Pesto and Pizza Babka Buns
Ingredients
240 g milk
500 g plain flour
10 g dried yeast
30 g sugar
2 tsp. salt
1 egg white
1 egg yolk
50 g butter
100 g green pesto
100 g mozzarella
ground black pepper, as needed
100 g red pesto
30 g pepperoni
30 g sun-dried tomatoes, chopped
30 g black olives, chopped
100 g mozzarella
0.5 tsp. dried oregano
ground black pepper, as needed
1 egg, beaten
1 water
Instructions
STEP 1/6
Cut the butter into cubes and leave at room temperature to soften.
Roughly chop the pepperoni slices.
Chop the sundried tomatoes.
Chop the black olives.
STEP 2/6
Line the baking trays with parchment paper.
Fit the Spiral Dough Tool to the machine.
STEP 3/6
Add the first item of Ingredients 1 (milk) into the small saucepan.
Heat over a medium heat until warm.
Transfer the warm milk into a jug and set aside.
Add the next 4 items of Ingredients 1 (flour, yeast, sugar, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for about 20 seconds until combined.
With the machine running, gradually add the warm milk from the jug into the Mixer bowl.
Add the next 2 items of Ingredients 1 (egg white, yolk) to the bowl.
Mix on speed 1 for about 2 minutes until light and fluffy.
With the machine running, gradually add the remaining item of Ingredients 1 (butter) into the Mixer bowl.
Mix on speed 1 for about 8 minutes until smooth and homogenous.
Wrap with plastic wrap.
Leave to prove in a warm place for 1 hour.
Transfer dough to a lightly floured worksurface.
Flatten out the dough and and divide into 12 equal pieces.
Shape each piece into a tight ball.
STEP 4/6
Roll 6 dough balls into approx. 13 x 8 cm (5 x 3”) rectangles.
Spread Ingredients 2 (pesto, mozzarella, pepper) evenly over 6 dough pieces.
Leave a 0.5 cm (0.25”) gap around the edge.
Roll up the dough tightly from the long end into a log shape.
Pinch all the seams and ends to seal.
Slice the shaped dough in half lengthwise with a sharp knife, leaving a join at the top.
Twist the two lengths together, keeping the filling side up as you twist.
Stretch the braid into 25 cm (10”) length.
Bring both ends together, overlapping them and creating a hole in the middle.
Bring one end into the hole and pinch it together with the other end at the bottom.
Place the bun on the baking tray.
Repeat this process with the remaining dough.
Cover loosely with oiled cling film.
Leave to prove for 1 hour or until doubled in size.
STEP 5/6
Retrieve, clean the Mixer bowl and fit the K Beater.
Add Ingredients 3 (red pesto, pepperoni, sundried tomatoes, black olives, mozzarella, oregano, pepper) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Start the machine on speed 1 and gradually increase speed.
Mix on speed 3 for 20 seconds until a paste has formed.
Roll the remaining 6 dough pieces into approx. 13 x 8 cm (5 x 3”) rectangles.
Spread the content of the Mixer bowl evenly over the 6 dough pieces.
Leave a 0.5 cm (0.25”) gap around the edge.
Roll up the dough tightly from the long end into a log shape.
Pinch all the seams and ends to seal.
Slice the shaped dough in half lengthwise with a sharp knife, leaving a join at the top.
Twist the two lengths together, keeping the filling side up as you twist.
Stretch the braid into 25 cm (10”) length.
Bring both ends together, overlapping them and creating a hole in the middle.
Bring one end into the hole and pinch it together with the other end at the bottom.
Place the bun on the baking tray.
Repeat this process with the remaining dough.
Cover loosely with oiled cling film.
Leave to prove for 1 hour or until doubled in size.
STEP 6/6
Preheat the oven to 190ºC.
Add Ingredients 4 (egg, water) into a small bowl.
Stir to combine.
Retrieve the buns and remove the cling film.
Brush each bun with the egg wash.
Bake for 15 minutes at 190ºC until golden brown.
Let cool slightly.
Serve warm.
Pesto and Pizza Babka Buns
Ingredients
240 g milk
500 g plain flour
10 g dried yeast
30 g sugar
2 tsp. salt
1 egg white
1 egg yolk
50 g butter
100 g green pesto
100 g mozzarella
ground black pepper, as needed
100 g red pesto
30 g pepperoni
30 g sun-dried tomatoes, chopped
30 g black olives, chopped
100 g mozzarella
0.5 tsp. dried oregano
ground black pepper, as needed
1 egg, beaten
1 water
Instructions
STEP 1/6
Cut the butter into cubes and leave at room temperature to soften.
Roughly chop the pepperoni slices.
Chop the sundried tomatoes.
Chop the black olives.
STEP 2/6
Line the baking trays with parchment paper.
Fit the Spiral Dough Tool to the machine.
STEP 3/6
Add the first item of Ingredients 1 (milk) into the small saucepan.
Heat over a medium heat until warm.
Transfer the warm milk into a jug and set aside.
Add the next 4 items of Ingredients 1 (flour, yeast, sugar, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for about 20 seconds until combined.
With the machine running, gradually add the warm milk from the jug into the Mixer bowl.
Add the next 2 items of Ingredients 1 (egg white, yolk) to the bowl.
Mix on speed 1 for about 2 minutes until light and fluffy.
With the machine running, gradually add the remaining item of Ingredients 1 (butter) into the Mixer bowl.
Mix on speed 1 for about 8 minutes until smooth and homogenous.
Wrap with plastic wrap.
Leave to prove in a warm place for 1 hour.
Transfer dough to a lightly floured worksurface.
Flatten out the dough and and divide into 12 equal pieces.
Shape each piece into a tight ball.
STEP 4/6
Roll 6 dough balls into approx. 13 x 8 cm (5 x 3”) rectangles.
Spread Ingredients 2 (pesto, mozzarella, pepper) evenly over 6 dough pieces.
Leave a 0.5 cm (0.25”) gap around the edge.
Roll up the dough tightly from the long end into a log shape.
Pinch all the seams and ends to seal.
Slice the shaped dough in half lengthwise with a sharp knife, leaving a join at the top.
Twist the two lengths together, keeping the filling side up as you twist.
Stretch the braid into 25 cm (10”) length.
Bring both ends together, overlapping them and creating a hole in the middle.
Bring one end into the hole and pinch it together with the other end at the bottom.
Place the bun on the baking tray.
Repeat this process with the remaining dough.
Cover loosely with oiled cling film.
Leave to prove for 1 hour or until doubled in size.
STEP 5/6
Retrieve, clean the Mixer bowl and fit the K Beater.
Add Ingredients 3 (red pesto, pepperoni, sundried tomatoes, black olives, mozzarella, oregano, pepper) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Start the machine on speed 1 and gradually increase speed.
Mix on speed 3 for 20 seconds until a paste has formed.
Roll the remaining 6 dough pieces into approx. 13 x 8 cm (5 x 3”) rectangles.
Spread the content of the Mixer bowl evenly over the 6 dough pieces.
Leave a 0.5 cm (0.25”) gap around the edge.
Roll up the dough tightly from the long end into a log shape.
Pinch all the seams and ends to seal.
Slice the shaped dough in half lengthwise with a sharp knife, leaving a join at the top.
Twist the two lengths together, keeping the filling side up as you twist.
Stretch the braid into 25 cm (10”) length.
Bring both ends together, overlapping them and creating a hole in the middle.
Bring one end into the hole and pinch it together with the other end at the bottom.
Place the bun on the baking tray.
Repeat this process with the remaining dough.
Cover loosely with oiled cling film.
Leave to prove for 1 hour or until doubled in size.
STEP 6/6
Preheat the oven to 190ºC.
Add Ingredients 4 (egg, water) into a small bowl.
Stir to combine.
Retrieve the buns and remove the cling film.
Brush each bun with the egg wash.
Bake for 15 minutes at 190ºC until golden brown.
Let cool slightly.
Serve warm.