Close up of a slice of Sun-Dried Tomato Pesto Babka Wreath

Sun-Dried Tomato Pesto Babka Wreath (Vegan)

This no-yeast, cheesy and fluffy Sun-Dried Tomato Pesto Babka Wreath is packed with flavour, a lovely no-knead dough and is great to tear-and share with friends. It’s naturally vegan, nut-free and easy to make.

I love a good no-yeast recipe and this one has been a long time coming. I tend to use this magic dough for sweet recipes but it also lends itself so well to savoury dishes and bakes, so here it is. This Sun-Dried Tomato Pesto Babka Wreath relies on my 2-ingredient dough of yoghurt and flour to make the fluffiest, most tender and golden delicious babka wreath.

Sun-Dried Tomato Pesto Babka Wreath with a pastry brush and cheese
Sun-Dried Tomato Pesto Babka Wreath

How delicious is this babka wreath?

This really is a crowd-pleaser, it’s:

  • Light, tender and fluffy
  • Golden brown and crisp on the outside
  • Layered with homemade sun-dried tomato pesto
  • Packed with melting vegan cheese
  • Naturally vegan and nut-free (see notes for gluten-free options)
  • Easy to make in a few steps
  • Ready in 45 minutes
  • Made with 5 ingredients
  • No yeast, no kneading and no proofing required

If you already want to bake this babka, then skip ahead to the recipe card below. First, let’s discuss the recipe in more detail.

Sun-Dried Tomato Pesto Babka Wreath with two slices cut out
Sun-Dried Tomato Pesto Babka Wreath

What ingredients do I need?

This Sun-Dried Tomato Pesto Babka Wreath only requires 5 simple ingredients that come together to make something special:

  • Thick dairy-free yoghurt: the yoghurt needs to be thick like Cocos Organic coconut yoghurt or a dairy-free Greek-style yoghurt. This is important for the texture and consistency of the dough.
  • Self-raising flour: the second part of this magic dough, the self-raising flour rises a lot as it bakes to make the fluffiest, most tender no-yeast bakes.
  • Sun-dried tomato pesto: I use my delicious and so simple Vegan Sun-Dried Tomato Pesto (which is naturally nut-free) inside of this babka wreath. You can use other pesto like a green one, homemade or shop-bought.
  • Vegan cheese: a sprinkling of grated cheese with the pesto is like heaven in every bite. You want one that will melt slightly but that’s not too wet as to inhibit the dough from baking. I just use vegan cheddar-style grated cheese.
  • Vegan butter: for brushing the babka to make it lovely and golden once baked.
  • Olive oil: this is optional but I love to brush a little extra virgin olive oil over the babka once baked to increase the shine. With sweet recipes you’d add maple syrup so the olive oil replicates this.
  • Basil: a few sprigs of fresh basil really make this special.

What is a babka wreath?

A babka bread is a plaited or braided loaf, whereby your roll the dough into a log shape (like you would for cinnamon rolls) and then slice it down the middle, lengthways. You then have two strips of dough and being to plait or braid them by passing one over/under the other. A babka wreath then takes this plait/braid and forms a circle or wreath shape.

Sun-Dried Tomato Pesto Babka Wreath with three slices cut out
Sun-Dried Tomato Pesto Babka Wreath
A piece of Sun-Dried Tomato Pesto Babka Wreath on a plate
Sun-Dried Tomato Pesto Babka Wreath

How do I make this Sun-Dried Tomato Pesto Babka Wreath?

Despite looking impressive, this wreath is really is so make, thanks to the simplest dough:

  • Make the dough: stir together the yoghurt and flour and work with your hands until smooth.
  • Roll out the dough on a well-floured surface: to a rectangle.
  • Spread the dough with the sun-dried tomato pesto: in an even layer, leaving a small border around the edge.
  • Sprinkle over the grated cheese: all over the pesto.
  • Roll up the dough into a log shape: as you would for a cinnamon roll.
  • Slice the log in half lengthways: so you have two strips leaving a small part at the top in tact for easier plaiting.
  • Begin to plait or braid the strips one over the other: working carefully to reach the end.
  • Seal the ends gently and shape the plait into a round: now press and tuck the edges together to make a neat circle.
  • Brush with the melted butter: and bake for 28-30 minutes or until golden brown.
  • Allow to cool for 20 minutes or so: and then brush with olive oil and sprinkle over the fresh basil.
  • Slice or tear into this babka wreath: and enjoy!

Is this nut-free and gluten-free?

This Sun-Dried Tomato Pesto Babka Wreath is nut-free as it uses my nut-free homemade pesto, but if using shop-bought, check that your pesto contains no nuts. Also check that your yoghurt and vegan butter are nut-free. This dough is easily gluten-free, if using a GF self-raising flour blend, although it can be more delicate and when working with a fragile, large piece of dough like this one, it can break apart more easily. That said, the dough will still work, just be careful.

How long will this last?

This is best when eaten fresh but will keep for 1-2 days in a sealed container or you can freeze the wreath or slices of it for up to 1 month, wrapped well.

Sun-Dried Tomato Pesto Babka Wreath slice torn apart
Sun-Dried Tomato Pesto Babka Wreath

I love this babka, what other savoury recipes and bakes can I make?

I hope you are going to love this Sun-Dried Tomato Pesto Babka Wreath and for more savoury ideas, how about my:

Sun-Dried Tomato Pesto Babka Wreath (Vegan)

  • Servings: 8
  • Difficulty: easy
  • Print

This no-yeast, cheesy and fluffy Sun-Dried Tomato Pesto Babka Wreath is packed with flavour, a lovely no-knead dough and is great to tear-and share with friends. It’s naturally vegan, nut-free and easy to make.

Ingredients

  • 240g thick dairy-free yoghurt
  • 220g self-raising flour, plus extra to dust
  • 200g sun-dried tomato pesto
  • 40g dairy-free grated cheese
  • 1 tbsp vegan butter, melted
  • 1 tbsp olive oil
  • Basil leaves, to decorate

Directions

  1. Preheat the oven to 160Fan/180*C and have a flat baking sheet to hand.
  2. Stir together the yoghurt and flour, bringing together with your hands to a ball of dough. Gently knead for 1 minute.
  3. Place a large square of parchment (the same size as your baking sheet) on the work surface and sprinkle over the flour. Transfer the dough to the parchment. Roll out to 30x35cm (or thereabouts). While rolling, check that the underneath has not stuck, adding more flour as needed.
  4. Spread the pesto over the dough, leaving a 1-cm border round the edge. Sprinkle over the cheese.
  5. Using then long edge, roll the dough up into a log and press down gently to seal the edges.
  6. Slice the log in half, leaving the top intact and gently twist the braids so the filling is exposed. Now you will have two braids and begin to plait them, lifting one up and over the other and continue to plait the babka. Gently shape the plait into a round wreath, pressing, folding and tucking the edges together.
  7. Brush with the melted butter and slide the baking sheet under the parchment paper and transfer to the oven. Bake for 28-30 minutes or until golden and crisp on top and tender inside.
  8. Allow to cool for 20 minutes before brushing with olive oil and slicing. Once cool, decorate with fresh basil leaves.
  9. Enjoy the babka straight away or keep it in a sealed container for 1-2 days, wrapped well. You can freeze leftovers for up to 1 month and allow to defrost at room temperature.
Close up of a slice of Sun-Dried Tomato Pesto Babka Wreath
Sun-Dried Tomato Pesto Babka Wreath

I look forward to hearing what you think of this Sun-Dried Tomato Pesto Babka Wreath so please let me know in the comments below. If you do make this wreath, I’d love to see so please tag me in them, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pesto babka wreath love x

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