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Savoury vegan babka

Pesto Babka

The most delicious savory vegan Babka
Prep Time 15 mins
Cook Time 45 mins
rising time 1 hr 15 mins
Total Time 2 hrs 15 mins
Course bread
Cuisine Israeli
Servings 16 portions
Calories 233.5 kcal


  • stand mixer with dough hook (optional)
  • 1 springform pan 25 cm
  • 1 oiled bowl for the dough
  • 1 sharp knife
  • 1 Rolling Pin
  • sheet of baking paper



  • 500 g flour
  • 1 sachet instant yeast
  • 6 g salt
  • 300 ml lukewarm water ca. 28° C
  • 150 g soft butter

Pumpkin pesto

  • 100 g pumpkin seeds
  • 1/2 bundle fresh basil
  • 60 g blanched spinach for extra green color
  • 5 cloves garlic
  • 30 ml olive oil
  • 4 el water
  • 3 g salt
  • 4 el water


For the dough

  • Combine flour, salt, yeast and water and knead, either manually or with the stand mixer and dough hook in 5 minutes to form a supple dough. Then work the softened butter into the dough in 4 portions and knead for a few more minutes until you have a soft, velvety and supple dough.
    500 g flour, 1 sachet instant yeast, 6 g salt, 150 g soft butter, 300 ml lukewarm water
  • Form a ball of the dough and place the dough in the lightly oiled bowl. Cover the bowl with plastic wrap or a lid and let rise in a warm place (ideally 27° C) for about 45 minutes, or until the dough has doubled in volume. In the meantime, prepare the pesto.
  • Cut a circle of baking paper that is a few cm. larger than your baking pan all around and push the baking paper into the pan.
  • After 45 minutes of rising, deposit the dough on a floured work surface. Roll it out gently, into a rectangular of about 65 x 30 cm. Flour your dough again if necessary to prevent sticking to your work surface or rolling pin.
  • Besmeer de deeglap met de vulling. Houd rondom ca. 1 cm. van het deeg vrij. Cover the dough with the filling. Keep about 1 cm. of the dough free on all sides.
  • Now roll the sheet of dough up into a roll.
  • Now cut the doughroll in half lengthwise with a really sharp knife.
  • Place the halves cut side up and lay one half over the other so that a large X forms.
  • Now braid the halves together. Pinch the dough ends together.
  • Place the braid in the springform pan or in a circle on a baking sheet on a baking tray.
  • Cover with plastic wrap or a cloth and set to proof for 20 minutes in a warm place (ideally 27° C).
  • Preheat your oven to 175° C.
  • Lightly sprinkle the babka with some salt and drizzle a few tablespoons of olive oil over it.
  • Bake the babka for about 40 minutes until golden brown. If necessary, check the doneness with a thermometer (at least 85° C).
  • Drizzle the babka out of the oven with a few tablespoons of olive oil. Allow to cool for about 20 minutes before carefully removing from the mold. Allow to cool further on a wire rack.


Overnight rising method: Instead of rising in a warm place, you can also let the dough rise overnight in the refrigerator (or 8 hours). After 8 hours, proceed with rolling out, filling and braiding as described in the recipe. Since the cold dough is firmer, it is easier to handle. After filling & braiding, continue to let the Babka proof in a warm place as described in the recipe. Allow 20 minutes extra rising time because the dough still needs to come up to temperature.
Variation tip: Instead of pesto, you can also fill the savory babka, for example, with a dried tomato tapenade or olive tapenade. It is also delicious to incorporate a grated vegan cheese into the filling.


Serving: 65gCalories: 233.5kcalCarbohydrates: 23.7gProtein: 5.9gFat: 13gSaturated Fat: 2.4gPolyunsaturated Fat: 3.7gMonounsaturated Fat: 6.1gTrans Fat: 0.1gSodium: 311.5mgPotassium: 100.7mgFiber: 1.3gSugar: 0.2gVitamin A: 778.4IUVitamin C: 0.4mgCalcium: 16.7mgIron: 0.9mg
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