Pesto-Swirled Babka

In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and 1¼ teaspoons (3.75 grams) salt by hand.

In a small saucepan, heat butter, ¼ cup (60 grams) water, and milk over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture. Using the paddle attachment, beat at medium-low speed until combined. Add 1 egg (50 grams), and beat until combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.

Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a very lightly floured surface, and shape into a smooth round.

Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.

Turn out dough onto a very lightly floured surface, and gently press into an 8x6-inch rectangle. Loosely wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.

Spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over all sides of pan.

In small bowl, whisk together cream cheese, crescenza, egg yolk, and remaining ½ teaspoon (1.5 grams) salt until well combined and smooth.

On a lightly floured surface, roll dough into a 13x10-inch rectangle (about ¼ inchthick). Using a small offset spatula, spreadcheese mixture onto dough, leaving a ½-inch border on both short sides and one long side. Spread ⅓ cup (78 grams) Evergreen Basil Pesto on cheese mixture as desired. Starting at long side opposite border, roll up dough into a log, and pinch seam to seal. Gently lift log at each end, and stretch to 14 inches long. Place seam side down, making sure seam is off to one side instead of in center. Using a sharp serrated knife, cut in half lengthwise (A). Turn halves cut side up, and place in an “X” (B). Twist top half of “X” twice (C); pinch ends, and tuck under. Repeat with bottom half of “X” (D). Using your hands, place in prepared pan, making sure to keep cut sides up and ends tucked (E). Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 minutes to 1 hour.

Preheat oven to 375°F (190°C).

In another small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash on top of dough.

Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 40 to 50 minutes, covering with foil after 20 minutes of baking to prevent excess browning. Brush with olive oil. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Serve with remaining Evergreen Basil Pesto.

Fill a large bowl with ice water.

Bring a small saucepan of water to a boil over medium-high heat. Working in batches if needed, add basil and spinach; cook, stirring occasionally, until vibrant green and wilted, 30 seconds to 1 minute. Remove using a slotted spoon, and immediately transfer to ice water bath. Let stand until cooled, about 30 seconds. Drain well; thoroughly squeeze dry.

In the work bowl of a small food processor, pulse pine nuts, garlic, and lemon zest and juice until coarsely ground. Add cheese, oil, salt, and pepper; pulse until combined. Add drained basil and spinach, and pulse until finely chopped and well combined, stopping to scrape sides of bowl. Refrigerate in an airtight container for up to 1 week.