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Soft and fluffy pizza babka features brioche dough filled with pizza sauce, mozzarella cheese, pepperoni and brushed with garlic butter.

Pizza Babka

Lisa Flinn
Super soft and fluffy Pizza Babka is made with an enriched brioche dough and swirled with pizza sauce, mozzarella cheese and pepperoni. Serve with a side of marinara or alongside your favorite soup, pasta or salad. You can even use it to make sandwiches or grilled cheese!
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Prep Time 40 minutes
Cook Time 45 minutes
Rise & Proof Time (includes overnight) 11 hours
Total Time 12 hours 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Eastern European, Jewish
Yields 1 Loaf

Equipment

  • Digital Kitchen Scale
  • Stand Mixer
  • Small Pot - for tangzhong
  • 9x4x4 inch Pullman Loaf Pan or 9x5 inch Loaf Pan
  • Measuring Cups/Spoons
  • Whisk/Silicone Spatula
  • Bowl
  • Instant Read Thermometer - to check bread for doneness
  • Cooling Rack

INGREDIENTS

Tangzhong

  • ⅓ Cup (75g) Water
  • 2 Tablespoons (15g) Bread Flour

Yeast Mixture

  • ⅓ Cup (75g) Whole Milk
  • 1 ⅛ Teaspoon (4g) Active Dry Yeast
  • ½ Teaspoon White Granulated Sugar

Tangzhong Brioche Dough

  • 1 Cup + 3 tablespoon (142g) Bread Flour + more if needed
  • 1 Cup + 2 tablespoon (135g) All-Purpose Flour
  • 2 Tablespoons (25g) White Granulated Sugar
  • 1 ½ Tablespoon (11g) Dry Milk Powder
  • ¾ Teaspoon Fine Sea Salt
  • 1 Whole Large Egg + 1 Yolk room temp
  • 3 Tablespoons (42g) Unsalted Butter softened

Garlic Butter

  • 3 Tablespoons Unsalted Butter melted
  • 1 ½ Tablespoons Extra-Virgin Olive Oil
  • 1 Clove Garlic (or to taste) grated with microplane or finely minced
  • 1 Tablespoon Fresh Parsley finely minced
  • Salt to taste

Pizza Filling

  • ½ to ⅔ Cup Pizza Sauce
  • 1 Cup (about 32 slices) Pepperoni
  • 2 Cups Mozzarella Cheese shredded

Instructions
 

Tangzhong Brioche Dough

  • Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste. It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter for 10 minutes.
    ⅓ Cup (75g) Water
    2 Tablespoons (15g) Bread Flour
  • Bloom Yeast -  In a small bowl or measuring cup, heat milk in the microwave until it reaches 95ºF(35Cº). Then add active dry yeast and sugar, and stir well to combine. Let bloom for 5 to 7 minutes.
    ⅓ Cup (75g) Whole Milk
    1 ⅛ Teaspoon (4g) Active Dry Yeast
    ½ Teaspoon White Granulated Sugar
  • Combine Dough Ingredients - In the bowl of your stand mixer, whisk together bread flour, all-purpose flour, sugar, dry milk powder and salt.
    1 Cup + 3 tablespoon (142g) Bread Flour + more if needed
    1 Cup + 2 tablespoon (135g) All-Purpose Flour
    2 Tablespoons (25g) White Granulated Sugar
    1 ½ Tablespoon (11g) Dry Milk Powder
    ¾ Teaspoon Fine Sea Salt
    Next, add all of the tangzhong mixture (okay if a tad warm), egg, extra yolk and frothy yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
    1 Whole Large Egg + 1 Yolk
  • Knead the Dough - Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 4 to 5 minutes. Then mix in softened butter 1 tablespoon at a time, allowing them to fully incorporate before adding more.
    3 Tablespoons (42g) Unsalted Butter
  • Continue kneading the dough on medium speed for about 10 minutes or until it passes the window pane test. See note below. If the dough is sticky, gradually add a tablespoon of flour at a time. Try not add too much, as the dough should be tacky.
  • Let Dough Rise - Lightly oil your hands and form the dough into a smooth ball, then place it into an oiled bowl. Cover with plastic wrap and let the double in size in a warm place. About 1 hour, but timing can vary depending on the weather and your kitchen's temperature. Then refrigerate overnight and bake within 24 hours.

Prep Garlic Butter and Cheese

  • When ready to shape the babka, prep the garlic butter and filling. In a small bowl, combine melted butter, olive oil, finely chopped parsley, grated garlic and salt to taste.
    3 Tablespoons Unsalted Butter
    1 ½ Tablespoons Extra-Virgin Olive Oil
    1 Clove Garlic (or to taste)
    1 Tablespoon Fresh Parsley
    Salt to taste
    Next, Shred your cheese.
    2 Cups Mozzarella Cheese

Shape the Babka

  • Prep Pan - Lightly butter and line a 9x4x4 inch pullman loaf pan or a regular 9x5 inch loaf pan with parchment paper.
  • Roll into Rectangle - Remove dough from the fridge and place on a lightly floured work surface. Use a rolling pin and roll the dough into roughly a 12x18 inch rectangle.
  • Fill - Brush 3 tablespoons of the garlic butter on top of the dough. Save the remainder for later. Next, evenly spread pizza sauce over the top. Then sprinkle with shredded mozzarella cheese and pepperoni.
    ½ to ⅔ Cup Pizza Sauce
    1 Cup (about 32 slices) Pepperoni
  • Shape - Tightly roll the dough into a log, widthwise (short side). Then with a sharp knife, slice the log in half, lengthwise exposing the layers upright. Lay one piece of dough on top of the other to form an X. Twist the pieces of dough onto itself and pinch the ends to keep it in place.
  • Proof - Transfer the babka into your prepared loaf pan. Cover with plastic wrap that has been lightly sprayed with oil, and allow to nearly double in size. Timing can vary depending on the weather and your kitchen's temperature, but the cold dough can take 1.5 to 2 hours.
  • Preheat Oven - With 15 minutes left of proofing, preheat the oven to 350ºF (180ºC).
  • Bake - Bake the babka in your preheated oven for 40 to 55 minutes or until the internal temperature reads 185ºF (85ºC). Do not overbake. Mine took 45 minutes. Loosely tent with foil after 25 to 30 minutes, to prevent the top from browning to quickly.
  • Cool - As soon as it comes out of the oven, brush the top with more garlic butter. If it has solidified, reheat to melt it.
    Let the bread cool in the pan for 10 minutes, then carefully remove the babka from the pan and set on a wire rack to cool completely or serve slightly warm. Use a sharp serrated knife to slice and enjoy!

Notes

Window pane test - Take a small ball of dough and stretch it thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.
Do not overbake - Every oven runs different, so the baking time can vary from 40 to 55 minutes. The size and pan's material can also affect the cooking time. Check after 40 minutes. It's ready when the internal temperature reads 185ºF (85ºC).
Metal Loaf Pan - This recipe has only been tested in metal loaf pan. Glass or ceramic loaf pans may take longer to bake.
Storage - Store in an airtight container, in the fridge for 5 days. For prolonged storage, wrap individual cooled slices in plastic wrap, and then place in freezer bags. Reheat in a toaster, airfryer or oven at 350f (180c) until heated through.
Keyword brioche, milk bread dough, pizza babka, pizza bread, pizza twist bread, pullman loaf bread
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