Dark Chocolate, Tahini, and Halva Brioche Babka


 
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

Whoopsies - I was just flicking through my drafts and realised that I never shared this with you! Here it is - a Dark Chocolate, Tahini, and Halva Brioche Babka, which was a product of a recent (ish) baking day with my friend Rachel! We made this babka, and these sesame buns, which both have the same filling, but a slightly different dough base and technique.

This particular babka is filled with a dark chocolate and tahini mixture, which is super simple to put together - you essentially just melt it all together, and leave it to sit for a bit. We also filled it with some sea salt halva from Rachel’s amazing wee store in Chelsea Market here in NYC (they ship too if you are outside of the city, get on it!). She has the best tahini and halva I have ever tasted - if you haven’t had halva before it is essentially like a tahini candy. It is sweet, crumbly, and slightly savoury from the tahini. It holds up well in baking, and was insanely delicious rolled up in this babka. It perfectly offset the dark chocolate tahini filing, which isn’t super sweet.

This recipe makes two loaves, but the good news is that they freeze super well, and make insanely good french toast and bread pudding. I often have a loaf of babka stashed in my freezer for when the need strikes - I love it just toasted and served with butter alongside a coffee or as a sneaky delicious breakfast. Just make sure you wrap it tightly in plastic or foil before you freeze.

A few wee tips:

  • Ideally the tahini chocolate filling needs a little bit of time to rest and cool - either overnight, or a few hours. It won’t go super solid like nutella, but it will thicken a little as it sits!

  • You may have a little filling leftover, but it is great served with the babka, on toast, or drizzled over a banana.

  • If I know I am making something ahead of time, I like to do the first rise overnight. Just make the bread dough, shape into a ball, and place into a large bowl (I usually just reuse my mixer bowl), and leave it in the fridge overnight. Then in the morning the dough is risen and will be super easy to work with! I find if I rise overnight I can skip the chilling step once the dough is rolled out.

 

 

Dark Chocolate, Tahini, and Halva Brioche Babka

- Makes two loaves -

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
115g (8 tbsp) unsalted butter, at room temperature

Tahini Chocolate Filling
200g Bittersweet dark chocolate (I used 65%)
200g Tahini (I used Seed and Mill)
1/8 tsp salt

200g halva, crumbled (we used Seed and Mill’s sea salt dark chocolate)
Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively, place the bowl in the fridge, and do the first rise overnight.

 

TAHINI DARK CHOCOLATE FILLING

Combine all of the filling ingredients in a heat safe bowl, and place over a pot of simmering water to create a double boiler setup. Ensure that the bowl does not touch the water. Heat, stirring occasionally with a spatula, until the chocolate has melted and the mixture has combined. Do not whisk or you could cause the tahini to seize. Transfer into a jar and allow to sit at room temperature for at least an hour, or overnight. Store at room temperature.

ASSEMBLY

Line a baking sheet with parchment paper.

Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the half a cup of the filling mixture over the surface of the dough, then sprinkle with the halva.

Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour. You can skip this step if you did an overnight rise.

Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video also explains well). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.

Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c. 

Brush the loaves lightly with egg wash. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚c. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

Apple and Cardamom Babka


 
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche
Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche

Hiii! I’ve written and re-written this little top bit a bunch of times now, and I can’t think of anything clever, or witty, or funny to say, or any context that goes along with this recipe other than it’s yum and I think that you should make it. It’s been a bit of a long week. I’ve seen on a few different places people complaining about having to scroll past this part of food blogs to get to the recipe, and how they think it’s bullshit. It keeps rolling round in my mind. That we have gotten to a place where we expect instant gratification. That everything should be served up on a platter for us. That all recipes should be free and available on the internet without having to spend an extra 2 seconds of precious life scrolling past the part where the person who puts hours into developing recipes gets to express themselves for a little bit I think it’s always interesting how people find literally ANYTHING to complain about, including having to do two extra finger scrolls to get down to the recipe they are getting for free. Anyway. That’s what is swimming round in my wee brain!

I’m coming at you today with a giant dose of autumn. Last year a friend shared her Mum’s Swedish cinnamon roll recipe with me. They are super cute little knots, loaded up with cardamom and cinnamon, and finished with pearl sugar. I’ve been meaning to turn them into a babka for a while now, so finally here we are.

I took my go-to brioche recipe, laced it with some warming spices, filled it with a similar filling to the Swedish rolls, but scattered some chopped apple over the filling before rolling it up nice and tight. I love how the apple and the spices play together, and I just can’t go past the swirls of a babka. When making babka I generally freeze the dough for an hour or so before rolling out to help the dough stay chilled and keep its shape better when cut, however this time I tried a slightly different method, and rolled out the dough, filled it and rolled it into a sausage, then chilled the rolled sausage for an hour or so to firm it up before cutting. This resulted in a super clean cut when it came to splitting the dough lengthwise, and made the shaping process much easier in my opinion. Definitely going to be my go-to babka method from now on!

A few wee tips:

  • This dough can be made the night before and proofed in the fridge for the first rise. If you do this you can skip the chilling step!

  • These would also make epic cinnamon rolls. After you have rolled the dough into a log, cut into 10-12 rolls, arrange in a greased baking pan, and follow the rising and baking directions - you may need to reduce baking time slightly so just keep a close eye!

  • The swedish sugar isn't necessary, but if you can get your hands on it, it's hugely worthwhile!

  • If you don’t have an apple on hand, you can omit it if you like!

 

 

Apple and Cardamom Babka

- Makes two loaves -

Bread Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 tsp ground cardamom
1 tsp ground cinnamon
2 eggs, at room temperature
1 tsp vanilla bean paste
115g (8 tbsp) unsalted butter, at room temperature

Filling
115g (1 stick) unsalted butter, at room temperature
150g (3/4 cup) dark brown sugar
3 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp salt
One medium apple, peeled, cored and finely diced

Egg wash - 1 egg whisked with 1 Tbsp water
Swedish pearl sugar to finish (optional)

 

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cardamom, cinnamon, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. 

 

FILLING AND ASSEMBLY

Line a baking sheet with parchment paper. Place all of the filling ingredients except for the apple in a small bowl, and mix well to combine.

Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the filling mixture over the surface of the dough, then sprinkle with the chopped apple.

Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour.

Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video also explains well). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.

Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c. 

Brush the loaves lightly with egg wash, and sprinkle with Swedish pearl sugar if desired. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚c. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

Apple and Cardamom brioche babka - lightly spiced babka dough is filled with a spiced brown sugar mixture and fresh apple, then rolled into a tight babka swirl. Inspired by the swedish cinnamon roll, this is a perfect fall baking project. #babka #cardamom #brioche

Roasted Garlic, Tomato and Ricotta Pesto Brioche Knot


 
Fluffy Brioche filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into a knot, and baked to golden, puffy perfection. Perfect on it's own or as an addition to a lunch or alongside a bowl of soup. #brioche #briocheknot #pestobrioche
Fluffy Brioche filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into a knot, and baked to golden, puffy perfection. Perfect on it's own or as an addition to a lunch or alongside a bowl of soup. #brioche #briocheknot #pestobrioche
Fluffy Brioche knots filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into knots, and baked to golden, puffy perfection. Perfect on their own or as an addition to a lunch or alongside a bowl of soup. #brioche #briocheknot #pestobrioche
Fluffy Brioche filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into a knot, and baked to golden, puffy perfection. Perfect on it's own or as an addition to a lunch or alongside a bowl of soup. #brioche #briocheknot #pestobrioche
Fluffy Brioche knots filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into knots, and baked to golden, puffy perfection. Perfect on their own or as an addition to a lunch or alongside a bowl of soup. #brioche #briocheknot #pestobrioche
Fluffy Brioche filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into a knot, and baked to golden, puffy perfection. Perfect on it's own or as an addition to a lunch or alongside a bowl of soup. #brioche #briocheknot #pestobrioche
Fluffy Brioche filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into a knot, and baked to golden, puffy perfection. Perfect on it's own or as an addition to a lunch or alongside a bowl of soup. #brioche #briocheknot #pestobrioche
Fluffy Brioche knots filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into knots, and baked to golden, puffy perfection. Perfect on their own or as an addition to a lunch or alongside a bowl of soup. #brioche #briocheknot #pestobrioche

I've always had a thing with bread. Mum and Dad have a bread maker, and for as long as I remember, have been making this epic focaccia that gets served alongside almost every meal when we have visitors around. I went through a sourdough phase for a while (which I can't wait to get back into once our oven is fixed!), and a year or so ago I discovered the magic of babka - a fluffy brioche dough, filled with whatever magic you fancy, and twirled up into swirly shapes before being baked off. I am always amazed at how pretty the sliced dough is, and I love how versatile it can be. Can't stop, won't stop babkaing. I went down the savoury road this time, and made this roasted garlic, tomato and ricotta pesto brioche knot, and some little baby ones to go alongside it, just in case mini bread is your kind of thing. 

This is the first of a few recipe posts in partnership with Filippo Berio. I have been using their olive oil for years, so I was super excited when they suggested making some fun things together using their pesto range as part of their Pestonality Tour! I am going to be attending the Rosé and Bubbly Festival (yes that is a thing!) this Saturday to take part in the tour, and can't wait to give you a wee behind the scenes on Instagram stories! 

Filippo Berio has an amazing range of pesto, including this tomato and ricotta version, which is quite possibly my new favourite thing. It is vibrant and flavourful, with a lovely cheesy flavour, and it would taste great with a whole load of things - I can't wait to stir it into pasta sauce, but it would also be perfect as an addition to a cheese board. This time, I mixed up with a little roasted garlic and extra ricotta for stability, before spreading all over my favourite Brioche dough, rolling it up tightly, then cutting in half and twisting into a knot! I was a little nervous at first and made Rich roll up a towel to practice with, then realised it's really just as simple as crossing one end over the other, and tucking the ends in nicely. Easy easy! I also made it into some wee knots - same recipe and process, just in mini. I've included both versions in the instructions. The bread is fluffy and the filling is super yum - this would be perfect for a lunch, or alongside a meal. We had ours with some homemade tomato soup, and it was crazy delicious. I hope you give this recipe a try! I can't wait to share the rest of the Filippo Berio Range with you! 

A few wee tips:

  • This is easier to braid than you think! All you do is cross one end over the other, and then tuck the ends under. You look super fancy, but it's super easy. 
  • I have included an hour rest in the freezer with this. This makes the dough firm and much easier to roll out thin. If you don't want to do this step, you can make the dough the night before, and give it its first rise overnight in the fridge. Then the next day all you need to do is roll it out, fill it, then roll it up and shape, before giving it its second proof before baking.
  • Depending on the weather the dough may need a teeny bit more liquid - add this a teaspoon at a time in the first kneading stage if it is having a hard time forming a soft dough.
  • This recipe includes roasted garlic, which is super delicious - I love how mellow it is. This needs some time to cool before going into the filling so either prep it ahead or pop it in when you start the dough - you can make a whole bunch all at once and use them for all sorts of things! If you don't want to roast the garlic you can leave it out.
  • I finished this off with pretzel salt because I love it, but a flaky sea salt will work perfectly. 
 

 

Roasted Garlic, Tomato and Ricotta Pesto Brioche Knot

- Makes One large Knot, or Eight Small Knots -

Bread Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (200ml) whole milk, lukewarm
2 Tbsp sugar
545g (3 2/3 cups) all-purpose flour
1 tsp salt
2 Tbsp Fresh Basil, finely chopped
2 eggs, at room temperature
90g (6 tbsp) unsalted butter, at room temperature

Filling
1 head of garlic
130g Filippo Berio Tomato and Ricotta Pesto
2 Tbsp Ricotta

Egg wash - 1 egg beaten with 1 Tbsp water
Flaky Sea salt or Pretzel Salt, to finish

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 1 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, remaining 1 Tbsp sugar, and basil. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. If it is not coming together, add extra milk a teaspoon at a time. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Shape the dough into a ball, transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. 

Once the dough has risen, punch down slightly and shape into a rectangle. Wrap tightly in plastic wrap, and place on a baking sheet. Place in the freezer for one hour to firm up before rolling. If you have made your dough ahead of time and risen it overnight in the fridge, you can skip this step.

FILLING AND ASSEMBLY.

To make the roasted garlic, preheat the oven to 425˚f / 220˚c. Using a sharp knife, cut off the top of the head of garlic to expose the cloves. Drizzle with olive oil and wrap in tin foil. Roast for 45 minutes to an hour, until the cloves are soft and beginning to caramelise. Remove from the oven and allow to cool completely. Squeeze the cloves into a small bowl and mash with a fork. Add the pesto and the ricotta, and mix well to combine. Set aside. 

Turn out the dough onto a lightly floured surface. 

To make one large knot:

Line a 9" cake tin, springform pan or skillet with parchment paper. 

Roll the dough out into a 16" x 24" (40 x 60cm) rectangle. Using an offset spatula, spread the filling mixture over the surface of the dough. Starting with a long side, roll up the dough into a tight sausage. Trim the ends slightly to neaten if needed. Using a sharp knife, cut the sausage of dough in half lengthwise, leaving a small section approximately 1 1/2 inches long intact at one end. Turn the halves carefully so the filling is exposed. Cross the dough halves over each other, then repeat the process until you have a long, twisted piece of dough. 

Cross one end of the twist over the other, and tuck the ends under, forming a knot. Gently shape into a round if needed (I found it easiest to practice with a rolled up tea towel at first). Transfer to your prepared baking sheet. Cover lightly with plastic wrap, and leave in a warm place to rise for 30-40 minutes. While the bread is rising, preheat the oven to 350˚f / 180˚c. 

Brush the dough with egg wash, and sprinkle with pretzel salt or flaky sea salt. Bake for 35-45 minutes, until golden brown and baked throughout. Tent with foil in the last 10 minutes if necessary. Remove from the oven and allow to cool slightly. Serve warm or at room temperature. 

To make mini knots:

Line a baking sheet with parchment paper. Divide the dough into four equal pieces. Working with one piece at a time, roll into an 8" x 20" (20 x 50cm) rectangle. Spread with a quarter of the filling, and roll up from the long side into a tight sausage. Cut the sausage into two equal length pieces. 

Working with one piece of the sausage at a time, cut lengthways down it using a sharp knife, leaving 1/2" intact at one end. Cross the pieces over each other to make a twist, then brush the ends lightly with water and press together to make a circle / wreath shape. Repeat with the second sausage of dough. Place on the prepared baking sheet. 

Repeat with the remaining pieces of dough until you have 8 small knots. Space evenly on the baking sheet, lightly cover in plastic wrap and allow to rise for 30-40 minutes or until risen and puffy. While the bread is rising, preheat the oven to 350˚f / 180˚c. 

Brush the dough with egg wash, and sprinkle with pretzel salt or flaky sea salt. Bake for 25-35 minutes, until golden brown and baked throughout. Tent with foil in the last 10 minutes if necessary. Remove from the oven and allow to cool slightly. Serve warm or at room temperature. 

 

Fluffy Brioche filled with Roasted Garlic, Tomato and Ricotta Pesto. Rolled up and twisted into a knot, and baked to golden, puffy perfection. Perfect on it's own or as an addition to a lunch or alongside a bowl of soup. #brioche #briocheknot #pestobrioche

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.