Pesto and Pizza Babka Buns

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    366

This recipe makes six green pesto buns and six pizza flavour buns for a delicious and colourful savoury bake which is fun to share.

recipe updated May 27, 2025

Ingredients

  • Butter icon
    Butter
    50 g
  • Pepperoni icon
    Pepperoni
    30 g
  • Sundried tomato icon
    Sundried tomato
    30 g
  • Black olives icon
    Black olives
    30 g
  • Mozzarella cheese icon
    Mozzarella cheese
    200 g
  • All purpose flour icon
    All purpose flour
    500 g
  • Dried yeast icon
    Dried yeast
    10 g
  • Sugar icon
    Sugar
    30 g
  • Salt icon
    Salt
    2 teaspoons
  • Egg icon
    Egg
    2
  • Egg yolk icon
    Egg yolk
    1
  • Dried oregano icon
    Dried oregano
    ½ teaspoon
  • Black pepper icon
    Black pepper
    as needed
  • Red pesto icon
    Red pesto
    100 g
  • Pesto icon
    Pesto
    100 g
  • Water icon
    Water
    1 tablespoon
  • Milk icon
    Milk
    240 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Small bowl
  • kCook icon Jug
  • kCook icon Baking tray - large

Step preview

  1. Fit the Dough Tool
  2. Add milk into a small saucepan and heat until warm - medium heat
  3. Pour the warm milk into a jug and set aside
  4. Add flour, yeast, sugar, salt into the appliance bowl and fit the splashguard
  5. Mix until combined – 20 seconds, speed 1
  6. While the machine is running, gradually add the warm milk
  7. Mix until combined – 20 seconds, speed 1
  8. Then add egg and egg yolk
  9. Mix until light and fluffy – 2 minutes, speed 1
  10. While the machine is running, gradually add butter
  11. Mix until smooth and homogenous – 8 minutes, speed 1
  12. Wrap the dough with plastic wrap and prove in a warm place - 1 hour
  13. Clean the appliance bowl and fit the K-Beater
  14. Add the ingredients into the appliance bowl
  15. Mix until a paste has formed – 20 seconds, speed 3
  16. Line two baking trays with parchment paper
  17. Transfer the dough to a lightly floured worksurface and flatten out
  18. Divide into 12 equal pieces and shape each piece into a ball
  19. Roll the dough balls into rectangles about 13 x 8 cm (5 x 3”)
  20. Spread green pesto evenly over 6 dough pieces and sprinkle with cheese and pepper, leaving a 0.5 cm (0.25”) gap around the edge
  21. Spread the red pesto mixture evenly over the remaining 6 dough pieces, leaving a 0.5 cm (0.25”) gap around the edge
  22. Take one piece of dough and roll up tightly along the longest edge
  23. Pinch all the seams and ends to seal
  24. Leave a gap about 2cm at one end, cut the dough lengthways down the centre
  25. Turn the two cut edges to face upwards
  26. Twist the two lengths together, keeping the filling side up as you twist
  27. Stretch the braid into 25 cm (10”) length
  28. Bring both ends together, overlapping them and creating a hole in the middle
  29. Bring one end into the hole and pinch it together with the other end at the bottom
  30. Place the bun on the baking tray
  31. Repeat this process with the remaining dough logs
  32. Cover loosely with oiled cling film
  33. Prove until doubled in size - 1 hour
  34. Preheat the oven to 190ºC
  35. Add egg and water into a small bowl and stir to combine
  36. Retrieve the buns, remove the cling film and then brush each bun with the egg wash
  37. Bake until golden brown - 15 minutes, 190ºC
  38. Remove from the oven and let cool slightly
  39. Serve
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