900g loaf tin and line with parchment paper, leaving overhang on the sides.

3 Remove the dough from the refrigerator and roll out on a floured surface into a very thin rectangle. Spread the pesto over the dough (it's not necessary to leave a border). Scatter over the sun-dried tomatoes and goat's cheese.

4 Starting with a long side, roll the dough into a tight coil. Transfer the coil onto a sheet of parchment paper and freeze for 10 minutes.

5 Slice the roll in half lengthwise to expose the filling. Twist the halves in a plait, then fold in half.

6 Place into the prepared tin, letting it curl around itself if it is too long for the tin. Cover loosely with a clean tea towel and leave to rise in a warm place for one hour until it has risen.

7 Preheat the oven to 180C/160C fan/gas mark 4. Brush the top of the babka with the egg wash and sprinkle with the seeds. Bake for 25-35 minutes until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely before serving.